Start with the eggplants: cut them into very thin triangles and cook them in hot oil; it will only take a few minutes to brown them to perfection. Drain them on paper towels and set aside.
Now take care of the date sauce. Wash and dry the cherry tomatoes, cut them in half and transfer to a pan along with a sauté of oil, onion and garlic. Season with salt and cook for 10 to 15 minutes, until wilted.
After this time has elapsed, remove from the heat, remove the garlic and blend the tomatoes until smooth (keep some aside for the final garnish). Return to the pot and perfume with lemon zest.
It is time for the stars of the recipe: the Nonna Rina Potato Chicche. Dip them in plenty of boiling salted water, as soon as they come to the surface (it will take about a couple of minutes), drain and quickly toss them in the pan along with the date sauce.
Plate and serve with the fried eggplant, a sprinkling of grated ricotta salata and a few fresh basil leaves.
Ready to serve! Enjoy!
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.
We work hard every day to improve, and nearly all our packs are recyclable.
