Strips of succulent aubergine Naples-style (Melanzane a Filetti alla Napoletana) in a light, aromatic dressing. Add to salads and pasta sauces or enjoy with a plate of anti-pasti.
280g
D'Amico
Ingredients: Aubergines 58%, sunflower oil, wine vinegar, peppers, extra virgin olive oil, salt, spices, aromatic herbs, spices, flavourings, acidifyer: citric acid, antioxidants: ascorbic acid and sulphur dioxide.
Conchiglioni Pasta with Aubergine and Sun Dried Tomatoes
Ingredients for 4 servings:
350g Conchiglioni pasta
1 jar Aubergine
4 Sun Dried Tomatoes
150g mozzarella
2-3 mint leaves
500 g tomato passata
extra virgin olive oil
dried red hot chilli pepper flakes
40g Sardinian Pecorino
salt
Preparation
Cook the Conchiglioni pasta in plenty of salted water until “al dente”. Meanwhile mix together the drained and chopped Aubergine, the drained and sliced Sun Dried Tomatoes and the cubed mozzarella to a bowl. Use the mixture as a stuffing for the Conchiglioni pasta, place the stuffed pasta in a row onto a large rectangular baking tray greased with extra virgin olive oil, spread the tomato passata on top of the pasta, season with the mint leaves, a pinch of red hot chilli pepper and salt, drizzle with some extra virgin olive oil, spread Pecorino cheese shavings on top and put in the preheated oven at 220°C for about 10 min until the cheese has melted.
