INGREDIENTS
- – 1 packet of penne rigate.
- – Inexperienced and black olives 200 g.
- – Small coloured cherry tomatoes 100 g.
- – Coriander seeds.
- – Fennel seeds.
- – Roasted eggplants.
- – Lemon peel.
- – Lean ricotta 50 g.
- Eggplant wrap:
- – Eggplants 3 items.
- – Lemon.
- – Ricotta 500 g.
- – Garlic 1 clove.
- – Parsley in 1 c.
- – Thyme 1 cdita.
- – Romero 1 c
- – Oregano 1 cdta.
- – Eggs 1 unit.
- – Grated cheese 3 tbsp.
- – Salt and pepper.
- Salsa:
- – Garlic 1 clove.
- – Onion 1 unit.
- – Canned tomato 1 can.
- – Recent basil.
- Further:
- – Basil.
- – Tomates cherrys.
PASTA SALAD AND EGGPLANT WRAPPED and your menu is prepared! Observe the recipes under and luxuriate in it at residence
PROCEDURE:
1. Put the eggplants within the oven till they’re cooked; When they’re mushy, take away them, put them in a bag, allow them to cool and take away the pores and skin.
2. Cook dinner the pasta and take it out a minute or two earlier than ending cooking.
3. Sauté the sliced olives and quartered tomatoes with the seeds and lemon peel.
4. Add the pasta and plate with the shelled ricotta on high.
Eggplant wrap:
1. Lower the eggplants into skinny slices lengthwise (will be with a mandolin). Marinate the eggplants with advantageous salt, olive oil, drops of lemon juice and pepper. This step will give them taste and can assist them change into tender.
2. Combine the ricotta in a bowl with the seasonings, egg and grated cheese.
3. Make small meatballs with the ricotta combination and fill the marinated eggplants to make the envoltinis.
4. Make a sauce by first sautéing the onion and garlic with olive and salt. Add the diced canned tomato, let it cut back just a little.
5. In a bowl, place a sauce base, the envoltini standing up, tightly packed so they do not open, and grated cheese on high.
6. Cook dinner lined for 20 minutes.
7. Uncover and end with basil and olive leaves.
