“Iam a lioness, even astrologically speaking, and I must always find a solution, because I never give up. ” Iolanda is a beautiful woman, cheerful and generous. Meeting her means observing the true essence of smile and kindness. You are captivated by its class enriched by simplicity and a strong sense of welcome. Graduated in law, her true passion has always been that of creativity, which she expresses above all when she dedicates herself to her beloved cuisine by preparing unforgettable dishes for her family and friends, not only excellent but seasoned with the ingredients of dedication and of love. She manages the family real estate company but we often meet her alongside her husband Alberto Borzì, owner of one of the most famous travel agencies in Palermo “Borzì Viaggi”, which organizes unforgettable dreams and highly professional travel. His eyes shine when he speaks of his two children: Annamaria and Alessandro. Today Iolanda gives us a recipe very tasty and elegant, with a mixed taste between tradition and creativity, colorful and precious as it is.

CHEF

Iolanda Meola

KITCHEN

Palermitana

DIFFICULTY

Average

DATA FOR PREPARATION

20 min
Prep

20 min
Cooking

40 min
Total

4 People
Doses

Recipe

INGREDIENTS
  • Penne rigate 250 gr

  • Lentils160 gr (possibly from Ustica)

  • Shelled prawns 300 gr

  • Large auberginen.1

  • Carrotn.1

  • Shallot onion n.1

  • Garlicn.1 clove

  • Celeryn.1 stalk

  • Ripe tomato n.4

  • Evo oil, salt q.b.

  • Spices: rosemary, bay leaf, sage, thyme, basil, mint

PREPARATION
  • Fry the garlic and immediately after the onion, carrot, celery and tomatoes. Finally, add water, lentils and salt (or, if you prefer, a nut)
  • Halfway through cooking, add all the spices except the mint.

  • At the end of cooking, pass everything with the vegetable mill after removing only the bay leaf, to obtain a cream.

  • Cut the aubergine into chunks, dip them in salted water for at least 30 minutes, drain and fry them.

  • Bring the water to a boil, lower the pens and at the end of cooking, drain them al dente and keep a little cooking water.

  • Mix the pasta with the lentil cream and the prawns in a large pan and add some cooking water. Everything must be fluid and creamy.

  • the pasta must be sautéed for 2 minutes with the raw prawns which will cook with heat. Add the abundant mint, a drizzle of oil and the aubergines.

  • Serve.

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