A dish straight from the Mediterranean tradition - perfect for the embrace of Casarecce.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Casarecce Barilla |
350 |
|
g |
|
|
|
|
|
White button mushrooms |
200 |
|
g |
|
|
|
|
|
Thin green peas |
100 |
|
g |
|
|
|
|
|
Eggplant |
1 |
|
no. |
|
|
|
|
|
Basil |
5 |
|
leaves |
|
|
|
|
|
Extra virgin olive oil |
6 |
|
tablespoons |
|
|
|
|
|
Garlic |
1 |
|
glove |
|
|
|
|
|
Grated Parmesan cheese |
3 |
|
tablespoons |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
Red pepper |
2 |
|
no. |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Clean and slice the mushrooms, wash the peppers and the eggplant, then chop into small pieces. |
|
|
| 2. |
|
In a wide frypan, brown the garlic in half the oil, remove the garlic, then add the vegetables, mushrooms and peas, then cook for about 10 minutes. Add salt and pepper to taste, then cook for 10 more minutes. |
|
|
| 3. |
|
In the meantime cook the Casarecce Barilla in plenty of salted water, drain when "al dente", then pour into the pan with the vegetables. Add the basil leaves, the remaining oil and Parmigiano Reggiano cheese, then serve hot. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
Cook the vegetables as little as necessary to keep their colour, flavour and nutritional properties intact. |
|
|
|
|
 |
|
|
For this dish rich in the sweet, bold aromas typical of the Mediterranean cuisine, prefer a Lugana from the Garda area or a Sauvignon Friulano. |
|
|
 |
|
