TROFIE WITH AUBERGINE PESTO, BURRATA CHEESE, CHERRY TOMATOES AND PANCETTA

SERVES:

4 people

INGREDIENTS:

  • LA TUA PASTA Trofie 500g
  • 3 Medium Aubergines
  • 12 thin slices of Pancetta
  • 16 Cherry tomatoes, halved
  • 250g Burrata Cheese
  • 20 leaves of Basil
  • Olive oil
  • 1 pinch of Pepper
  • 1 Pinch of Salt

SAUCE PREPARATION:

    1. AUBERGINE PESTO:
      • Cut in half the aubergines.
      • Preheat the oven 180 °C (350 °F).
      • Place the aubergines on a cooking plate in the oven for 20 mins at 180°.
      • When ready, take them out and scoop out the aubergines flesh with a spoon. Add salt and pepper
      • Put 15 basil leaves in a mortar and crush it with extra virgin olive oil
      • Add the crushed basil to the aubergine and mix everything.

       

    2. CHERRY TOMATOES BASIL AND BURRATA:
      • Wash the cherry tomatoes, dry them and cut in half
      • Add 2 tablespoons of olive oil into a non-stick frying pan.
      • Heat and place the cherry tomatoes.
      • Bring them back to low heat for 20 minutes, stirring regularly and gently.
      • Meanwhile, wash, dry and chop the remaining basil and slice the burrata.

       

    3. GRILLED PANCETTA SLIDES
      • Bake The Pancetta for 10 minutes in the oven at 180 °C or until golden.
      • Cut it in small pieces

PASTA PREPARATION:

  1. Cook the Trofie in salted, boiling water for 3-4 minutes.
  2. Drain them al dente.
  3. Serve them with the Aubergine Pesto, add Cherry Tomatoes, Burrata Cheese and Pancetta.

Buon Appetito!