Nastrini with aubergines and gorgonzola
Instructions
Dice the aubergines, without putting them in salt.
Let them sizzle in the pan for a quarter of an hour with a few tablespoons of olive oil and a couple of cloves of garlic.
In another pan sauté the Diced Bacon, floor plan, fresh focus, because it is soon to lose its sweetness.
Add the browned eggplant, a pinch of salt, cooked al dente ribbons, a few spoonful of cooking water from the pasta, stir and cover everything with diced Gorgonzola, a sprinkling of black pepper, a pinch of chopped parsley and serve.
The Eggplant used in this recipe are those big, light purple-colored, sweet, without the typical "hot sauce" those dark purple; they are also quick to cook.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 100 g of bacon (sliced from 100 g)
- 80 g of gorgonzola cheese
- 2 light purple aubergine large
- 2 cloves of garlic
- 1 pinch of chopped parsley
- A few tablespoons of olive oil extra virgin
- 1 pinch of salt
- Sprinkling 1 of black pepper in grains