Wash the tomatoes, score them in a cross and blanch them for one minute. Drain them and plunge them into cold water. Drain again, then remove the skin and seeds.
Dice the tomatoes into small cubes and transfer them to a large bowl. Then add the capers, Taggiasca olives, a few basil leaves, extra virgin olive oil and salt; stir.
It’s finally time for the stars of the recipe: Nonna Rina’s Girasoli a la parmigiana with aubergines and mozzarella. Cook them in boiling salted water for 3 minutes, then drain them directly into the mixing bowl, together with the tomato salad; stir.
Serve with a few cubes of mozzarella and a few fresh basil leaves.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
