Ingredients

  • For the infused oil:
  • 100ml extra virgin olive oil
  • 20 mint leaves
  • 1 small piece of fresh chili
  • 2 garlic cloves
  • 10 sundried tomatoes
  • For the tomato fondue:
  • 250ml whole milk
  • 250ml double cream
  • 20g potato starch
  • 230g matured Pecorino
  • 2 cups of fresh tomato pulp
  • 400g pasta
  • For the aubergine puree:
  • Mint
  • 100ml extra virgin olive oil
  • Pinch of salt
  • Basil
  • 1 aubergine

Method

  1. 1 For the infused oil, put all the ingredients in a small saucepan. Bring to 70° and leave to cool and infuse. Blend slightly, strain and sieve.
  2. 2 For the tomato fondue, mix the double cream, milk and potato starch in a pan and bring to 100°.
  3. 3 Leave for 5 minutes to dissolve the starch then add cheese and blitz quickly until smooth and velvety. Scoop out pulp from fresh tomatoes and gradually add to fondue mixture.
  4. 4 Fry the aubergine in the infused oil. Season with salt, remove herbs and blend well.
  5. 5 Put the pasta in boiling water until cooked through, then mix in the aubergine puree.
  6. 6 Serve with tomato fondue and garnish.

Nutritional Details

Each serving provides
  • Energy 4191kj 1001kcal 50%
  • Fat 58.7g 84%
  • Saturates 34.2g 171%
  • Sugars 10.8g 12%
  • Salt 1.2g 20%

% of the Reference Intakes

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