ÑËÈÂÎ×ÍÀß ÏÀÑÒÀ ÈÇ ÏÎÌÈÄÎÐÎÂ, ÁÓÐÐÀÒÛ È ÁÀÊËÀÆÀÍÎÂ

ÑËÈÂÎ×ÍÀß ÏÀÑÒÀ ÈÇ ÏÎÌÈÄÎÐÎÂ, ÁÓÐÐÀÒÛ È ÁÀÊËÀÆÀÍÎÂ

ÑÎÑÒÀÂ ÏÐÎÄÓÊÒÀ
400 Ã ÐÈÃÀÒÎÍÈ
×ÀØÊÈ (60 ÌË) ÎËÈÂÊÎÂÎÃÎ ÌÀÑËÀ
2 ÑÐÅÄÍÈÕ ÁÀÊËÀÆÀÍÀ (ÁÀÊËÀÆÀÍÛ), ÃÐÓÁÎ ÍÀÐÅÇÀÍÍÛÅ
ÌÎÐÑÊÀß ÑÎËÜ È ×ÅÐÍÛÉ ÌÎËÎÒÛÉ ÏÅÐÅÖ
4 ÇÓÁ×ÈÊÀ ×ÅÑÍÎÊÀ, ÒÎÍÊÎ ÍÀÐÅÇÀÍÍÛÅ
400Ã ÌÎÆÍÎ ÍÀÐÅÇÀÍÍÛÅ ÏÎÌÈÄÎÐÛ
2 X 100G BURRATA+, TORN
ÌÅÒÎÄ
Îòâàðèòü ìàêàðîíû â êàñòðþëå ñ ïîäñîëåííîé êèïÿùåé âîäîé â òå÷åíèå 8-10 ìèíóò èëè äî ñîñòîÿíèÿ àëü äåíòå. Ñëåéòå âîäó, îñòàâèâ ñòàêàíà (125 ìë) æèäêîñòè. Îòëîæèòå â ñòîðîíó è ñîãðåéòå.
Ïîêà ïàñòà âàðèòñÿ, ðàçîãðåéòå ìàñëî â ãëóáîêîé ñêîâîðîäå íà ñèëüíîì îãíå. Äîáàâèòü áàêëàæàíû, ïîñîëèòü, ïîïåð÷èòü è âàðèòü 2 ìèíóòû.
Add the garlic and cook for a further 4 minutes or until soft. Add the tomato, reduce heat to medium and cook for 4 minutes or until the eggplant is tender. Add half the burrata and stir until creamy and melted.
Add the pasta and reserved cooking liquid to the pan and toss to combine. Divide between plates and top with remaining burrata to serve. Serves 4.
+ Áóððàòà-ýòî ñâåæàÿ ìîöàðåëëà ñî ñëèâêàìè. Íàéòè åãî â ñïåöèàëèçèðîâàííûõ ïðîäîâîëüñòâåííûõ ìàãàçèíàõ, ñûðíûõ ìàãàçèíàõ è íåêîòîðûõ îâîùåâîäîâ.
Ñîâåò: ñâåæèå òðàâû äîáàâèòü íåìíîãî çåëåíè â ýòî áëþäî-ìû èñïîëüçîâàëè ìèêðî (ðåáåíîê) áàçèëèê.