What Does D Mean In Ugg Sizing

TORTELLI cream tart with raspberry eggplant




Ingredients for 4 servings: 600 g eggplant
, 400 g pasta filled with ricotta cheese, 1 red onion, 1, 1 handful of pine nuts, 1 bunch of chives, 1 tablespoon of broth vegetable, extra virgin olive oil, salt and pepper.
Preparation: Wash and
diced eggplant, and slice very clean thin onion.
In a saucepan, pour 3 tablespoons extra virgin olive oil, when it is hot add the eggplant and onion, salt and cook for about ten minutes.
At this point we must add the hot vegetable stock, with salt and pepper, cook over low heat for half an hour.
Add the pine nuts and mix all together.
Boil tortellini in salted water, drain and versch on a bit 'hot cream of eggplant.
Garnish with strips of eggplant skin that you have previously made with a potato peeler and chives.