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Garganelli with Eggplant and Ricotta Salata A web-exclusive recipe from Italian Cooking and Living|
Recipe from Chef Stefano Terzi
2 medium eggplants
salt
3 garlic cloves, cracked
1 cup extra-virgin olive oil
6 vine-ripened tomatoes, peeled and cubed
1 bunch basil pepper
18 ounces garganelli
6 tablespoons ricotta salata, grated
Cut the eggplant into 1/2-inch cubes. Add the salt and place
the eggplant in a colander. Let it sweat for 1 hour. Sqeeze and blot dry. Sauté
the cracked garlic in 1/2 cup extra-virgin olive oil until golden brown, then
add the eggplant. When the eggplant is soft, drain the oil from the pan. Add
the tomatoes, basil, salt, and pepper and cook over low heat for 10 minutes.
In a 4-quart pot, bring salted water to a boil. Cook the garganelli until "al
dente," and drain. Dress the garganelli with eggplant sauce, grated ricotta
salata, and the remaining. Serve hot. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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