Egg Pappardelle N° 101

with Eggplant

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360 g Rummo Egg Pappardelle N°101
300 g zucchini
300 g eggplant
50 g pecorino
20 g 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 Pappardelle for 5 minutes. Drain and toss with the sauce adding the knob of butter.