multicolored tagliatelle with fresh sauce
starters from Italy
Eggplants with Nocellara Belice Olives
Eggplants with Nocellara Belice Olives
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The Belice Natural Dop Nocellara Olives, seasoned with aromatic herbs, for their typical flavor are ideal for enjoying themselves as snacks or snacks. In the kitchen are used in seasoned cheese starters, as a side dish or to flavor second meat or fish dishes.
preparation
step 1
Cut the sliced eggplant about one centimeter thick. Save them and leave them half an hour in a cobweb so as to eliminate the bitter taste of the eggplant.
step 2
After half an hour wash them and wipe them with a canvas
step 3
Once they are dry, drain them into the flour then into beaten eggs and finally into breadcrumbs. When they are all ready to fry them in peanut oil and dry them out of excess oil with absorbent paper.
step 4
In a bowl cut the pachino and combine the olives after having dumped and chopped almonds. Add an extra-virgin olive oil and salt.
step 5
On a plate serve the eggplant cutlets with the salad of pachino, almonds and Olive Nocellara del Belice al Naturale.