![Bulgur with vegetables and cannellini beans Bulgur with vegetables and cannellini beans](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1499092496/njmormkbd8mimnmlmwop.jpg)
Bulgur with vegetables and cannellini beans
first courses from Italy - Puglia
Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese
Whole Fusilli, eggplant cream, tomato, zucchini and cottage cheese
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Plate very good and full of flavors
Bake the eggplants at 200 ° C for 35-40 minutes after carefully poking them with a fork
Allow to cool, open the aubergines and retrieve the pulp. Take away as much fluid as possible, as it may be bitter.
To do this, put the eggplant pulp in a scoop and leave the pulp for half an hour by pressing it with a weight
Then place the pulp in a blender with evo oil, balsamic vinegar, salt, pepper, basil and parmesan cheese and whip.
Help with a little cold water until you get a homogeneous mixture.
Cut the zucchini diced and fry in a pan with oil and salt.
Boil the tomatoes, cut them off from the skin and sow seeds and cut into filets.
Cook the fusilli in plenty of salt water, and when they are still very much at the tooth pass into a frying pan where you grew evo oil. Continue cooking by adding some salt water
When the dough is almost cooked, add the eggplant cream, so that it can be mixed with the dough and bring it to the right temperature
Finally add tomatoes and zucchini.
Remove from the fire and keep with abundant salty ricotta