Fresh egg pasta fusilloni with taggiasca olives, oregano baby plum tomatoes confit and grilled aubergines
x4
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
Procedure
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.
