Fusilli with Sicilian Vegetable Caponata and Fresh Basil Sugo - Chef Luca Ciano
Cook this delicious recipe with Luca's Fresh Basil Sugo
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Ingredients
- 400 g LC Fusilli
- 1 LC Fresh Basil sugo
- 1 tsp Dry Chili
- 1 Garlic clove - Crushed
- ½ Eggplant - Diced 1cm
- 2 Celery Sticks - Diced 1 cm
- ½ Red Capsicum - Diced 1 cm
- ½ Red Onion - Diced 1 cm
- ⅓ cup Cup Sultanas
- 10 Basil Leaves - Torn
- 100 g Fresh Ricotta
- 50 g Grated Salted Ricotta
- Extra Virgin Olive Oil
- Sea and Pepper
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