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Aubergine and ricotta tartlets with passata of datterino rosso
15’
Recipe for 4 people
Second Courses
PREPARATION

Filling: Beat  the ricotta with the mortadella, the parmigiano- reggiano cheese and the  milk-soaked bread to form a cream.
 
Meanwhile,  dice 1 aubergine and cook it in a little oil.  Cook for 10 minutes, then  add the diced aubergine  and an egg in the filling. Mix well. 
 
Apart, cut 1 aubergine into slices and cook every slice in a pan both sides for at least 2 minutes.
 
Then, cover 4 aluminum molds with the slices of aubergine. Fill them with the mixture. Bake at for 10 minutes at 200°.
 
Sauce: Brown the clove of garlic in a little oil, add the red datterino tomato purée. Cook for 10 minutes.
 
Remove the aubergine and ricotta patties from the oven, place them on the serving plates, garnish with the sauce, basil, salt, oil and serve.  
 
INGREDIENTS
  • Red Datterino tomato purée
  • 2 long aubergines
  • 1 jar of passata di datterino rosso Così Com'è
  • 1 sprig of basil
  • 250g fresh ricotta
  • 1 pagnotta bread
  • 50ml of whole milk
  • 100g of finely chopped mortadella
  • 2 eggs
  • 40g of reggiano parmesan
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper
  • oregano