Fermented
with basil-almond salsaCalorieën
:
652 kcalEiwit
:
27.6g eiwitDifficulty
:
MakkelijkAllergenen:
- Gluten
- Tarwe
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Kan sporen van allergenen bevatten
- Ei
- Mosterd
- Soja
- Noten
- Sesamzaad
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
90 gram
Rigatoni
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
½ stuk(s)
Knoflookteen
1 stuk(s)
Aubergine
½ pak(ken)
Tomatenblokjes met basilicum
1.5 tl
Gerookt paprikapoeder
½ zakje(s)
BBQ-rub
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
½ bol(len)
Burrata
(Bevat: Melk (inclusief lactose))
Instructies
1
- Make holes with a fork in the eggplants.
- Heat a drizzle of olive oil in a grilling pan or frying pan over medium-high heat and grill the eggplant for 30 - 40 minutes, or until fully charred and soft. Turn regularely.
2
- When the eggplants have 15 minutes left, boil plenty of water in a pot or saucepan and cook the rigatoni for 13 - 15 minutes.
- Reserve some of the pasta water, then drain and set aside.
3
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic 1 - 2 minutes.
- Add the chopped tomatoes, the smoked paprika and half of the BBQ spice rib. Season with salt and pepper.
- Lower the heat and simmer for 10 minutes.
4
- Cut open the eggplant lengthwise (careful, steam will come out).
- With a fork, scrape out the flesh and discard the skin. Chop the flesh into smaller chunks.
- Add the flesh to the tomato sauce and stir through.
- Add the rigatoni and a splash of cooking liquid as preferred.
5
- Chop the almonds. Chop the fresh basil.
- Melt a knob of butter in a saucepan over medium heat. Add the almonds and the rest of the BBQ spice rub and fry for 1 - 2 minutes. Season with salt and pepper.
- Remove from the heat and stir in the basil.
6
- Cut the burrata in half.
- Serve the rigatoni in deep plates.
- Top with the burrata.
- Drizzle on the buttered BBQ rub almonds.
