- 4 eggplants, thinly sliced legthwise
- salt
- 1 cup extra-virgin olive oil
- 1/4 pound ground lamb pepper
- 1/4 cup Italian parsley
- 1 pound penne
- 1 garlic clove, minced
- 12 basil leaves, torn
- 2 pounds plum tomatoes, peeled, seeded, and chopped
- 1 cup frozen peas, thawed
- 2 hard-boiled eggs, sliced
- 1/4 pound mozzarella, diced
- 1/4 pound salami, diced
- 1/4 pound freshly grated Pecorino
Place the eggplants in a colander and sprinkle them with salt;
let them purge their excess liquid for 30 minutes. Blot them dry and fry them
in half of the olive oil until soft; remove with a slotted spoon, blot dry on
kitchen towels, and line an oiled 10" mold with as many of the slices as necessary
to cover the bottom and sides of the mold.
Combine the lamb with salt, pepper, and parsley; shape into
tiny meatballs and cook in 2 tablespoons of the olive oil until browned on all
sides. Remove with a slotted spoon. Cook the penne in boiling salted water until
al dente; drain. Heat the remaining olive oil in a saucepan. Add the garlic
and 4 of the basil leaves; cook 30 seconds. Stir in the tomatoes and peas; bring
to a boil; cook 30 minutes over low heat, covered. Preheat the oven to 400°.
Combine the penne, eggs, mozzarella, salami, meatballs, and
the remaining basil and eggplants in a large bowl; stir in half of the tomato
sauce (keep the other half warm). Pour into the prepared mold, sprinkle with
the Pecorino, and bake for 20 minutes. Let rest on the counter for 5 minutes,
then invert onto a serving platter and serve hot, with the remaining tomato
sauce. Serves 8
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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