It's a tasty first course what he offers us today “Roberta's cooking with extra virgin olive oil” for the usual Sunday appointment with original recipes embellished from time to time with one of the oils resulting from the rich Italian varietal heritage. This time the chosen one is a Sicilian monovarietal, the Nocellara Messina than ours Roberta Rogeri he used to these Almond pesto caserecce with aubergines, courgettes and fried flowers. Bon appetit!
difficulty: medium
Preparation: 45 min
Cooking time: 20 min
Cost: low
INGREDIENTS
- 160 g of casarecce
- 190 g of almond pesto
- 1/2 eggplant
- 1 courgette
- 2 courgette flowers
- Sale
- Monovarietal extra virgin olive oil Nocellara Messina – Medium Fruity