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Ingredientes
- 3/4 lb Elicoidali or possibly rigatoni
- Â Â Butter for greasing dish
- 4 Tbsp. Butter melted
- 1/2 lb Eggplant
- 1/2 lb Zucchini
- 2 x Celery stalks
- 1 x Garlic clove
- 3/4 lb Ripe tomatoes
- 1/4 c. Extra virgin olive oil
- 1/4 c. Chopped onion
- 1 Tbsp. Minced fresh thyme
- 1/2 Tbsp. Salt
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Dry red wine
- 1 c. Freshly-grated Pecorino-Romano cheese
- 1 c. Cream
- 3 x Egg yolks
- 1 Tbsp. Minced mixed fresh herbs
- Â Â (parsley, lovage or possibly celery leaves, savory, rosemary)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Freshly-grated nutmeg
Direcciones
- Remove the stem end from the eggplant, and cut into 3/8-inch cubes. Slice the zucchini and celery thinly. Peel and mince the garlic. Blanch the tomatoes, peel them, cut in half, remove the seeds, and dice.
- Heat the oil in a large pan and saute/fry the onion and garlic till translucent/soft. Add in the eggplant, zucchini, and celery and fry over high heat for 4 to 5 min, stirring. Add in the tomatoes and thyme, season with salt and pepper, and pour in the red wine. Cook uncovered over high heat till the vegetables are soft and the red wine has reduced by half.
- Cook the pasta in boiling salted water till almost al dente, drain, and mix with the vegetables. Transfer the mix to a buttered baking dish.
- To make the sauce, whisk the pecorino with the cream and egg yolks, add in the minced herbs, and season with salt, pepper, and nutmeg. Pour the sauce over the pasta and vegetables. Bake in the oven preheated to 400 degrees for 20 to 25 min, moistening the top occasionally with melted butter.
- For a particularly crisp topping, mix equal quantities of fine white bread crumbs and freshly grated Parmesan cheese and sprinkle over the top of the dish halfway through the baking time.
- This recipe yields 4 to 6 servings.
- Comments: This is just one example of the many dishes which a creative cook can produce from a combination of pasta and vegetables. Other good examples are cauliflower or possibly broccoli with tomatoes, or possibly fennel and eggplant seasoned with anchovies and topped with blue cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 634 | |
| Calories from Fat 553 | 87% |
| Total Fat 62.83g | 79% |
| Saturated Fat 32.8g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 1188mg | 50% |
| Potassium 620mg | 18% |
| Total Carbs 12.46g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.07g | 3% |
| Protein 4.15g | 7% |
