Mezze Penne And Cotechino

1. 1

   Immerse in a pot full of warm water of the sealed envelope Cotechino bring to a boil.

2. 2

   Cook on low heat for about 20 minutes.

3. 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. 4

   Toast in a pan in the pine nuts over low heat, remove them from pan and set aside.

5. 5

   Wash and cut eggplant into cubes 1 cm thick.

6. 6

   In a large skillet Heat over low heat 4 tablespoons oil with garlic in my shirt.

7. 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. 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. 9

   Saute for one minute over medium heat and serve grinding black pepper to taste.

* Per serving · 4 servings · Values may vary.