NORMA PASTA
INGREDIENTS:
• Tomato sauce
• Eggplant
• Ricotta cheese
• Pecorino romano
• Pasta
• Basil.
NORMA PASTA
INGREDIENTS:
• Tomato sauce
• Eggplant
• Ricotta cheese
• Pecorino romano
• Pasta
• Basil
NORMA PASTA
INGREDIENTS:
• Tomato sauce
• Eggplant
• Ricotta cheese
• Pecorino romano
• Pasta
• Basil
Heat tomato sauce, add a bit of water, then fried eggplant (salt raw cubes of eggplant to draw out excess water, takes about 30 min., then fry quickly over hight heat). Toss, then add ricotta cheese (very particular kind used, ricotta made from sheep’s milk. To duplicate this flavor, blend good quality ricotta with very small amount of Pecorino Romano cheese) and cooked, drained penne pasta. Garnish with more ricotta and basil leaves.
Heat tomato sauce, add a bit of water, then fried eggplant (salt raw cubes of eggplant to draw out excess water, takes about 30 min., then fry quickly over hight heat). Toss, then add ricotta cheese (very particular kind used, ricotta made from sheep’s milk. To duplicate this flavor, blend good quality ricotta with very small amount of Pecorino Romano cheese) and cooked, drained penne pasta. Garnish with more ricotta and basil leaves.
Heat tomato sauce, add a bit of water, then fried eggplant (salt raw cubes of eggplant to draw out excess water, takes about 30 min., then fry quickly over hight heat). Toss, then add ricotta cheese (very particular kind used, ricotta made from sheep’s milk. To duplicate this flavor, blend good quality ricotta with very small amount of Pecorino Romano cheese) and cooked, drained penne pasta. Garnish with more ricotta and basil leaves.
