Creamy and delicate pappardelle enclosed in a puff pastry shell. A one-dish meal that will win everyone over.
Wash and dice the eggplants, fry them in hot oil until golden.
Crumble the sausages and cook them in a pan with garlic and oil, deglaze with white wine and add the tomato pulp.
Mix the béchamel with the sausage sauce to obtain a pink sauce.
Cook the pappardelle, season with the sauce, add the eggplants, provola and Parmesan.
Line a baking tray with puff pastry, pour in the seasoned pappardelle and cover with another sheet of puff pastry.
Brush with egg yolk and bake at 180°C for about 40 minutes.
Oven
Baking tray
Pan
Knife
Cutting board
Store in the refrigerator, consume within 2 days
Ideal for a special dinner or a Sunday lunch. Serve hot or warm. Pair with a good bottle of red wine.
Italia
| Energy (kcal) | 170.73 |
| Carbohydrates (g) | 9.93 |
| of which sugars (g) | 2.2 |
| Fat (g) | 10.29 |
| of which saturates (g) | 4.26 |
| Protein (g) | 8.97 |
| Fibre (g) | 0.86 |
| Salt (g) | 0.56 |
