Orecchiette with eggplant and Italian Cacciatora salami
5 Luppoli Bock Chiara.
(for 4 people)
240 g of orecchiette pasta
500 g of the Italian Cacciatora salami d.o.p.
150 cl of Bock Chiara 5 luppoli
Salt to taste
Pepper to taste
300 g of eggplant
Extra virgin olive oil to taste
Chop the Italian Cacciatora salami and fry in its own fat, sprinkle with Bock Chiara 5 luppoli and then add the eggplant previously peeled, diced and fried in extra virgin olive oil. Cook the orecchiette pasta in salted water and drain.
Season the orecchiette with sauce of Italian cacciatora salami and eggplant.