{"id":32911,"date":"2023-06-01T17:49:13","date_gmt":"2023-06-01T15:49:13","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=32911"},"modified":"2024-03-28T17:23:56","modified_gmt":"2024-03-28T16:23:56","slug":"paccherotti-lisci-n-168-with-oven-roasted-vegetables-and-arugula-pesto","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/paccherotti-lisci-n-168-with-oven-roasted-vegetables-and-arugula-pesto\/","title":{"rendered":"Paccherotti\u00ae Lisci No.168"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img src=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/07_Paccherotti_Melanzane.jpg\" alt=\"\" class=\"wp-image-29998\"\/><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<br><\/h3>\n\n\n\n<p><strong>FOR 3 PEOPLE<\/strong><br><br><em>350 g Rummo Paccherotti\u00ae\ufe0f Lisci n\u00b0 168<\/em><br><em>250 g Eggplant<\/em><br><em>70 g cherry or date tomatoes<\/em><br><em>Extra virgin olive oil, as needed<\/em><br><em>Oregano, to taste<\/em><br><em>30 g fresh arugula<\/em><br><em>15 g grated pecorino<\/em><br><em>2 g garlic cloves<\/em><br><em>8-10 anchovy fillets<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Cut the eggplant in cubes, sprinkle with sea salt and let it rest to eliminate water and, in the process, any bitterness. Next, dry them and spread them on a baking sheet with the tomatoes cut in half. Season the vegetables with oil, salt, pepper and oregano to taste and roast for 10-15 minutes in 180\/200o preheated oven. Meanwhile, prepare the pesto by blending the arugula, pecorino, garlic and olive oil. Cook the pasta in salted boiling water, drain them \u201cal dente\u201d following indications on the pack, and cook them quickly. Put the pasta in a large serving dish, drizzling with the pesto and adding the roasts vegetables. Garnish with anchovy fillets, broken into large pieces. Serve. Buon appetito!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 3 PEOPLE 350 g Rummo Paccherotti\u00ae\ufe0f Lisci n\u00b0 168250 g Eggplant70 g cherry or date tomatoesExtra virgin olive oil, as neededOregano, to taste30 g fresh arugula15 g grated pecorino2 g garlic cloves8-10 anchovy fillets DIRECTIONS Cut the eggplant in cubes, sprinkle with sea salt and let it rest to eliminate water and, in [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":33118,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1907,1897],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/07_Paccherotti_Melanzane_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/07_Paccherotti_Melanzane_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/07_Paccherotti_Melanzane_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/07_Paccherotti_Melanzane_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/07_Paccherotti_Melanzane_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/07_Paccherotti_Melanzane_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/07_Paccherotti_Melanzane_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 3 PEOPLE 350 g Rummo Paccherotti\u00ae\ufe0f Lisci n\u00b0 168250 g Eggplant70 g cherry or date tomatoesExtra virgin olive oil, as neededOregano, to taste30 g fresh arugula15 g grated pecorino2 g garlic cloves8-10 anchovy fillets DIRECTIONS Cut the eggplant in cubes, sprinkle with sea salt and let it rest to eliminate water and, in&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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