Code D23

Fresh egg pasta fusilloni with taggiasca olives, oregano baby plum tomatoes confit and grilled aubergines



Ingredients for 4 people

400 g of fresh egg pasta Fusilloni Laboratorio Tortellini® Alta Tradizione

70 g baby plum tomatoes

2 cloves garlic, skin intact

1 sprig of thyme

1 sprig of basil

3 g salt

3 g icing sugar

30 g extra virgin olive oil

60 g Taggiasca olives

60 g aubergine

5 g coarse salt


Wash and cut baby plum tomatoes, lay on board with parchment paper, salt, add aromas and icing sugar. Bake at 70 ºC for 2 hours in fan oven. Put to one side. Thoroughly drain Taggiasca olives of oil. Wash and cut aubergines into cubes. Salt and leave to drain for 1 hour. Heat aubergines in non-stick pan with extra virgin olive oil and brown until cooked.

Cook Fusilloni in boiling salted water following indicated timings. Drain and stir in pan with baby plum tomatoes, aubergines and Taggiasca olives. Serve on hot dish.

You could also use fresh (raw) tomato, barely marinated for just a few minutes with basil, salt and thyme to make an uncooked version of this recipe.


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