Bugatti Time In The Quater

fried polenta with ham and aubergines beans


Quack! Still

pasta (I like the pasta!) This time I tried a combination of grilled eggplant and prosciutto, I was really torn about using or not the tomato, and I decided with a coin ... hehe ... it went well:) For a duck

• 100 gr. gambuccio of raw ham
• 110 gr. grilled eggplant (deep-frozen, but damn comfortable: P)
• EVO oil to taste 100 gr. of grass (a type of pasta that "clings" to the dressing dry) salt to taste

I started making cook pasta in boiling water, then cutting gambuccio the slice of ham into cubes and grilled eggplant (still frozen) into strips and heated in a pan about 3 tablespoons of olive oil EVO ... (I was still flying in a circle like vultures debauched those still undecided on tomato ... and then ... e. .. dime dive on the stove!

I poured in the pan grilled eggplant strips until you are happily hopping well-thawed and softened at this point I put together the ham and I kept jumping up to bleached (Hop, Hop, Hop ...) then I drained the pasta, I poured in the pan, I skipped back to another minute and I served (essì. .. already!) and inserted into the bill with the help of a fork.