Thursday 8 August
This was partially inspired by Pasta alla Norma; but also incorporated memories of a delicious eggplant dish we had
in Orvieto, plus love for the eggplant parmegiana Karen's Nanny used to cook in
the old days.
It started with three Chinese
eggplants, cut into little-finger-sized chunks.
In a heated pan, added oil, and put half the eggplant pieces in, leaving
them to crisp undisturbed on one side until they were toasted; after that, we
could toss them and crisp them on the other sides. Then added salt with a shake of dried oregano. Repeated with the second batch. Then came a couple of cloves of chopped
garlic into the pan, and a heaping Tbsp. of tomato paste to fry with the
eggplant. After a half a minute, added three
big tomatoes, skinned and chopped and tossed into the pan. While that cooked down, the water boiled and
the rigatoni went in to cook.
When the pasta was cooked, and the
tomatoes had broken down, added a handful of torn basil leaves to the sauce,
then the drained rigatoni, and at the last minute, 5 oz. of smoked mozzarella cut
up in tiny cubes. And it fulfilled all
our expectations.
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