"400 g of pasta (or gravatinha)"
"300 g of eggplant cut into thin slices"
"300 g of zucchini cut into thin slices"
"300 g of carrot cut into thin slices"
"Salt and pepper to taste"
"2 tablespoons of olive oil"
"2 spoons of chopped fresh parsley"
"100 g of anchovy fillets in brine, well chopped"
"1 cup of ricotta cheese, finely grated"
"1/4 cup of defatted ricotta cheese, finely grated"
For dusting
"1/4 cup of chopped fresh parsley"
"1/4 cup of esmigalhada ricotta cheese"
"400 g of pasta (or gravatinha)"
"300 g of eggplant cut into thin slices"
"300 g of zucchini cut into thin slices"
"300 g of carrot cut into thin slices"
"Salt and pepper to taste"
"2 tablespoons of olive oil"
"2 spoons of chopped fresh parsley"
"100 g of anchovy fillets in brine, well chopped"
"1 cup of ricotta cheese, finely grated"
"1/4 cup of defatted ricotta cheese, finely grated"
For dusting
"1/4 cup of chopped fresh parsley"
"1/4 cup of esmigalhada ricotta cheese"
"Bring 4 liters of water to a boil in a large pot with 1 spoon of salt"
"Cook the pasta until it's al dente"
"In a non-stick skillet, heat some olive oil and sauté the sliced vegetables until they're slightly tender"
"Season with salt and pepper"
"Reserve"
"In a bowl, mix together the olive oil, parsley, anchovy fillets, ricotta cheese, and defatted ricotta cheese"
"Mix quickly"
"Drain the excess liquid"
"Assemble the dish in a refrigerator by layering the mixture, sautéed vegetables, and brine mixture"
"Dust with chopped parsley and ricotta cheese and serve immediately"
