| Index of recipes |
Cannolicchi al funghetto

Pasta with boletus and eggplants

From	Difficulty	Serves	Time
			45'

Ingredients

Cannolicchi (Small pasta tubes): 400 g. (14 oz.)
Egg plants: 200 g. (7 oz.)
Edible boletus: 200 g. (7 oz.)
Garlic: 2 cloves
Extra virgin olive oil: 8 table spoons
Parsley: 1 bunch
Chili pepper
Salt

Preparation

Cut the egg plans into small cubes; salt them and let them loose their water; clean the mushrooms.
Brown one glove of garlic in a pan with 4 spoonfuls of olive oil and add the squeezed egg plants; when they are goldened take them away with a pierced dipper and let them dry on cooking paper.
Slice the mushrooms and cook them in another pan with 2 spoonfuls of olive oil, the other clove of garlic and ½ minced bunch of parsley.
Cook the pasta underdone, drain it and stop boiling with a glass of cold water; put the cannolicchi in a tureen and season them with the egg plants and the mushrooms, 2 spoonfuls of olive oil, a small piece of chili pepper and the minced remainder of the parsley.

This course is better if served at room temperature
Tip: While pasta is cooking, keep warm in a food-warmer either the egg plants or the mushrooms.

| Index of recipes |