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Cucinare Italy - maltagliati with caponata

Maltagliati with caponata

Difficulty: Low Preparation: 05 min – Cooking: 30 min
Serves 4
400 g of maltagliati fresh | 200 g of ricotta baked | 2 ripe tomatoes | 2 eggplants | A clove of garlic | Basil leaves to taste | Chilli pepper to taste | Extra virgin olive oil olive | Salt

1. We wash and tick the eggplants, then cut them cubes.

2. We wash and dry i tomatoes, then cut them in cubes.

3. We put garlic in one capable pan with eggplants, hot pepper (a pleasure) and a drizzle of oil. IS we cook for 20 minutes.

4. Add the tomatoes, salt, basil and we do thicken the sauce for 5 minutes. We eliminate the garlic.

5. In the meantime, let’s boil the pasta and drain it when there are 2 minutes to reach of the time of
cooking.

6. Pour the pasta into the pan with the sauce we have prepared first and we leave flavor, flame lively, for 2 minutes more.

7. We serve with ricotta reduced to flakes, fresh basil and raw oil.

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