Spaghetti
Spaghetti en robe blanche, bolognaise d'aubergines, basilic et parmesan
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400g of Panzani Spaghetti
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2 aubergines
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1 bunch of fresh basil
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200g grated Parmesan
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1 litre of milk
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60g of butter
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80g of flour
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Nutmeg
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1. Dice the aubergines into small, regular cubes and brown them in the olive oil, which should be very hot. I recommend you do this in increments, adding only a few aubergine bits at a time.
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2. Salt, pepper, and remove.
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3. Make a bechamel sauce using the milk, flour, nutmeg, and butter. Add 100 grams of grated parmesan to the bechamel sauce, as well as a little salt and pepper.
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4. Mix the aubergines in with the sauce, chop the basil and add it in.
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5. Cook the Spaghetti in salted boiling water, remove when al dente and mix in with the sauce.
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6. Set it out on a plate, and sprinkle with the remaining parmesan cheese. Buon appetito!
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You can mix a little tomato sauce in with the bechamel, which will make the sauce pink...
A very delicious and aesthetically pleasing touch of colour!
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