RECIPES
Cold orecchini with vegetable caponata
INGREDIENTS
• 12½ oz (350 g) Delverde orecchini
• 2 carrots, diced
• 5-6 asparagus spears, sliced
• 1 yellow onion, minced
• 2 zucchini, green part only, diced
• 1/2 eggplant, deseeded and diced
• 1 tomato, deseeded and diced
• 1 garlic clove, smashed
• 3 basil leaves
• 3 tbsps extra-virgin olive oil
• hot vegetable broth (or hot water)
• salt and pepper
Heat the olive oil and sauté the onion until golden.
Add the garlic and eggplant, then the asparagus.
Cook for 3 minutes, then add the carrots.
Season with salt and pepper.
Add the zucchini together with a little broth or hot water and the whole basil leaves.
Bring a pot of salted water to a boil and add the orecchini.
As soon as they are al dente drain and cool under cold running water.
Once the vegetables are cooked, remove from the heat and let cool.
Add the tomato to the vegetables (caponata) and stir in the pasta; let rest 20 minutes, then serve.
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