Tomatoes, peppers and eggplants are the main ingredients in this easy recipe that's a guaranteed success.
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INGREDIENTS |
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Fettuccine Emiliane Barilla |
250 |
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g |
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Fresh tomato |
1 |
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Salt |
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to taste |
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Yellow pepper |
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0,5 |
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Red pepper |
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0,5 |
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Basil |
1 |
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branch |
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Red hot pepper |
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to taste |
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Pepper |
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to taste |
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Garlic |
1 |
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clove |
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Eggplant |
1 |
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Rucola |
2 |
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branches |
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Grated Pecorino (Ewe's milk cheese) |
40 |
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g |
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White onion |
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0,5 |
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Fresh ricotta |
150 |
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g |
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PREPARATION |
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| 1. |
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Wash the tomato, cut it at the bottom, then blanche for 20 seconds. Peel and seed the tomato, then cut the pulp into small cubes. |
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| 2. |
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Cut the peppers in the same way as the tomato, then cook in salted water for 5 minutes. |
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| 3. |
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In the meantime, brown the diced onion in a wide, deep pan in some extra-virgin olive oil with a tip of capsicum and a crushed clove of garlic. Add the diced eggplant, then salt; once cooked, add the peppers, the tomato and the coarsely chopped rocket. Add salt and pepper to taste, then cook for a few minutes. |
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Cook the Fettuccine La Collezione Barilla in abundant salted water. In the meantime, chop the basil and work it into the softened ricotta with oil, salt and pepper. Drain the Fettuccine when al dente, add the vegetable sauce, then garnish with the ricotta cheese and a sprinkling of pecorino. |
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CHEF'S NOTE |
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Use some oregano instead of the basil. |
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For this medium-structured dish with aromatic flavour and slightly bitter aftertaste, try a full-bodied, fragrant and smooth white wine, such as a Chardonnay Abruzzo 1998. |
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