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Ingredients

• Stuffing:
• 1 eggplant
• 2 tsp fine sea salt
• olive oil
• 1 green onion
• 2 garlic cloves
• 2 thyme sprigs
• 3 tablespoons of ricotta
• Sauce:
• 2 green onions, roughly chopped
• 2 tbsp of butter
• 25 morels, cleaned, and cut in halves
• 1/2 cup of white wine
• 2 cup of veal stock
• 3 tbsp of red wine vinegar
• 2 thyme sprigs
• Finishing:
• Shaved pecorino romano or parmesan
• 1/2 lemon zest
• a bunch of basil leaves
• salt, pepper
• Pasta:
• Basic pasta dough (I'll post mine soon), any will do.

Description

This Dish Is A Favourite Of Mine. It's A Combination Of These Rustic Ingredients, These That Add This Kind Of "comfort" Touch. It's A Dish From The Abruzzo.

Group Recipes