Buckwheat maccheroni with aubergines and tomato sauce
250g Sarchio buckwheat maccheroni
1 jar Sarchio ready sauce with basil
1 Sarchio rice cream
Sarchio pumpkin seeds q.s.
Wash and cut the aubergines into large thin slices and grill them on both sides. Toast the pumpkin seeds in a skillet with a piece of cocoa butter, then remove from heat and place them in a bowl. In the same skillet you used for the seeds heat the sauce for a few minutes. In the meantime, cook the pasta, drain it and add the rice cream. Cover the bottom of the dish with a layer of aubergines and sauce and then put the pasta and rice cream over them. Add a spoon of sauce and a generous handful of pumpkin seeds as a decorative embellishment.