It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.
The shipping cost changes every 6 bottles.
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Ingredients for 4 people:
- 400 g Busiate Trapanesi "Pastificio Campo"
- 2 medium eggplants
- 400g San Marzano tomatoes DOP "Agrigenus"
- Salty, mature sheep ricotta
- salt
- chili
- 1 clove of garlic from Nubia
- basil
- extra virgin olive oil DOP "Valli Trapanesi"
Cut the eggplants into 1cm thick slices and rub with coarse salt. Put the slices in a colander and add a weight on top. Let them rest for an hour. Wash the eggplants and cut into cubes. Fry the eggplant cubes in olive oil and drain on kitchen paper.
Sauté the garlic in a little olive oil. Add the San Marzano tomatoes and chili and simmer for some time. salt the sauce to taste and add fresh basil.
Bring the water to a boil and cook the Busiate for about 11 minutes until al dente. Drain and garnish with the sauce and the eggplant. Serve with plenty of grated ricotta.
Recommended wine: Perricone "Adamo"
