Visual recipes

Fusilli with aubergine (eggplant) and sausage

A very simple recipe to prepare.

Here we used fresh fusilli that you can easily find on the supermarket chiller. We usually freeze them because we
have three grandchildren and lots of friends that unannounced pop up for dinner.

It's not really like our home made fusilli, still, it's fine.

And the grilled slices of aubergine too aren't fresh but frozen.
The mozzarella (in this case – fior di latte – a mozzarella-like cheese produced with cow milk rather than with the
buffalo milk), instead is daily fresh.

If you can't manage to find it, the package mozzarella will serve the purpose.

Dry white wine, the ubiquitous cherry tomatoes, olive oil, garlic and parsley.

Preparation time: about 15-20 minutes.

  • Our ingredients
  • We use a not tinned polenta pot to cook pasta
  • a drizzle of olive oil – but not too much, remember that there's the sausage too – to be flavoured with the garlic.
  • Be careful not to brown garlic, it just has to become softer!
  • Let's add the crumbled sausage.
  • Cook over very low heat! Cooking with copper doesn't need very high heat.
  • When the meat is completely brown...
  • pour a little high-quality dry white wine...
  • and simmer until evaporated.
  • Add the aubergine slices
  • and simmer for another 2/3 minutes
  • Cut the cherry tomatoes in four wedges
  • Two more minutes
  • In the meanwhile we add fusilli to the boiling water.
  • It should cook 7/8 minutes depending on the quantity.
  • Stir it often because it tends to rise to the surface.
  • Add the fusilli to the sauce.
  • Carefully mix the ingredients with the fire off
  • Wait a minute before adding the mozzarella to prevent it from stringing
  • Ready!
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