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This recipe was uploaded by madamada
I thorn thee peppers and let them almost stick on a lively fire with some salt, then the diced eggplant (2 were toomuch) and let it go on low fire. At this point before the cubed ciliegini the glug of a good whisky around the pan letting it evaporate with the fire al massimo.
My rigatoni in salted water took 12 mins to be al dente and I had time for cutting the ciliegini in very tiny bits and also for getting some thyme from a pot on the terrazza.
Grated parmesan was added on each plate at table.