300 g Monterosso farro tagliatelle
1 radicchio salad tuft
1 little egg-plant
1 aubergine
1 carrot
100 g Castelmagno cheese
Extra virgin olive oil
Salt and pepper
Slice radicchio, aubergine, egg-plant and carrot and brown slightly in a pan with
extra virgin olive oil, adjust with salt and pepper and let cook. Cut the cheese in dice;
Cook the tagliatelle (al dente) strain and pour into the pan, stir well and before
serving add little Castelmagno cheese flakes.
|
