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2 each Olive oil poached baby artichokes
1/2 eggplant cut in diced
1 glove of garlic
2 lb of whole grain penne pasta
3 ounces of fresh grated Pecorino Romano
3 leaves of fresh basil.
1/2 cup of fresh chopped Italian parsley

Whole wheat penne with marinated eggplant and Parmigiano Reggiano


Cut the half eggplant in diced then boiled for 10 minutes in a salty boiling water. Remove the pieces of eggplant from the water and let them chill on the side on a tray. Start cooking your penne pasta. On a skillet sauteed the slices gloves of garlic with a spoon of the poached artichoke oil. As soon the garlic get gold color add the basil and then turn off the flame and ad little bit of the pasta cooking water. At this point chopped roughly the baby artichokes, add the eggplant and the chopped Italian parsley. Simmer the vegetables for few second then add the cooking penne pasta with another ladle of 4 ounces water reduce and sauteed the pasta together with the vegetables, add the fresh grated pecorino Romano, and drizzled few spoon, more of the artichoke oil. Serve. If you like to know how to prepare the perfect olive oil poached artichokes. Fill out this form and we will contact you with to answer your questions for the best execution of this dish..

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