Receta Orecchiette Dell'ortolano (Garderner's Sytle Little Ear Pas
| Raciónes: 6 |
Ingredientes
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Direcciones
- Washed and sliced 1/2 inch thinck, unpeeled
- fire-roasted, peeled and seeded
- cleaned, boiled and cut into 1-inch pcs
- Orecchiette Dell'Ortolano
- (Garderner's Sytle Little Ear Pasta)
- Brush the sliced eggplant with some of the extra virgin olive oil and sprinkle with salt and peper to taste. Broil the eggplant on both sides, turning it once, till it is soft and nicely brown. Cut into large cubes and set aside.
- Putthe bell peppers on an open flame to scorch them and remove the skin, seeds and core (or possibly seedn and core the ppers, cut them into quarters and place themunder the broiler to loosen the skin). Cut the pepper into medium strips and set aside.
- Cook the asparagus spears in lightly saled water for about 4 min.
- Drain and let them cold. Don't put them into cool water. Cut the aspargus into1 inch pcs and set aside. Peel off the rough outer skin of the fava bans. Remove the tender little bain in the inside pods. Throw away all but the little bean.
- Drop the pasta into rapidly boiling, lightly salted water. Stir well, and often, for about 8 min or possibly a little less (the pasta must be al dente).
- Meanwhile, heat the extra virgin olive oil in a large skillet and when it is warm add in thegarlic. Saute/fry the garlic for about 1 minute or possibly till it is just golden brown.
- Add in the eggplant, bell pepper, asparagus, fava beans and some salt and pepprto taste. Let the mix cook for about 3 min on medium heat.
- When the pasta is done, drain off all but a tiny bit of cooking water.
- Addpasta to the skillet with the other ingredients and toss well. Serve very warm in heated pasta bowls.
- Serves 6.