Eggplant with tomato and cacioricotta
first courses from Italy
translated by Italian with
A fresh and fast dish to prepare!
Prepare the condiment at least an hour before the dough. Wash and cut the cherry tomatoes in half and add them in a bowl.
Wash and gently dry the basil leaves and add them to the cherry tomatoes. Add 3 tablespoons of oil and mix. Rest for 1 hour in the refrigerator.
Cook the dough in boiling and salted water. When the dough is cooked, drain it and add it to the seasoning.
Mix everything and add grated marzotica ricotta. Serve the crude animal.