Servings:
4
Prep time:
40
Cooking time:
35
INGREDIENTS
- - 200 g of Sardinian gnocchi
- - 2 eggplants
- - 2 zucchini
- - 150 g of cherry tomatoes
- - 1 yellow pepper
- - 3 tablespoons of olive
- - 30 g flaked almonds
- - 1 bunch of marjoram
- - 1 sachet of saffron
- - 1 clove of garlic
- - ½ teaspoon dried marjoram
- - Oil
- - salt
- - 1 lemon
INSTRUCTIONS
- Peel and cut the pepper into cubes, season with a little oil, dried marjoram and a pinch of salt. Put it in a pan and sauté for 10 minutes slow, then drain. Pour a little more oil to the pan and brown the minced garlic.
- Add the zucchini already reduced in cubes, season with salt and let them trifolare for 10 minutes. In the meantime, browse the fresh marjoram and divide the tomatoes into wedges.
- Bring to a boil the water for the pasta flavored with saffron, drain the dumplings when they are still very al dente s. Once drained, cool them by passing them under running water. Mix them immediately with fresh marjoram, olives and almond flakes.
- Remove the stems from the eggplants and cut them in half lengthwise. To derive the boats, empty them gently helping the inner flesh with a boxcutter, being careful not to break the skin. Cut the flesh into cubes and pour it in the same pan of zucchini (previously decanted into a dish) with 1-2 tablespoons of olive oil. Cook for 5 minutes on medium heat, lightly salting the end.
- Combine to the cold dumplings the slices of tomatoes, peppers, zucchini and eggplant pulp lukewarm. Gently stir the ingredients, adjusting salt if necessary.
- Stuffed the eggplant boats with the paste, arrange them on plates, decorated with lemon slices and serve.
