Total Steps
9
Ingredients
7
Tools Needed
4
Related Article
http://splendidmarket.comIngredients
- 150 gram mezze penne
- 1 Cotechino cooked
- 1 small eggplant
- 20 gram pine nuts
- 1 clove garlic
- salt and freshly ground pepper(optional)
- 4 tablespoons Oil Evo
Instructions
Step 1
Immerse the sealed Cotechino envelope in a pot full of warm water and bring to a boil.
Step 2
Cook the Cotechino on low heat.
Step 3
Carefully remove the Cotechino from the pot, discard the preserving liquid. Cut half of the Cotechino into 1 cm thick cubes and set aside.
Step 4
Toast the pine nuts in a pan over low heat. Remove them from the pan and set aside.
Step 5
Wash and cut the eggplant into 1 cm thick cubes.
Step 6
In a large skillet, heat 4 tablespoons of Oil Evo over low heat with the garlic clove (still in its skin).
Step 7
Add the diced eggplant to the skillet, remove the garlic, and season with salt to taste. Cover with a lid and cook until tender.
Step 8
In plenty of boiling salted water, cook the mezze penne until al dente. Drain the pasta and add it directly to the pan with the cooked eggplant cubes. Then add the diced Cotechino and pine nuts to the pan.
Step 9
Sauté for one minute over medium heat. Serve immediately, grinding black pepper to taste.