EGGPLANT, PASTA AND RICOTTA SALATA
Steps:
- In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle. Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water. Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.
- In a large skillet over medium heat add the olive oil and cook the finely chopped onion until they become translucent.
- Add the eggplant to the onion and cook for a couple of minutes. Add the tomato and some water (1/4 cup) to continue the cooking process. Season lightly with salt, very little.
- Meanwhile, cook the pasta according to packaging instruction and drain 2 minutes prior to being al dente. Reserve cooking water.
- Add the pasta to the eggplant tomato sauce and coat well with the sauce Add some of the cooking water if too dry.
- Serve the pasta into a bowl and sprinkle a generous amount of ricotta salata over it.
Nutrition Facts : Calories 651 kcal, Carbohydrate 127 g, Protein 25 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 52 mg, Fiber 23 g, Sugar 28 g, ServingSize 1 serving
EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA
I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.
Provided by Florence Fabricant
Categories brunch, dinner, casseroles, main course
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
- Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
- Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
- Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 3 grams
EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL
This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little - or even recklessly. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
- In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
- While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
- Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
- Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
- Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.
PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL
Categories Cheese Herb Pasta Vegetable Appetizer Quick & Easy Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
- While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
- Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
- Stir in vinegar and roasted eggplant.
- In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.
PASTA WITH CARROT SAUCE AND RICOTTA SALATA
Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
- Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
- Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.
Nutrition Facts : Calories 478, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 583 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Sugar 7 grams, Protein 14 grams
PASTA WITH ROASTED EGGPLANT SAUCE AND RICOTTA SALATA
I love this dish, Pasta alla Norma. Traditionally, it is made with 1 whole cup of EVOO and lots of chopped baby eggplant. It's good, but if you don't find just the right eggplant to use, the dish can be greasy and bitter. The recipe below is a take-off on Norma that includes all the same elements, but it is never bitter and uses much less oil (making Norma's figure a little better!).
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425°F. Place a large pot of water on to boil.
- Place the eggplant on a cookie sheet. Pour about 1/2 cup EVOO into a dish. Brush the eggplant lightly with the EVOO. Season the eggplant with salt and pepper. Add the garlic to the cookie sheet and dab it with EVOO as well. Roast for 20 minutes or until both the garlic and the eggplant are tender.
- When the water comes to a boil, salt it liberally and add the pasta. Cook the pasta al dente, with a bite to it.
- Preheat a large skillet over medium heat. Add the remaining 2 tablespoons of EVOO and the onions and cook for 5 minutes. Place the cooked eggplant and the garlic in a food processor and process it into a smooth paste. Add the eggplant paste to the cooked onions then stir in the crushed tomatoes. Season the sauce with salt and pepper. Toss with the drained hot pasta and the shredded or torn basil. Top the pasta with lots of crumbled ricotta salata.
More about "pasta with roasted eggplant sauce and ricotta salata food"
PASTA ALLA NORMA RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
ROASTED EGGPLANT PASTA (6 INGREDIENTS) – A SIMPLE PALATE
From asimplepalate.com
SICILIAN-STYLE PASTA WITH EGGPLANT, TOMATOES, AND RICOTTA …
From seriouseats.com
PASTA WITH EGGPLANT AND RICOTTA - ITALIAN FOOD BOSS
From italianfoodboss.com
EASY PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA)
From themediterraneandish.com
SICILY’S FAMOUS SPAGHETTI WITH EGGPLANT AND RICOTTA …
From cookstr.com
PASTA WITH EGGPLANT, TOMATO, AND RICOTTA SALATA – ERECIPE
From erecipe.com
SICILIAN-STYLE TRENNETTE WITH EGGPLANT, OLIVES, AND …
From cookstr.com
ZITI WITH ROASTED EGGPLANT AND RICOTTA CHEESE - THE LITTLE FERRARO …
From littleferrarokitchen.com
BAKED ZITI WITH ROASTED EGGPLANT AND RICOTTA - A FAMILY FEAST®
From afamilyfeast.com
PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA) | KITCHN
From thekitchn.com
PASTA ALLA NORMA (PASTA WITH TOMATOES, EGGPLANT, AND RICOTTA …
From ciafoodies.com
PASTA ALLA NORMA (EGGPLANT PASTA) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
SPAGHETTI WITH ROASTED EGGPLANT AND WHIPPED RICOTTA
From timelessdishes.org
ROASTED EGGPLANT AND CHERRY TOMATO PASTA ALLA NORMA - RACHAEL …
From rachaelrayshow.com
ROASTED EGGPLANT AND CHERRY TOMATO PASTA ALLA NORMA
From rachaelray.com
ROASTED EGGPLANT AND TOMATO PASTA — CAFE HAILEE
From cafehailee.com
BAKED RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA - FOOD & WINE
From foodandwine.com
RICOTTA SALATA ROASTED VEGETABLE PASTA - BELGIOIOSO CHEESE
From belgioioso.com
PASTA ALLA NORMA RECIPE: PASTA WITH ROASTED EGGPLANT & RICOTTA
From eataly.ca
PASTA RICOTTA SALATA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PASTA ALLA NORMA WITH ROASTED EGGPLANT & TOMATOES
From thewoksoflife.com
PASTA ARRABIATA WITH ROASTED EGGPLANT - JUST A TASTE
From justataste.com
ROASTED EGGPLANT, PEPPER AND TOMATO PASTA | RACHAEL RAY
From rachaelrayshow.com
PASTA ALLA NORMA - THE BEST EGGPLANT RECIPE! - SIP AND FEAST
From sipandfeast.com
PASTA WITH ROASTED EGGPLANT SAUCE AND RICOTTA SALATA
From plain.recipes
LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING - FOOD NETWORK …
From foodnetwork.ca
PASTA WITH EGGPLANT, TOMATO SAUCE, AND BAKED RICOTTA
From livenaturallymagazine.com
PASTA ALLA NORMA - SPICY TOMATO AND EGGPLANT PASTA - FAMILYSTYLE …
From familystylefood.com
10 EGGPLANT PASTA RECIPES FROM ITALY – THE PASTA PROJECT
From the-pasta-project.com
20 TASTY ITALIAN PASTA RECIPES – A COUPLE COOKS
From acouplecooks.com
PASTA ALLA NORMA (PASTA WITH EGGPLANT, TOMATOES AND RICOTTA SALATA ...
From stefangourmet.com
BUCATINI WITH RICOTTA, SLOW-ROASTED EGGPLANT AND TOMATOES
From mangiawithmichele.com
PASTA WITH ROASTED EGGPLANT AND RICOTTA SALATA | RECIPE …
From winespectator.com
EGGPLANT PASTA - BONKERZ4FOOD
From bonkerz4food.com
PASTA ALLA NORMA (SICILIAN PASTA WITH EGGPLANT, TOMATOES, AND …
From seriouseats.com
EGGPLANT, PASTA AND RICOTTA SALATA - FOODISTA.COM
From foodista.com
PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
From recipetineats.com
PASTA WITH ROASTED EGGPLANT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
THE FAMOUS PASTA ALLA NORMA WITH RICOTTA SALATA - SOLO-DOLCE
From solo-dolce.com
SPAGHETTI WITH EGGPLANT, RICOTTA AND TOMATOES - MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love