Discover the recipe for Apulian orecchiette with fresh cherry tomatoes, crispy fried eggplant and ricotta marzotica. Authentic flavor, 100% Puglia!
Cut the eggplant into cubes and fry it in plenty of extra-virgin olive oil until golden and crispy. Drain on paper towels.
In a large pan, cook the halved cherry tomatoes with a drizzle of oil. Season with salt and pepper.
In boiling salted water, cook the orecchiette until al dente.
Drain the pasta, add it to the cherry tomatoes and fold in the eggplant. Mix gently.
Plate and finish with a generous grating of ricotta marzotica.
Cherry tomatoes: do not overcook them; they should be soft but still firm. Quality oil: always choose extra-virgin olive oil for a superior taste. Perfect frying: fry only a few eggplant pieces at a time to keep them crispy. Fresh ricotta: grate it just before serving to release all its aroma.
Italia, Puglia
| Energy (kcal) | 114.39 |
| Carbohydrates (g) | 22.92 |
| of which sugars (g) | 2.73 |
| Fat (g) | 0.54 |
| of which saturates (g) | 0.1 |
| Protein (g) | 4.28 |
| Fibre (g) | 2.1 |
| Salt (g) | 0.01 |
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