Fresh egg pasta fusilloni with Taggiasca olives, confit cherry tomatoes with oregano, and grilled eggplant
x4
Ingredients for 4 people
400 g Fresh egg pasta fusilloni
70 g Cherry tomatoes
60 g Taggiasca olives
60 g Eggplant
2 Garlic cloves in their skins
1 Sprig of thyme
1 Sprig of basil
3 g Salt
3 g Icing sugar
30 g EVO oil
5 g Coarse salt
Procedure
Wash and cut the cherry tomatoes, place them on a baking tray lined with parchment paper, season with salt, add the herbs and icing sugar. Cook at 70°C in a fan oven for 2 hours. Set aside. Drain the Taggiasca olives well from their oil. Wash and dice the eggplant. Salt them and let them drain for about an hour. Heat a non-stick pan with EVO oil and sauté the eggplant until cooked.
Cook the Fresh egg pasta fusilloni in boiling salted water according to the indicated time. Drain and toss in a pan with the cherry tomatoes, eggplant, and Taggiasca olives. Serve on a hot plate.
NB: Fresh tomatoes can also be used, even raw, simply marinated for a few minutes with salt, basil, and thyme, for a raw version of this recipe.
