LA MOLISANA RECIPES

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Farfalle Rigate 66 La Molisana with eggplant, red peppers, olive paste and pine nuts

RECIPES LA MOLISANA


Farfalle Rigate 66 La Molisana with eggplant, red peppers, olive paste and pine nuts

 
PREPARATION
DIFFICULTY
Medium

INGREDIENTS:

  • Farfalle Rigate n.66 La Molisana  
  • Pine nuts  
  • Black olives  
  • Medium size eggplant  
  • Red peppers  
  • Olive paste  
  • Extra virgin olive oil  
  • Salt  
  • Pepper  

INSTRUCTIONS:

Wash and cut the eggplant into cubes and the peppers into stripes.

Chop the shallots and pine nuts and put them aside, cut black olives.

 

Fry the shallots in the extra virgin olive oil and when browned add the eggplant, the  red pepper, salt and pepper and after few minutes add the olives. 5 minutes before turning off the heat, add the chopped pine nuts and two tablespoons of olive paste. 

 

Cook the Farfalle Rigate 66 in a plenty of boiling salted water and toss with the sauce .

 

 

Recipe by Valentina di Staso