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5 May 2011 // flaviabi // No Comments » Leave a comment


Facciamo le melanzane a dadini e facciamole cuocere in olio ben caldo con l’aglio a pezzetti e l’erba cipollina. La cottura delle melanzane deve risultare quasi come se fossero fritte. Doriamo la pancetta in una padellina a parte e aggiungiamola al composto. Scoliamo gli umbricelli e ripassiamoli nella padella delle melanzane, aggiungendo il gorgonzola a pezzetti ed il mascarpone, sale e peperoncino.

(in the absence of umbricelli you can use noodles)
Ingredients (4 people)
350 gr. Umbricelli or Tagliatelle
1 Eggplant
100 gr. Bacon (cut in small cubes)
200 gr.Gorgonzola cheese
2 tablespoons Mascarpone cheese
Cut the eggplant into small cubes and cook it in hot oil with chopped garlic and chives. Cook the eggplant until almost fried. Sautè the bacon in another frying pan and once fried put it into the eggplant. Drain the umbricelli and put it in the sauce, adding  gorgonzola and mascarpone cheese, pepper.

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