3/4 lb Rummo Egg Pappardelle Nº 101
10-11 oz zucchini
10-11 oz eggplant
2 oz pecorino
1-1/2 Tbsp butter
5 spoons extra virgin olive oil
1/2 glass of white table wine
Salt and pepper, to taste


Cut the vegetables in cubes and brown in a pan with a
drizzle of olive oil. Add the wine and cook for 5 minutes,
evaporating the alcohol. Remove from heat. Grate and
add the cheese. In a large pot, boil water and add salt.
Cook the Papardelle for 5 minutes. Drain and toss with
the sauce adding the knob of butter. Buon appetito.