Agnolotti Radicchio e Speck con Tagliatelle di Melanzane (Stuffed pasta with eggplant noodles)


I have kind of started a ritual whenever I visit Italy. I end up bringing back a lot of groceries 😀
This time wasn’t that different, where I ended up getting more pasta and wine 🙂
But like always, I bring something new.
So here’s the new experiment …
  • A medium eggplant
  • 5-6 cherry tomatoes
  • 2-3 cloves of garlic
  • 6-7 basil leaves
  • Half spoon of red chilly flakes
  • Salt, parmesan and mixed Italian herbs to taste
  • 4-5 spoons of olive oil

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  • To make the eggplant noodles, cut thin vertical steaks of eggplant and then vertically cut these steaks into noodles
  • Saute these noodles in some olive oil, chilly flakes and Italian herbs
  • Keep them aside
  • Boil the Agnolotti in boiling water for 2-3 min and keep it aside
  • Saute chopped garlic and cherry tomatoes in some olive oil for 2-3 min
  • Add choppy basil and Agnolotti and gently mix
  • Arrange the eggplant noodles and Agnolotti on a plat and garnish with some parmesan


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