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Large hollow pasta quills with Traditional Balsamic Vinegar of Modena (recipes first courses)
Ingredients for 4 people:
320 grams of large hollow pasta
500 grams of eggplant
150 grams of olives
500 grams of San Marzano tomatoes
1 onion
parmesan reggiano cheese
5 basil leaves
sesame seed oil
olive oil
salt and pepper
Traditional Balsamic Vinegar of Modena
Wash and cut the eggplant into cubes, sprinkle them with salt and leave them for an hour, until they loose their liquid.
Quickly sautee them in the sesame seed oil, remove and dry with kitchen paper.
Separately, prepare a sauce by cooking the chopped onion, the tomatoes, pealed and chopped; the olives, without their pits; the eggplant, the basil leaves, and 2 teaspoons of traditional balsamic vinegar of Modena.
When cooked, cover and set aside.
Cook the pasta in salted boiling water until just done, drain and add to the sauce.
Add Parmesan cheese and mix well. Dribble with a bit of olive oil before serving.
LE TERRAZZE
Sassi Neri Rosso Conero 2003
Sassi Neri Rosso Conero (Wine Marches) |
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Red colour wine with a fragrance of berries, flowers and vanilla.
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