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Spaghetti carrettiera à la Loy with burrata, eggplant and roasted almond crumbs Recipe

Spaghetti carrettiera à la Loy with burrata, eggplant and roasted almond crumbs Recipe

  • Not satisfied? Money back guarantee!
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Spaghetti carrettiera à la Loy with burrata, eggplant and roasted almond crumbs Recipe

Ingredients (for 4 persons):

3 cloves of garlic, 1 shallot, 1 fresh chili pepper, 500 g red ripe tomatoes, 1 tsp chili powder/flakes, 1 tbsp Mamma Mia, pinch of sugar (if tomatoes are very sour), pinch of salt, 1 large eggplant, 500 g spaghetti or zucchini, 20 basil leaves, 2 balls of burrata, handful of almond crumb, some olive oil for baking

Preparation method:

Bring a pan of water to the boil for the pasta. Finely chop the garlic and shallot and chili pepper (remove the seeds if you want it less spicy) and heat them in a pan with the olive oil. Add the diced tomatoes. Add the chili powder and Mamma Mia as well. Cook for about 15 minutes. Add a pinch of salt. Also add a little sugar when the tomatoes are slightly sour. The sauce is now ready. For a finer sauce, you can blend it in a food processor. Cut the aubergine into slices, drizzle with olive oil and grill them gently in a grill pan, season with salt and pepper. Cook the fresh pasta according to packaging. Mix the pasta and the sauce. Serve immediately with fresh basil leaves (to garnish) and the coarsely chopped burrata (cubes). Add the grilled eggplant and garnish with roasted almond crumbs. The recipe for the almond crumb can be found below.

Roasted almond crumb


1 handful of panko, 2 cloves of garlic, ½ bunch of fresh flat-leaf parsley, 2 handfuls of white almonds, 2 handfuls of grated Parmesan cheese, olive oil, pepper and salt

Preparation method:

Put 1 handful of almonds and 1 handful of grated Parmesan cheese together with the garlic and parsley in a chopper or food processor. Pulse until you get a fine crumb (not too fine). Add a little bit of olive oil and salt and pepper to taste and grind briefly. Heat a baking pan with some olive oil on medium heat and roast the other handful of almonds in it until it is nice golden brown. Take the almonds out of the pan and set aside. In the same pan you fry the crumb together with the panko, which you fry lightly golden brown.

When the crumb has cooled, add the roasted almonds. Use this over your pasta and enjoy!

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