LA MOLISANA RECIPES

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Orecchiette Pugliesi n.30 with eggplant and lentils , cream of vinegar balsamico

RECIPES LA MOLISANA


Orecchiette Pugliesi n.30 with eggplant and lentils , cream of vinegar balsamico

 
PREPARATION

INGREDIENTS:

  • Eggplants of medium size  
  • Lentils  
  • Mascarpone cheese  
  • Cream of balsamic vinegar ready  
  • Extra virgin olive oil  
  • Salt  
  • Sale  

INSTRUCTIONS:

 Wash the eggplant and deprive them of the top, then empty them with the appropriate tool so obtaining  many balls of 18 mm diameter that will be useful as a garnish.  Put aside the emptied eggplant that will be the container of pasta. Cook a few minutes the balls of eggplant with extra virgin olive oil and caramelize in a frying pan over low heat with the cream of balsamic vinegar until they are crispy and golden.

Meanwhile in another pan heat for 5 minutes precooked lentils and pass them to the mixer along with the mascarpone cheese getting a soft cream.

Cook the Orecchiette 30 La Molisana in a plenty of boling salted water, drain al dente and insert them into the emptied eggplant in which we have has already added a few tablespoons of cream a the bottom, then cover with another pasta sauce. Finally garnish with caramelized eggplant balls

Recipe by Sonia Tortora