Cold Pasta with Fontina Cheese and eggplant

by Saturday, November 30, 2013



Ingredients for 4 people:

– 350 gr. fusilli

– 80 gr. Fontina

– 1 medium sized Eggplant

– olives q. b.

– Basil q. b.

– Salt q. b.

– Oil q. b.

Time: 15 min to prepare + 25 min of cooking



First, wash thoroughly the Eggplant cubes and shred her/. Cut half an onion and shred her/it in small pieces, then let it cook a little’ of oil in a pan large enough and add the Eggplant cubes. Cook for about 10 minutes to slow fire and if needed add a little’ salt and oil. Stir and, When the cubes are browned enough, turn off the heat. Cook fusilli in a pot with salted water, but drain while still al dente and cool them under running water from the tap. Cut the fontina cheese in small pieces and put them in a salad bowl with the eggplant, cut into cubes, olives and Basil, that you will leave full. At this point, pour the pasta and stir everything with a little olive oil. Let cool on your plate and serve your cold pasta.

Ideas and variations: The cold pasta is one of the most simple and creative recipes ever to achieve; You can choose the ingredients you like to accompany pasta, like carrots, the potatoes, In short, anything you resolving and the amount of your choice! A recipe from eat especially when you can't eat at home!


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