A classic of Sicilian cuisine, enriched by the excellence of grated Fossa di Sogliano DOP Cheese. Its intense aroma, with notes of grass and dried fruit, transforms this dish of penne with eggplants and tomato into a true gourmet experience. The final touch of fresh basil and the scent of the cheese's aging in the pit make every bite memorable. Try it paired with Fig Compote and Balsamic Vinegar of Modena IGP for an explosion of contrasts!
Wash and dice the eggplants, then lightly salt them and let them rest for 10 minutes to remove the bitter water, then dry them well.
In a large pan, sauté the crushed garlic in extra virgin olive oil, then add the eggplants and brown them over high heat for about 8 minutes.
Add the tomato puree, salt, and pepper, then cook over low heat for about 15 minutes, stirring occasionally.
Meanwhile, cook the penne in plenty of salted water until al dente.
Drain the pasta and toss it in the pan with the eggplant sauce, adding a little cooking water if necessary to combine.
Remove from heat, add the grated Fossa di Sogliano cheese and the torn fresh basil, mix and serve immediately.
For a gourmet pairing, serve with a teaspoon of fig compote and balsamic vinegar of Modena on the side of the plate.
Consume immediately. In the refrigerator, sealed airtight, it keeps for a maximum of 1 day. Reheat in a pan to enhance the aromas of the fossa cheese again. Do not freeze.
Italia, Sicilia
| Energy (kcal) | 162.26 |
| Carbohydrates (g) | 23.59 |
| of which Sugars (g) | 4.99 |
| Fat (g) | 5.2 |
| of which Saturates (g) | 1.41 |
| Protein (g) | 5.68 |
| Fiber (g) | 2.05 |
| Sale (g) | 0.36 |
