AUBERGINE PARMIGIANA TORTELLON with egg mimosa
INGREDIENTS
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 2 long purple eggplants
- 1 egg, hard boiled
- fresh parsley
- extra virgin olive oil
- salt and pepper to taste
METHOD
To prepare the egg mimosa boil the egg and then, with the help of a rotary cheese grater, gently grate the egg yolks.
Sauté the sliced long purple eggplants with a little olive oil, and add also the boiled egg mimosa.
In the meantime cook the Tortelloni according to package instructions and drain.
Season with salt and pepper and sprinkle with parsley.
Sauté the sliced long purple eggplants with a little olive oil, and add also the boiled egg mimosa.
In the meantime cook the Tortelloni according to package instructions and drain.
Season with salt and pepper and sprinkle with parsley.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 2 long purple eggplants
- 1 egg, hard boiled
- - fresh parsley
- - extra virgin olive oil
- - salt and pepper to taste
METHOD
To prepare the egg mimosa boil the egg and then, with the help of a rotary cheese grater, gently grate the egg yolks.
Sauté the sliced long purple eggplants with a little olive oil, and add also the boiled egg mimosa.
In the meantime cook the Tortelloni according to package instructions and drain.
Season with salt and pepper and sprinkle with parsley.
Sauté the sliced long purple eggplants with a little olive oil, and add also the boiled egg mimosa.
In the meantime cook the Tortelloni according to package instructions and drain.
Season with salt and pepper and sprinkle with parsley.
