{"id":8101,"date":"2025-08-28T10:26:34","date_gmt":"2025-08-28T10:26:34","guid":{"rendered":"https:\/\/ecceukch.eu\/fusilli-with-ricotta-eggplant-zucchini-mint-and-extra-virgin-olive-oil\/"},"modified":"2025-09-26T13:43:00","modified_gmt":"2025-09-26T13:43:00","slug":"fusilli-with-ricotta-eggplant-zucchini-mint-and-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/ecceukch.eu\/en\/fusilli-with-ricotta-eggplant-zucchini-mint-and-extra-virgin-olive-oil\/","title":{"rendered":"Fusilli with ricotta, eggplant, zucchini, mint, and Extra Virgin Olive Oil"},"content":{"rendered":"
<\/div><\/div><\/span>

Ingredients<\/h4><\/span>
<\/div><\/div><\/div>
  • <\/i><\/span>
    Semolina 200g<\/div><\/li>
  • <\/i><\/span>
    Lukewarm water approx. 100g<\/div><\/li>
  • <\/i><\/span>
    Eggplant 150g<\/div><\/li>
  • <\/i><\/span>
    Zucchini 100g<\/div><\/li>
  • <\/i><\/span>
    Cherry tomatoes 80g<\/div><\/li>
  • <\/i><\/span>
    Salted ricotta 60g<\/div><\/li>
  • <\/i><\/span>
    Extra-virgin olive oil 50 g<\/div><\/li>
  • <\/i><\/span>
    Fresh mint 5g<\/div><\/li>
  • <\/i><\/span>
    Garlic 5 g<\/div><\/li>
  • <\/i><\/span>
    Salt as needed<\/div><\/li>
  • <\/i><\/span>
    Pepper to taste<\/div><\/li>
  • <\/i><\/span>
    Extra Virgin Olive Oil (for frying) as needed<\/div><\/li><\/ul><\/div><\/div>
    <\/div><\/div><\/span>

    Preparation<\/h4><\/span>
    <\/div><\/div><\/div>

    Knead the semolina with water until you get a smooth and compact dough. Shape the fusilli by rolling small cylinders of dough on a skewer and let them dry. <\/p>\n

    Cut the eggplant into small cubes and fry them in plenty of hot Extra Virgin Olive Oil, then drain on paper towels. Cut the zucchini into brunoise. <\/p>\n

    In a pan, saut\u00e9 the garlic in Extra Virgin Olive Oil, add halved cherry tomatoes and let them soften slightly. Add the zucchini and cook for a few minutes, then add the fried eggplant and let the flavors combine. <\/p>\n

    Cook the fusilli in plenty of salted water, drain and toss them in the sauce. Add the grated salted ricotta and mix well. <\/p>\n

    Plate the fusilli, garnish with crispy zucchini, some shavings of salted ricotta, and fresh mint leaves.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":7695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-8101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts\/8101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/comments?post=8101"}],"version-history":[{"count":10,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts\/8101\/revisions"}],"predecessor-version":[{"id":8126,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts\/8101\/revisions\/8126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/media\/7695"}],"wp:attachment":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/media?parent=8101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/categories?post=8101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/tags?post=8101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}