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ITALIAN RECIPE OF THE DAY
For 4-6 servings:
- 350 g lasagne
- 300 g tomato pulp
- 2 medium size aubergines
- 180 g fresh ricotta cheese
- 10 shelled walnuts
- grated Parmesan cheese
- extra-virgin olive oil
- salt
- pepper
Set a saucepan on the heat and pour in a little oil and the sieved tomato pulp, season with salt and a pinch of pepper to prepare a sauce. In the meantime, blanch the walnuts then peel and crush them. Clean, wash and dry the aubergines, slice them and sprinkle with salt, and leave to rest for a couple of hours. Pour off the water, rinse and dry the aubergines ... continue
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