Troccoli with aubergine
and scamorza flavored
with basil

For: 4 people
Execution: EASY
Preparing: 30 minutes
  • 1 little scamorza
  • 500 g Troccoli
  • 250 g tomato sauce
  • 2 long aubergines
  • salt
  • extravirgin olive oil
  • 1 onion
as garnishment
  • 5/6 fresh basil leaves

Slice the aubergines and cook them in a pan with a little oil and the chopped onion, add the tomato sauce, salt and flavor with basil leaves. Cook for 10/15 minutes.

Put a pot with salted water on the stove and bring to the boil.

When the water comes to a boil, toss the troccoli and drain when al dente.

Put the troccoli in a pan with the aubergine sauce and the scamorza already cut into cubes.

Portion the pasta into the dishes and complete with basil leaves.

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