Mezze Penne And Cotechino – a delicious recipe with penne mezze, cotechino cooked, eggplant small, nuts, clove garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Immerse in a pot full of warm water of the sealed envelope Cotechino bring to a boil.
2
Cook on low heat for about 20 minutes.
3
Remove it being careful not to burn yourself, remove the preserving liquid and taken Cotechino half and cut into cubes 1 cm thick and you need to take part.
4
Toast in a pan in the pine nuts over low heat, remove them from pan and set aside.
5
Wash and cut eggplant into cubes 1 cm thick.
6
In a large skillet Heat over low heat 4 tablespoons oil with garlic in my shirt.
7
Add the diced eggplant, remove the garlic and salt to taste, cover with lid and cook 8-10 minutes or until it is cooked.
8
Boil until al dente in plenty of boiling salted water half-feathers, drain and season without dripping too much into the pan with the eggplant cubes to which you add the diced Cotechino and pine nuts.
9
Saute for one minute over medium heat and serve grinding black pepper to taste.
67
kcal
Calories
6
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 1/4 ounces penne mezze, 1 cotechino cooked, 1 eggplant small, 2 3/8 tablespoons pine nuts, and more.
Yes, Mezze Penne And Cotechino falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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