WHOLEWHEAT FUSILLI WITH EGGPLANT, WITH GOAT CHEESE AND PUMPKIN SEED OIL

INGREDIENTS

• 360 g Fusilli wholewheat
• 40 g Extra virgin olive oil
• 100 g Leeks
• 200 g Zucchini
• 100 g Goat cheese
• 100 g White cream
• 12 Courgette flowers
• 2 g Salt

PREPARATION

1. 1.For the pumpkin seed oil powder: Mix the egg whites with the malt dextrin for a few seconds before pouring the mixture into a baking tray lined with parchment paper.
2. 2.Bake in the oven at 160° for 2 hours, until dry and crunchy.
3. 3.Brush the surface with pumpkin seed oil and pulverize.
4. 4.For the zucchini: Heat a pan and sauté the leek with oil over medium heat until tender.
5. 5.Add the cream to the leek, bring to a boil and add the courgettes and courgette flowers, keeping a couple aside for the garnish.
6. 6.Cook for 2 minutes over medium heat, adding a little water if necessary. Adjust the flavour with the Fior de sal and set aside.
7. 7.Cook the fusilli in boiling, lightly salted water for 10 minutes (normally, consider 7g of salt per liter of water).
8. 8.Boil the Fusilli for 10 minutes. When the pasta is al dente, drain it and add the sauce, the shelled goat cheese with a fork and a drop of cooking water, to better mix the melted cheese and have a more homogeneous sauce.
9. 9.Serve the pasta on individual plates, garnish the plate with the zucchini flowers cut into julienne strips and a pinch of powdered pumpkin seed oil.