Great protagonists of the summer season, aubergines can be used in a variety of dishes, from hors d'oeuvres to main courses, by way of pasta first courses, as in this recipe by Peppe Guida. The chef from Campania offers up fettucce in which aubergines are combined with almonds to create a pesto enriched with cherry tomatoes and basil.Here is the recipe
Fettucce with aubergine and almond pesto: the recipe
Ingredients for 4
- 320 g fettucce di Gragnano by Pastificio dei Campi
- 600 g aubergines
- 500 g canned cherry tomatoes
- 1 handful almonds
- 50 g Parmigiano Reggiano, grated
- 1 bunch fresh basil
- 1 garlic clove
- Salt
- Extra virgin olive oil
- Peanut oil for frying
Method
Cube the aubergines and deep-fry them in hot peanut oil. Let them dry on blotting paper and season with salt. Drop the pasta into lightly salted boiling water with a tablespoon of olive oil. Meanwhile, fry a clove of garlic in a frying pan and sauté the aubergines. Add the cherry tomatoes with their juice and a pinch of salt, together with a few basil leaves. Remove the garlic. In the glass of an immersion blender, purée half the fried aubergines with almonds, grated Parmigiano Reggiano cheese, basil and a drizzle of olive oil. Add the resulting pesto to the aubergines, combining the two mixtures. Drain the pasta and toss it in the pan with the sauce. Off the heat, meld with a sprinkling of Parmigiano Reggiano cheese, chopped basil and a drizzle of olive oil.
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