Gnocchetti sardi with eggplant and salted ricotta
Gnocchetti sardi with eggplant and salted ricotta
Gnocchetti sardi with eggplant and salted ricotta
5
1
Stefano Moraschini
Dice the Eggplant and trifolarle with garlic, olive oil, chili and parsley; merge the last tomatoes peeled and chopped into cubes and let them cook for 4-5 minutes, seasoning with salt.
Drain the pasta al dente and dress with the sauce of Eggplant, ricotta with flakes and basil.
Calories calculation
Calories amount per person:
379
Ingredients and dosing for 4 persons
License
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