Eggplant stuffed with vegetables
0 recipes
Apulian appetizers with cherry tomatoes, olives and aubergines
ingredients
servings
4
Orecchiette, pasta
350 grams
Aubergine
1 unit
Cherry tomatoes
10 unit
Black olives
100 grams
Extra virgin olive oil
80 grams
Fresh rosemary
2 sprigs
Garlic
2 wedges
Iodized salt
to taste
Pepper
to taste
first courses from Italy - Campania
Apulian appetizers with cherry tomatoes, olives and aubergines
Apulian appetizers with cherry tomatoes, olives and aubergines
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The ears are prepared by cutting the pasta, made with durum wheat semolina flour and water, in pieces as large as beans. These are steered, with the tip of a finger or a knife, on the staircase, thus forming a very thin blade, which is then spilled outwardly. They are named after the ears, and in Rome they are called earrings, recyclers in Campania, priest ears in Abruzzo and Basilicata.
preparation
step 1
Wash and cut the eggplant into cubes of half a centimeter from the side and the tomatoes into wedges.
step 2
In a low, wide skillet saute the eggplant with the oil, a sprinkling of black pepper and whole garlic clove.
step 3
Add the cherry tomatoes and cook for a few minutes. Private kernel olives, cut in half and, after about 5 minutes, add them to the sauce.
step 4
Finally, remove garlic and add the chopped rosemary. Cook the Apulian orecchiette in salted boiling water. Drain al dente, then drizzle with the sauce of tomatoes, eggplants and olives.
