Panciotti with Bufala cheese and eggplants served on cherry tomatoe sauce

Product combined with the recipe

Panciotto Confezione 500gr

Ingredients for 4 people

  • 12 Panciotti pasta with bufala cheese
  • 400g of round eggplants
  • 500g of cherry tomatoes
  • 60g of Extra virgin olive oil
  • Fresh basil
  • 1 clove of Garlic
  • Salt and pepper to taste


Cut the eggplant in 12 round slices of the height of 7 mm. Lay the eggplant on a baking sheet and take 4 tomatoes for garnishing. Season with olive oil, salt and pepper and bake at 170 ° C for 15 minutes. Aside in a small frying pan fry the chopped garlic in oil; just when it starts to brown add the tomatoes cut in half the basil and let cook for 30 minutes. Season with salt and pepper, and mix all with minipimper or a mixer and then filter it with the strainer to deprive the sauce from the skins. For decoration fry in hot oil a dozen basil leaves. Cook the pasta in salted water, drain it and season with oil. Guarnish the dish, alternating slices of eggplant with the sauce and pasta. Serve, garnish with the cherry tomatoes, basil leaves and tomato fried in the oven

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