Mezze Maniche with Dried Tomatoes and Ricotta
Recipe created by Micaela Ferri
#PastaYourWay sustainability and social inclusion project
Ingredients
(for 4 people)
400 g of Mezze Maniche
200 g of cow's milk ricotta
150 g of tomato sauce
40 g of dried tomatoes in oil
1 medium eggplant
Grated Parmesan cheese to taste
Extra virgin olive oil / salt to taste
Preparation
- Wash and dry the aubergine, then cut it into small cubes of about 1 cm per side.
- Also cut the cherry tomatoes into small pieces and keep them aside
- Pour a drizzle of extra virgin olive oil and the aubergines into a large pan, let them cook for a few minutes, adding a little water if needed
- As soon as the aubergines have softened, add the chopped dried tomatoes and mix, allowing them to flavor for approx. 1 min
- Add the tomato puree and cook for 10 minutes so that the sauce thickens well
- Add the ricotta and mix well to melt it
- While the sauce is cooking, boil the half sleeves in abundant salted water (approx. 12-13 min)
- Drain the half sleeves and pour them into the pan with the sauce, stirring them well
- Serve the mezze manicures with aubergines, dried tomatoes and ricotta on individual plates, adding a generous grating of Parmigiano Reggiano.
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