A recipe by Danielle: "Pastificio Campo" busiate with yellowfin tuna bottarga and aubergine

14/03/2014 - Ingredients for 4 people:

- 400 g busiate "Pastificio Campo"
- 1 aubergine
- 20 Sicilian almonds from Castelluzzo
- Yellowfin Tuna Bottarga "La Bottarga di Tonno Group"
- Salty ricotta "Marzolina"
- 1 clove of garlic from Nubia
- Extra Virgin Olive Oil "Valli Trapanesi"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g busiate "Pastificio Campo"
- 1 aubergine
- 20 Sicilian almonds from Castelluzzo
- Yellowfin Tuna Bottarga "La Bottarga di Tonno Group"
- Salty ricotta "Marzolina"
- 1 clove of garlic from Nubia
- Extra Virgin Olive Oil "Valli Trapanesi"

Swing the garlic and the chopped almonds in a pan with olive oil.

Cut the eggplant into cubes and fry. Cook the busiate for 11 minutes until al dente, drain and add to the pan with the garlic and the eggplant.

Serve with the grated bottarga, some raw olive oil and grated salty ricotta.

Data

A recipe by Danielle: "Pastificio Campo" busiate with yellowfin tuna bottarga and aubergine