Bulgur with vegetables and cannellini beans
10 recipes
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Plate very good and full of flavors
preparation
step 1
Bake the eggplants at 200 ° C for 35-40 minutes after carefully poking them with a fork
step 2
Allow to cool, open the aubergines and retrieve the pulp. Take away as much fluid as possible, as it may be bitter.
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
step 4
Then place the pulp in a blender with evo oil, balsamic vinegar, salt, pepper, basil and parmesan cheese and whip.
step 5
Help with a little cold water until you get a homogeneous mixture.
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step 6
Cut the zucchini diced and fry in a pan with oil and salt.
step 7
Boil the tomatoes, cut them off from the skin and sow seeds and cut into filets.
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
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
step 10
Finally add tomatoes and zucchini.
step 11
Remove from the fire and keep with abundant salty ricotta
