Orecchiette Dell'Ortolano (Garderner's Sytle Little Ear Past
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Orecchiette Dell'Ortolano (Garderner's Sytle Little Ear Past
  Appetizers    Italian    Pasta  
Last updated 6/12/2012 12:51:34 AM. Recipe ID 13183. Report a problem with this recipe.
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      Title: Orecchiette dell'ortolano (garderner's sytle little ear p
 Categories: Appetizers, Italian, Pasta
      Yield: 6 Servings
      1 lb Eggplant -- * see note
      2    Red Bell Peppers -- ** see
    1/2 lb Asparagus -- *** see note
      2 lb Fava Beans -- peeled
      1 lb Orecchiette Pasta
           Salt -- to taste
           Black Pepper -- to taste
      4 tb Extra Virgin Olive Oil
      3    Cloves Garlic -- peeled &
           Chopped coa
  * washed and sliced 1/2 inch thinck, unpeeled ** fire-roasted, peeled
  and seeded *** cleaned, boiled and cut into 1-inch pieces
  Orecchiette Dell'Ortolano (Garderner's Sytle Little Ear Pasta)
  Brush the sliced eggplant with some of the olive oil and sprinkle
  with salt and peper to taste.  Broil the eggplant on both sides,
  turning it once, until it is soft and nicely brown.  Cut into large
  cubes and set aside. Put the bell peppers on an open flame to scorch
  them and remove the skin, seeds and core (or seedn and core the
  ppers, cut them into quarters and place them under the broiler to
  loosen the skin). Cut the pepper into medium strips and set aside.
  Cook the asparagus spears in lightly saled water for about 4 minutes.
  Drain and let them cool.  Do not put them into cold water.  Cut the
  aspargus into 1 inch pieces and set aside.  Peel off the rough outer
  skin of the fava bans.  Remove the tender little bain in the inside
  pods.  Discard all but the little bean.
  Drop the pasta into rapidly boiling, lightly salted water.  Stir
  well, and often, for about 8 minutes or a little less (the pasta must
  be al dente). Meanwhile, heat the olive oil in a large skillet and
  when it is hot add the garlic.  Saute the garlic for about 1 minute
  or until it is just golden. Add the eggplant, bell pepper, asparagus,
  fava beans and some salt and peppr to taste. Let the mixture cook for
  about 3 minutes on medium heat.
  When the pasta is done, drain off all but a tiny bit of cooking
  water.  Add pasta to the skillet with the other ingredients and toss
  well.  Serve very hot in heated pasta bowls.
  Serves 6.

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Recipe ID 13183 (Apr 03, 2005)

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