Mezze Penne and Cotechino
By: sunflowers8
Published: Sunday, April 3, 2011 - 6:18am

Ingredients




What you need (for two)
150 grams of mezze penne
1 Cotechino cooked
1 small eggplant
20 grams pine nuts
1 clove garlic
salt and freshly ground pepper
Oil Evo

Preparation

1 Immerse in a pot full of warm water of the sealed envelope Cotechino bring to a boil. 2 Cook on low heat for about 20 minutes. 3 Remove it being careful not to burn yourself, remove the preserving liquid and taken Cotechino half and cut into cubes 1 cm thick and you need to take part. 4 Toast in a pan in the pine nuts over low heat, remove them from pan and set aside. 5 Wash and cut eggplant into cubes 1 cm thick. 6 In a large skillet Heat over low heat 4 tablespoons oil with garlic in my shirt. 7 Add the diced eggplant, remove the garlic and salt to taste, cover with lid and cook 8-10 minutes or until it is cooked. 8 Boil until al dente in plenty of boiling salted water half-feathers, drain and season without dripping too much into the pan with the eggplant cubes to which you add the diced Cotechino and pine nuts. 9 Saute for one minute over medium heat and serve grinding black pepper to taste.