Name: Mezze maniche with confit datterini sauce and pesto, with eggplant chips, datterini, and burrata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italia
Ingredients: 340 g Mezze maniche; 20 units Datterini tomatoes; 250 g Burrata; 50 ml Extra virgin olive oil; to taste Dried oregano; 1 unit Long eggplant; 30 g Genovese pesto; to taste Basil; to taste Brown sugar

Preparation

STEP 1 OF 4
Cut the datterini in half, drizzle them with oil using the dispenser, season with salt, pepper, oregano, and if you like, a pinch of brown sugar. Place them in the air fryer and cook for 15 minutes at 180°C
STEP 2 OF 4
In the blender cup, pour half of the datterini, with the pesto and half of the burrata. Add a little oil in a thin stream and blend until you get a sauce
STEP 3 OF 4
Cut the eggplants into thin slices, brush them with oil and cook them in the air fryer for 10 minutes
STEP 4 OF 4
Dress the mezze maniche with the sauce and plate with the eggplant chips, confit datterini, the remaining burrata cut into pieces, and garnish with basil leaves

General Information

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	63.79
Carbohydrates (g)	2.83
of which Sugars (g)	2.79
Fat (g)	4.8
of which Saturates (g)	1.63
Protein (g)	2.06
Fiber (g)	0.76
Sale (g)	0.02