multicolored tagliatelle with fresh sauce
starters from Italy
translated by Italian with
Wash and peel the eggplant.
Boil eggplant in boiling water will be ready when a fork able to enter easily.
Once ready place in a bowl and mash with a fork.
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Add the eggs, Parmesan, chopped mint, chopped garlic and mix with your hands.
Add some 'time to the breadcrumbs, stirring constantly until a uniform mixture and easy to work.
Shape into meatballs and fry in extra virgin olive oil previously heated.
You can serve hot or warm meatballs. Personally I prefer warm.