Sardinian gnocchetti alle melanzane
Instructions
Bring to a boil salted water that you will need to bake the dough.
Meanwhile, wash the eggplants and, without peeling, cut it into cubes that you fry in a pan with hot oil and a clove of garlic, until will be well coloured.
Season with salt, pepper, a pinch of oregano, then add an onion cut into rings; Finally you braise gently, add the already boiled al dente pasta and a knob of fresh butter.
Stir quickly, complete with chopped basil, sliced raw onions, tomato and segments bring immediately to the table.
Ingredients and dosing for 4 persons
- 350 g of type sardinian pasta dumplings
- 350 g of eggplant
- 2 spring onions
- 2 tomatoes
- 1 clove of garlic
- Oregano
- 10 leaves of basil
- == 1 knob of butter
- 4 tablespoons of olive oil
- Salt
- Pepper