Mezze Penne and Cotechino

Photo: sunflowers8

Ingredients

What you need (for two)

150 grams of mezze penne

1 Cotechino cooked

1 small eggplant

20 grams pine nuts

1 clove garlic

salt and freshly ground pepper

Oil Evo

Preparation

Immerse in a pot full of warm water of the sealed envelope Cotechino bring to a boil.

Cook on low heat for about 20 minutes.

Remove it being careful not to burn yourself, remove the preserving liquid and taken Cotechino half and cut into cubes 1 cm thick and you need to take part.

Toast in a pan in the pine nuts over low heat, remove them from pan and set aside.

Wash and cut eggplant into cubes 1 cm thick.

In a large skillet Heat over low heat 4 tablespoons oil with garlic in my shirt.

Add the diced eggplant, remove the garlic and salt to taste, cover with lid and cook 8-10 minutes or until it is cooked.

Boil until al dente in plenty of boiling salted water half-feathers, drain and season without dripping too much into the pan with the eggplant cubes to which you add the diced Cotechino and pine nuts.

Saute for one minute over medium heat and serve grinding black pepper to taste.