AUBERGINE PARMIGIANA TORTELLONI WITH FRIED AUBERGINES AND RICOTTA SALATA CHEESE
INGREDIENTS
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 1 aubergine (preferably long and thin) sliced
- peanut oil for frying
- 3 tbsp ricotta salata cheese shredded or crumbled
- 6 tbsp extra virgin olive oil
- basil leaves to garnish
- salt and pepper to taste
METHOD
Heat the peanut oil in a pan. Fry the aubergine slices until golden for 2-3 minutes, allowing the oil to return to temperature. Drain on paper towels, then season with salt.
In the meantime cook the Tortelloni according to the package instructions and drain. Season with extravirgin olive oil and pepper, and divide among 2 plates.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
In the meantime cook the Tortelloni according to the package instructions and drain. Season with extravirgin olive oil and pepper, and divide among 2 plates.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 1 aubergine (preferably long and thin) sliced
- - peanut oil for frying
- 3 tbsp ricotta salata cheese shredded or crumbled
- 6 tbsp extra virgin olive oil
- - basil leaves to garnish
- - salt and pepper to taste
METHOD
Heat the peanut oil in a pan. Fry the aubergine slices until golden for 2-3 minutes, allowing the oil to return to temperature. Drain on paper towels, then season with salt.
In the meantime cook the Tortelloni according to the package instructions and drain. Season with extravirgin olive oil and pepper, and divide among 2 plates.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
In the meantime cook the Tortelloni according to the package instructions and drain. Season with extravirgin olive oil and pepper, and divide among 2 plates.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
