With the eggplant, tomatoes of Pachino (products that even today, out of season here in Sicily can find) and basil in pots that I prepared a custom rule to me, replacing the pasta with rice, which I whipped with fresh ricotta and basil, fired after a few minutes in a special mold, I transformed and resting on a slice of eggplant fried in olive oil before, in the end I added a fresh ricotta dumplings and a cloud of ricotta cheese hard.
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