A delicious, aromatic vegetarian first course. A dish with a simple but captivating taste, where the creaminess of the burrata blends with the crunchiness of the aubergines.
Eliche with burrata and aubergines
Time to complete:
35
A delicious, aromatic vegetarian first course. A dish with a simple but captivating taste, where the creaminess of the burrata blends with the crunchiness of the aubergines.
Ingredients for 4 servings
- 360g of Eliche 56 Agnesi
- 400ml tomato passata
- 240g aubergines
- 4 tbsp. of burrata
- 1 garlic clove
- q.b. Basil as required
- q.b. Salt to taste
- q.b. Flour as required
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Eliche N° 56
- Firstly, prepare your tomato sauce. In a large sauce pan, brown the garlic with olive oil. Wash and dry the basil using a paper towel (leave a few leaves to decorate your dish), then add the tomato passata, salt and basil to the pan and cook until ready.
- Rinse and chop the aubergines into strips, then dip in the flour. Warm up the oil in a large pan and fry the aubergines.
- Cook the Agnesi Eliche no. 56 in salted boiling water. Once cooked, drain and add the sauce.
- Plate, adding a tbsp. of burrata, some aubergine strips and a few leaves of basil to each plate, then serve.
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