Per 100 gENERGY : 1096,5Kcal
FATS : 43.0g (di cui saturi 8,1g)
CARBOHYDRATES : 149,8g (di cui zuccheri 83,1g)
FIBERS : 8,0g
PROTEINS : 31,5g
Vermicelloni with squid and aubergines
- 350 g PGI Gragnano Vermicelloni
- 200 g Squid
- 2 Aubergines
- 100 g Cherry tomatoes
- to taste Parsley
- to taste EVO oil
- to taste Salt
Clean the squid and cut them into strips of about 3-4 mm. Clean the aubergines, remove the crumbs, cut them into strips and salt them. Let them rest for a while, then wash them, dry them and, finally, fry them in boiling oil. In a pan, brown the garlic with the oil, add the parsley and the squid and cook, adding a few ladles of water. After about 5 minutes, incorporate the fried aubergines, mixing everything.
Boil the PGI Gragnano Vermicelloni in abundant salted water, drain them al dente and add them to the squid and aubergine sauce. Sauté and serve immediately.
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