A recipe with a Mediterranean taste. One of the many variations to be prepared with aubergines, typical of Sicily but a little everywhere. Try the recipe with Garofalo slaps to enhance their taste.

PREPARATION TIME

30 MINS

SERVES

4

DIFFICULTY

MEDIUM

PRODUCTS USED

INGREDIENTS

METHOD OF PREPARATION

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  • Extra Virgin Olive Oil – Gold Label
  • Extra Virgin Olive Oil – Blue Label
  • Schiaffoni
  • Garofalo Schiaffoni 500 g
  • Aubergine 600 g
  • Homemade tomato sauce
  • Fresh basil
  • Salted cottage cheese 200 g
  • Fresh cottage cheese 250 g
  • Olive oil

1 – Peel the aubergine and cut into cubes. Coat in flour and pass through a sieve, and then fry in olive oil. Drain and leave on a sheet of kitchen paper to absorb the oil.

2 – Cook the pasta al dente and cook it with the tomato sauce for two minutes. Beat with the fresh cottage cheese and a little extra virgin olive oil.

3 – At the end, add the aubergine and the salted cottage cheese.

4 – Serve it with hand-torn fresh basil.

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