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Ingredientes
- 2 Tbsp. extra virgin extra virgin olive oil
- 2 clv garlic, chopped
- 1 c. onion, finely, minced
- 1 c. eggplant, skin removed, and, diced
- 2 Tbsp. Pecorino cheese, grated
- 4 Tbsp. breadcrumbs
- Pasta Dough
- 300 gm flour
- 3 x egg
- 1 pch salt
- egg, wash
- Sauce
- 2 x yellow pepper
- 2 x red pepper
- 1 x onion, medium
- 2 x garlic, cloves
- 2 x fresh basil, leaves
- 4 x fresh mature tomato
- salt, to taste
- pepper, to taste
- 1/4 c. parsley
- 1/4 c. basil
Direcciones
- Heat the oil and saute/fry garlic, onion and eggplant. Add in the Pecorino and breadcrumbs. Mix well and reserve.
- Pasta Dough:For the pasta dough, mix together flour, Large eggs and healthy pinch of salt. Roll out and use timbalo ring (large) to make flat pasta circles.
- Lay out one pasta circle and top with eggplant mix. Put a whole, unbroken egg yolk over eggplant mix and top with another pasta circle. Healthy pinch edges of pasta together. Repeat with all other pasta circles.
- Place pasta circles in a large pot of boiling salted water for approximately 5 min. Mix cooked pasta with sauce and serve with sprinkled Pecorino.
- Sauce:For the sauce, simmer all the ingredients for 20 min then press through a strainer to remove any seeds, stems or possibly skins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 74 | 23% |
| Total Fat 8.34g | 10% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 106mg | 4% |
| Potassium 282mg | 8% |
| Total Carbs 50.07g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.28g | 4% |
| Protein 10.56g | 17% |
