Schiaffoni alla norma

A recipe with a Mediterranean taste. One of the many variations to be prepared with aubergines, typical of Sicily but a little everywhere. Try the recipe with Garofalo slaps to enhance their taste.

Preparation Time

30"

Portions

4

Difficulty

medium

Ingredients

  • Garofalo Schiaffoni 500 g

  • Aubergine 600 g

  • Homemade tomato sauce

  • Fresh basil

  • Salted cottage cheese 200 g

  • Fresh cottage cheese 250 g

  • Olive oil

Product used

Preparation

  • 1

    - Peel the aubergine and cut into cubes. Coat in flour and pass through a sieve, and then fry in olive oil. Drain and leave on a sheet of kitchen paper to absorb the oil.

  • 2

    - Cook the pasta al dente and cook it with the tomato sauce for two minutes. Beat with the fresh cottage cheese and a little extra virgin olive oil.

  • 3

    - At the end, add the aubergine and the salted cottage cheese.

  • 4

    - Serve it with hand-torn fresh basil.