A first course reminiscent of all the flavours of our south: tomatoes, aubergines, basil! A tasty condiment perfect to accompany Fusilli, one of the many artisanal pasta formats from Calabria.
Ingredients for two people
· 200 gr of Calabrian Fusilli
· 3 generous spoons of Mediterranea Cream
· 40 gr of toasted pine nuts
· half an aubergine
· Seed oil for frying
· Salt to taste
We cut an aubergine into small cubes. We heat plenty of seed oil in a frying pan and fry it when it has reached the right temperature.
Once golden brown, drain our aubergine cubes on blotting paper. Blot the excess oil well, salt them and set them aside.
Cook the fusilli in plenty of salted water. In a separate frying pan, toast the pine nuts and set aside.
Once al dente, drain the fusilli in a bowl. Add spoonfuls of our Mediterranean cream, some of the aubergines and pine nuts.
We mix well, adding a little cooking water from the pasta to make everything more viscous and enveloping. We serve and garnish with the remaining aubergines and pine nuts.