Garofalo Pennoni with Eggplant and Provola Cheese
Procedure
Ingredients · Servings 4
- 400g Garofalo Pennoni Pasta
- 150 g Provola
- Long aubergines
- 600 ml tomato puree
- 40 g Parmesan cheese
- 1 clove garlic
- Basil
- Oil for frying
- Extra virgin olive oil
Method · 30 min
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
- Cut the eggplant into 1-2cm cubes. Dice the provolone cheese as small as possible. Fry the eggplant in plenty of oil until crisp.
Cut the aubergines into 1-2cm cubes.
Cut the provola into cubes as small as possible.
Fry the aubergines in plenty of oil until golden brown.
In a pan, add oil and garlic and sauté the tomato puree. Cook for 10 minutes over medium heat, adding a few basil leaves.
Drain the Garofalo Pennoni al dente and finish cooking them in the sauce.
Then add the aubergines and more basil and sauté.
With the heat off, add the provola and parmesan and mix everything together.
Serve generously and top with extra provola cubes, parmesan, and a basil leaf to garnish.
