Long fusilli pasta with aubergine cream, mint, walnuts and burrata
Amerigo Morgia
Time of realization: 1 now
Degree of difficulty (1 to 5): 2
Ingredients for people 2
160 g of fusilli
Eggplant 2
1 burrata of 250 g
A bundle of mint
Kernels of walnuts
1 clove of garlic
1 tablespoon of parmesan
Oil
Sale
Pepe
Method
I washed and peeled the aubergines and after having cut them into cubes I put them in the oven for about 15/20 minutes. As soon as they were sufficiently cooked, I poured them into a bowl and marinated with abundant mint leaves, a small piece of garlic and a drizzle of extra virgin olive oil, without salting them. In the meantime I cooked the fusilli, then I moved on to prepare the aubergine cream to dress the pasta.
I chopped the walnut kernels with a mixer, kept them for a while and blended the rest after adding the aubergines that I had left to marinate with mint, (I left a bit of diced aubergines whole) . I removed the garlic, salted and added 2 tablespoons of burrata, 1 tablespoon of parmesan and 2 of the pasta cooking water.
In a pan I poured a drizzle of oil and the clove of garlic that I removed as soon as it became golden.
I poured the fusilli, combined the cream obtained with the mixer and the remaining cubes of eggplant and walnuts, other mint leaves and a pinch of pepper. I jumped and mixed everything with the help of a ladle of cooking water. I served by adding 1 tablespoon of burrata on the pasta and a sprinkling of spicy paprika.
based on 3 Review (s)
