WINNING RECIPE 2018.
Recipe from the PIAZZETTA COLONNE restaurant in Brindisi. Owner: Dora
Chef: Vito Morleo
Served by: Leonardo Acquaviva
For 6 people.
Create a cream with the cheeses by adding a little pepper (if it is too liquid, add one egg). Fill the pasta shells ,previously boiled in salted water, with the cream obtained. Blend the eggplant sauce and place it in the center of the plate. Make the other sauces with the Menu specialties and arrange them on the plate. Briefly heat the shells in the oven and garnish with basil leaves, and serve.