Castagno wholegrain spelt spaghetti with vegetables
500 g Castagno wholegrain spelt spaghetti
2 violet aubergines
2 red peppers
3 garlic cloves
thyme, rosemary and oregano sprig
olive oil

Heat abundantly oil in a frying pan at approx 60°C. Plunge halved garlic cloves, and spices. Switch off fire and let cool.
Cut peppers in slips and grill them.
Cut 6 round slices from the aubergines and the rest in cubes. Cook in a non-stick pan without oil. Then season vegetables with salt and a part of the flavoured oil.
Cook Castagno wholegrain spelt spaghetti leaving them al dente, season them with aubergine cubes and the remaining flavoured oil.
Line 6 small dome mould with an aubergine slice and 2 pepper slices, fill the moulds with spaghetti and place on the dish

Buon Appetito!

Design // Mood di Francesco Panico
Sviluppo // Paolo Faccini

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