PER ITALIANO
For 320-400g pasta
200g eggplants, cut into pieces
2 cloves of garlic
40g extra virgin olive oil
7-8 basil leaves
400g can of cherry tomatoes
Salt, pepper
200g mozzarella, diced
Grated parmesan
Preparation:
- Place oil and cloves of garlic in TM Bowl. Cook for 3 minutes at 100°C on Reverse / Speed 2.
- Add eggplants.Cook for 15 minutes at 100°C on Reverse / Soft Speed.
- Add tomatoes, hand-chopped basil, salt and pepper. Cook for 12-15 minutes at 100°C on Reverse / Soft Speed.
- Remove cloves of garlic. Transfer the sauce in a pan.
- Toss fusilli with the sauce. Serve into the plates.
- Decorate with diced mozzarella.
- If you wish you can sprinkle also with some grated parmesan.
Enjoy.
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