In the coming days will be dominated by a lot of work ... unusual, so this morning I was given a generous treatment of sleep. When, around one o'clock I woke up with a cosmic void in my stomach I decided to make something special. I expected to cook the farro, tomatoes and aubergines, it took me 20 minutes to take the picture, and when I finally set the table on the balcony started the attacks of my cat ... why should I be interested in my salad? I do not know, I only know that I slipped between the persuasive ankles, jumped on my legs trying to put his paws in the pot, and that when they finally won a grain of barley seemed to me the happiest cat in the world .... Ingredients for two people (or a hungry person + his cat):
an eggplant-brown tomatoes
-5 Piccadilly
spelled
-100g-125g of mozzarella
evo-oil-oregano-basil
Green-pepper-salt
Cook in boiling water for 35 min spelled and wash the eggplant, proceeds from the not too thin round slices, arrange on a baking sheet covered with parchment paper. Wash tomatoes, slice the length and place them next to the eggplant, season both with oil, salt, green pepper and oregano and bake for 20 minutes at 240 degrees. Compose the salad ingredients and add alternating leaves of fresh basil and extra virgin olive oil.
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