Recipe for whole-wheat ricotta tortiglioni flan with aubergine and basil for 4 people to be prepared in 20 minutes and cooked in 12 minutes, for a dish with an enveloping flavour.
Recipe categories
Difficulty
Preparation time
20 minutes
Cooking time
12minutes
Nutrition table
Name
Name
Name
Name
Name
Name
Name
Name
Name
Name
Ingredients
Name
Tortiglioni Integrali di Grano Cappelli "Le Stagioni d'Italia"
Value
200 g
Name
Tomato purée Le Stagioni d’Italia
Value
500 g
Name
Celery
Value
1 celery stick
Name
Carrot
Value
1
Name
Small onion
Value
1
Name
Aubergines
Value
300 g
Name
Sheep's milk ricotta
Value
250 g
Name
Albumen
Value
1
Name
Grated Parmesan cheese
Value
60 g
Name
Extra virgin olive oil
Value
to taste
Name
Seed oil for frying
Value
to taste
Name
00 flour
Value
to taste
Name
Salt, Basil and Butter
Value
to taste
Name
Grated bread
Value
to taste
Title
Preparation steps:
Deep link
https://destinationgustoprod.page.link/ynmN
Preparation steps template
Short
Preparation steps
Description
In a saucepan with olive oil, sauté the previously hulled and roughly chopped vegetables, add the tomato puree and a pinch of salt and cook gently for about 20 minutes, then strain and allow to cool.
Description
Mix the ricotta with half of the Parmesan cheese then incorporate the egg whites previously beaten to stiff peaks with a pinch of salt.
Description
Slice the aubergines about 2 mm thick, roll them in flour and fry them in seed oil, season with salt and keep warm.
Description
Cook the pasta in plenty of salted water, drain it very al dente and cool it in cold water then drain very well.
Description
Season the pasta with the tomato sauce (all cold) and place it in baking moulds previously buttered and dipped in breadcrumbs, fill the centre with the ricotta preparation and bake for 12 minutes at 180°-200°.
Description
Allow to rest for a couple of minutes then turn out, add the aubergine slices and sprinkle with Parmesan cheese, decorate with basil.
Title
Ingredients for 4 people: