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Sicilian Fettuccine
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
2 servings
Bruno Di
@brunodiiulio- Ingredients
- Recipe
- Raw pasta260 g
- Eggplant300 g
- Zucchini300 g
- Tomato300 g
- Onion1 unit(s)
- Ricotta Cream4 tablespoon
- In a pan with approximately one liter of water, cook the pasta for 10 to 12 minutes. Season with salt to taste.
- In a pan, place 60ml of extra virgin olive oil. Add the chopped tomato and fry until cooked. Then mash the tomato, add salt to taste and set aside.
- In another pan, place 60ml of extra virgin olive oil, fry the onion (threads or chopped). After frying, add the zucchini and eggplant chopped into cubes, season with salt to taste. The point is until the vegetables wilt a little.
- After that, add the tomato sauce. Finally, cook the pasta in the sauce for another minute over low heat. When assembling the dish, place the ricotta on top.
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