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Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese

ingredients

servings

4

Extra virgin olive oil

to taste

Courgette

3 unit

Pepper

to taste

Iodized salt

to taste

Parmigiano cheese

30 grams

Basil

5 leafs

Balsamic vinegar

3 teaspoons

Red tomatoes

6 unit

Aubergine

2 unit

Wholewheat fusilli pasta

350 grams

Salted ricotta cheese

4 spoons

first courses from Italy - Puglia

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese

vegetarian with gluten with lactose high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese

Plate very good and full of flavors

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 1

step 1

Bake the eggplants at 200 ° C for 35-40 minutes after carefully poking them with a fork

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 2

step 2

Allow to cool, open the aubergines and retrieve the pulp. Take away as much fluid as possible, as it may be bitter.

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 3

step 3

To do this, put the eggplant pulp in a scoop and leave the pulp for half an hour by pressing it with a weight

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 4

step 4

Then place the pulp in a blender with evo oil, balsamic vinegar, salt, pepper, basil and parmesan cheese and whip.

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 5

step 5

Help with a little cold water until you get a homogeneous mixture.

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Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 6

step 6

Cut the zucchini diced and fry in a pan with oil and salt.

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 7

step 7

Boil the tomatoes, cut them off from the skin and sow seeds and cut into filets.

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 8

step 8

Cook the fusilli in plenty of salt water, and when they are still very much at the tooth pass into a frying pan where you grew evo oil. Continue cooking by adding some salt water

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 9

step 9

When the dough is almost cooked, add the eggplant cream, so that it can be mixed with the dough and bring it to the right temperature

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 10

step 10

Finally add tomatoes and zucchini.

Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese step 11

step 11

Remove from the fire and keep with abundant salty ricotta

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