Plumas integrales con crema de berenjena - Pastas Gallo : Pastas Gallo

Ingredientes

Para la salsa:

Sal

Pimienta

Aceite de oliva

2 cdas de tahini

40 ml de zumo de limón

Comino

Pimentón picante

1 berenjena

Agua de cocción

Para la pasta y acompañamientos:

1 diente de ajo

1 berenjena

aceite de oliva

sal

Miel

320g de Plumas Rayadas Integrales GALLO

Lascas de parmesano

Perejil

Preparación

Paso 1

Para la salsa: Partir por la mitad la berenjena, colocar sobre papel de aluminio, salpimentar y rociar con aceite de oliva. Envolver y hornear durante 50 minutos a 190 ºC.

Paso 2

Mientras se hornea la berenjena de la salsa: laminar el ajo, cortar la otra berenjena en dados y sofreír en una sartén con aceite hasta dorar. En ese momento, sazonar, añadir miel al gusto y reducir.

Paso 3

Hervir también las plumas integrales en agua con sal durante el tiempo indicado en el envase.

Paso 4

Una vez horneada la primera berenjena , separar la carne de la piel con ayuda de dos tenedores y retirarla.

Paso 5

Batir la carne junto al resto de ingredientes de la salsa y un poco de agua de cocción de la pasta.

Paso 6

Mezclar todo, añadir más agua de cocción si hiciera falta mejorar la textura final y servir acompañado de lascas de parmesano y perejil picado por encima. ¡Y listo para disfrutar!

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