John Myers
Contents
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Ingredients
- 10 Pimientos del Piquillo
- 100 g Calamar fresh, cleaned, finely diced
- 120 g Potatoes peeled fresh, simmering floury
- Salt
- 12 g Fine garlic cubes
- 85 g Freshly grated Parmesan
- 1 Egg yolk
- 25 g Finely chopped leaf parsley
- 310 g Eggplant fresh, cleaned, finely diced
- 80 g Fresh spring onions, finely diced
- Black pepper from the mill
- 1 tsp Fresh oregano leaves
- 0,5 tsp Fresh thyme leaves
- 35 g Basil leaves
- 3 tbsp Panko flour
- 1 tsp Lemon zest
- Extra virgin olive oil
- 50 ml Cream
- 80 ml Vegetable broth
- 120 g Short macaroni
- 10 Pickled, pitted, black or green olives
- 60 g Date tomatoes, cleaned and quartered
Instructions
- Product description: Pimientos del Piquillo see recipe 443365 / filled-span-paprika with .........., this recipe is also suitable as a tapa, but without the macaroni
- Boil the potatoes in salted water, drain and squeeze them through a potato press. In the meantime, heat three tablespoons of olive oil. 150 g aubergines, spring onions, 5 g garlic, thyme, oregano and 5 g basil in it. Stew in a bowl admit.
- Mix the cooled potato mixture with 15 grams of parsley, 40 grams of Parmesan, egg yolk and 5 tablespoons of olive oil. Season with salt and pepper. Take aside a tablespoon of potato mixture for the basil sauce to bind. Add the rest of the mixture to the vegetable / calamari filling. Season to taste. Pat the pimientos dry and fill with the mixture. Line an oven-safe dish with baking paper and the filled pods put in.
- Mix the panko with the remaining parsley, 5 g Parmesan, lemon zest and two tablespoons of olive oil, sprinkle over the pimientos and drizzle with olive oil. Bake in a preheated oven at 200 degrees for 10 minutes.
- For the sauce, heat 60 ml of olive oil. Sauté 60 g of eggplant and 5 g of garlic in it. Add the cream and the rest of the Parmesan. Let simmer for about 2 minutes Puree. Taste. 2-3 tablespoons. Take aside for the pasta.
- Cook the pasta according to the instructions on the package until al dente, heat 2 tablespoons of olive oil, fry the rest of the aubergine cubes in it, add tomato quarters and 2 g of garlic. Stir in the basil sauce. Swirl the drained pasta in it. If necessary, heat the basil sauce and place on a plate. Place the pimientos on top and put on the pasta.
Nutrition
Serving: 100gCalories: 228kcalCarbohydrates: 12.5gProtein: 11gFat: 14.8g
