Ingredients
-1 small aubergine
-vinegar, extra virgin olive oil
-coarse salt, 20 g of basil leaves, oregano
-20 g of walnut kernels, 10 g of shelled pinoli
-1 clove of garlic, 1 chilli pepper
-10 g of pecorino cheese, 10 g of Parmigiano Reggiano
-160 g of pasta

Preparation

-Wash the aubergines and cut them into slices of about 1 cm. Leave them to soak in water and vinegar for five minutes. -Drain them, sprinkle them with coarse salt and put them in a colander for about 10 minutes in an upright position, in order to favor the flow of their fluid. Pad them to remove the salt.
-Heat up the cast iron griddle, grease it with a bit of oil and dry it with kitchen paper.
-Cook the aubergines on both sides for about 10 minutes, until they are well-cooked.
-Put them in a plate and cover them.
-Wash the basil leaves and put them in the mixer with a good pinch of oregano, the walnuts, the peeled garlic, the pepper, grated pecorino and Parmigiano, a pinch of coarse salt and 2 spoons of oil. Blend in the mixer repeatedly not to overheat the pesto until a smooth cream forms. Cover it.
-Boil pasta in abundant salted water, drain it and put it in the bowl with the pesto, leaving aside a couple of spoons, and mix.
-Put in the plates a couple of aubergine slices, sprinkle them with pesto and a bit of oil, add pasta, some more oil, decorate with the sliced pepper and some basil leaves and serve immediately.

Barbara Farinelli – www.lospicchiodaglio.it