A recipe by Gianluca: Ruote Pazze with aubergine and black pork 'Nduja

02/07/2014 - Ingredients:
- 500 g Ruote Pazze "Benedetto Cavalieri"
- 1 aubergine
- 2 tablespoons black pork 'Nduja "Azienda Agricola Adriano Ferrari"
- Extra virgin olive oil "Valli Trapanesi"
- Salt from Trapani
- Salty, mature sheep ricotta

Articolo tratto da: Anne to London

Ingredients:
- 500 g Ruote Pazze "Benedetto Cavalieri"
- 1 aubergine
- 2 tablespoons black pork 'Nduja "Azienda Agricola Adriano Ferrari"
- Extra virgin olive oil "Valli Trapanesi"
- Salt from Trapani
- Salty, mature sheep ricotta

Cut the eggplant into cubes and fry in a pan with olive oil until the cubes are golden brown. Now add the 'Nduja and simmer for 5 minutes.

Cook the Ruote Pazze for about 11 minutes until al dente. Drain and mix with the sauce. Serve with plenty of grated salty ricotta.

Recommended wine: GARDA CLASSICO GROPPELLO D.O.P. - Tenute del Garda