Butterflies of pizzaiolo
Instructions
Wash, Peel and dice the Eggplant and bell pepper and sauté them with olive oil, garlic and chili peppers; When they are tender add salt.
Meanwhile, boil the pasta and heat the tomato sauce.
Drain the pasta and season it with 1 knob of butter and 3 tbsp.
Parmesan.
Transfer to baking sheets in 1, alternating each layer with olive sauce, Eggplant and peppers and diced mozzarella.
Go in the oven for 10 minutes and serve.
Ingredients and dosing for 6 persons
- 400 g of type paste butterflies
- 1 eggplant
- 1 pepper
- 1 jar of tomato sauce with olives ready
- 1 clove of garlic
- 1 mozzarella
- 3 tablespoons of grated parmesan cheese
- 1 walnut butter
- Hot pepper
- Olive oil
- Salt