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: media
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
PREPARATION
Cut the aubergine into cubes and the courgette into slices, sprinkle with salt and leave to rest for 30 minutes. Rinse under water. In a saucepan, heat some oil and fry the aubergine, courgette and courgette flowers. Once golden, remove them from the pot and dry with paper towels.
In the meantime, cook the caserecce in plenty of salted water, drain when al dente and add the almond pesto, half a glass of cooking water and mix. Finally, add the aubergines, courgettes and fried flowers. Mix everything together and serve with a drizzle of monovarietal Nocellara Messina extra virgin olive oil.
