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.
Garofalo Schiaffoni 500 g
Aubergine 600 g
Homemade tomato sauce
Salted cottage cheese 200 g
Fresh cottage cheese 250 g
- 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.
- 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.
- At the end, add the aubergine and the salted cottage cheese.
- Serve it with hand-torn fresh basil.