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Cut the aubergine into cubes, bring plenty of water to the boil, salt it and add 150 g of diced aubergine in the boiling water.
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Cooking tools:
- Blender
- Spider strainer
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Skillet
- Colander
- Stove
Ingredients
- Elicoidali Divella, 400 g
- Divella diced tomatoes, 400 g
- aubergine, 300 g
- "pecorino romano", 150 g
- clove of garlic, 1
- basil, to taste
- EVO oil, to taste
- salt
- pepper
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