Wash the aubergines, dry them and cut them in half lengthwise. In the pulp, make oblique cuts first in one verse, then in the other in order to create rhombuses, salt them and bake in a plate at 180 ° C for about an hour. Remove the aubergines from the oven, let them cool and, with the help of a spoon, dig the pulp, which will come off easily, removing the peel. Transfer the aubergine pulp into a colander and press it to remove all the excess water. In a tall plastic cup, add the basil leaves to the pulp, add the garlic, a few drops of lemon juice and blend everything with the immersion blender, until a smooth and smooth cream is obtained. Cut the mozzarella into cubes and blend separately. Now boil al dente, in plenty of salted water, the candle zinnies Pasta Leonessa, drain and cool them well on a clean cloth. Put the Campana Dop buffalo mozzarella in a sac-à-poche, fill the ziti as if they were cannoli and hand-arrange them, one in a row to the other, in a pan with a ceramic bottom. Place a little mozzarella left over the cannoli creating a long strip and sprinkle with a little grated parmesan. Bake at 200 ° C for about ten minutes. Meanwhile, resume the aubergine caviar and heat it with a drizzle of extra virgin olive oil in a pan, place a few spoonfuls on the bottom of each plate and lay the cannoli of ziti divided in equal parts on each plate. Serve immediately with a little extra virgin olive oil.
by Lara & the Kitchen.