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Butterflies with white aubergine sauce
ingredients
servings
4
Farfalle, pasta
300 oz
Aubergine
300 oz
Extra virgin olive oil
30 oz
Basil
5 leafs
Iodized salt
to taste
Pepper
to taste
first courses from Italy - Umbria
Butterflies with white aubergine sauce
Butterflies with white aubergine sauce
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The butterflies recall, in form and imagination, the fairy-like creatures of thousands of colors that are shed in our gardens. The wide pasta wings collect the sauce and hold it in the middle fold, while the staple offers, by contrast, a palate consistency that best appreciates seasoning.
preparation
step 1
Peel the eggplant, peel and cut in pieces rather coarse, then dip them in a pot full of water boiling salted.
step 2
Let them cook for about ten minutes, or until they have softened.
step 3
Drain the eggplant with a slotted spoon and put them in the blender with the basil and a pinch of salt and pepper, until a not too runny sauce.
step 4
Fate then cook the butterflies in a pot full of boiling salted water boiler for the cooking time indicated on the package.
step 5
Meanwhile, pour the eggplant sauce in a pan, adjust if necessary with salt and pepper, then let it warm up to moderate heat.
step 6
Once the butterflies are cooked al dente, drain, pour immediately into the pan with the sauce and sauté adding the oil extra virgin olive raw.
step 7
Stir again and serve the pasta in the dishes, garnished, if you will, with the skin of the eggplant sliced thin and fried for a few seconds in hot oil.
step 8
For this recipe you can also use the fusilli.
