INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Riccioli N° 54
1 eggplant
1 carrot
1 zucchini
1 spring onion
Basil
Parmigiano Reggiano
Sale
Pepper
Extra virgin olive oil
DIRECTIONS
Peel the carrot and cut it into sticks. Cut the zucchini and eggplant in sticks too, and set aside. Slice the spring onion. In a sauté pan, warm up lots of oil, then fry each vegetable separately until nice and golden, then place them on some kitchen paper to absorb any oil in excess. Sauté the spring onion very briefly, only for 30-60 seconds. Meanwhile, cook the Riccioli N° 54 in abundant boiling salted water, remove them from the pot one minute and a half before their cooking time (see the pack for details) and spread them on a dripping pan or sheet pan so they can cool down faster. Pour the vegetables in a salad bowl, season with salt, pepper and basil, add the pasta and a generous handful of Parmigiano Reggiano. Mix well and enjoy!