Spaghetti alla Norma with salted ricotta fondue and basil drops
Preparation
15 minutes
Cooking
35 minutes
Portions
2
Difficulty
Average
Ingredients
- Spaghettoni 100 gr
- Tomato puree
- Garlic 1 clove
- Eggplants 1
- Eggs 1
- Salted ricotta 80g for the fondue + 50g
- Milk 80 g
- Fresh basil
- Extra virgin olive oil
- Sunflower seed oil 200ml
- Salt
Procedure
Dice the aubergines and season with a little salt, then drain them in a colander to remove the bitterness. Meanwhile, sauté the garlic clove in extra virgin olive oil and the basil stalks, add the tomato puree, and season with salt.
Fry the aubergines in sunflower oil at 180 degrees until golden brown.
Cook the spaghetti and season them with the tomato sauce, fried aubergines and beaten egg.
Divide the batter into muffin tins and bake at 180 degrees for 20 minutes.
Meanwhile, prepare the salted ricotta fondue by blending the salted ricotta with the boiling milk.
Blanch the basil, cool it in ice water, blend it with salt and oil.
Remove the spaghetti flans from the oven and garnish with the salted ricotta fondue and basil drops.