Ingredients
16 Balanzoni
For the vegetable caponata:
100 g eggplant
15 g pine nuts
50 g zucchini
40 g bell bell pepper
50 g celery
20 g raisins
1 white onion
50 g cherry tomatoes
15 g desalted salted capers
40 g Evo oil
30 g tomato paste
For the arugula pesto:
50 g arugula
50 g Evo oil
20 g Parmesan cheese
salt to taste.
black pepper to taste.
Proceedings
Clean and cut the eggplant, zucchini, and peppers into cubes of about 2 cm. Cut the cherry tomatoes in half and finely julienne the onion. In a saucepan fry the onion with extra-virgin olive oil, add the celery cut into rounds, zucchini, peppers, and date tomatoes. Separately fry the eggplant and add it to the mixture along with pine nuts, capers and the previously soaked raisins. Only at the end add the tomato paste and cook on a low flame for an hour. For the arugula pesto, wash the arugula leaves and coarsely chop them. Blend the arugula in the glass of the minipimer together with the extra virgin olive oil poured in a trickle and finally add the Parmesan cheese. Cook the Balanzoni in plenty of salted water for 4 to 5 minutes. In the dish create a spiral with the arugula pesto and add a few dots of caponata on which to place the Balanzoni. Complete the composition with fresh arugula leaves and a few pine nuts.
