Ingredients
Ingredients
- 1# fresh fusilli (dried ok too)
- 3 Japanese eggplant cut into 2 inch pieces and 1 inch thick. Salted and fried
- 1 each imported smoked scamorza
- 3T chopped Italian parsley
- 2T chopped garlic
- 1 bulb burrata
- 2T finishing Extra Virgin Olive Oil
- 2T cooking Extra Virgin Olive Oil
- Malden to taste
- 8 basil leaves rough chopped
- 3 cups tomato sauce
Fusilli with Roasted Eggplant and Smoked Scamora - Home & Family
Directions
1) Cooking oil in a 12 inch sauté
2) Add garlic and eggplant and sauté. Add tomato all herbs and pasta and cook for an additional 4 minutes. Finish with Parmesan
3) Finishing oil and plate.
4) Dollup the burrata and arugula and serve
5) Add block of parm to ingredients and 1 cup fresh arugula
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