| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | 4 | Servings | |
INGREDIENTS
| 2 | c | Flour, plus 1/2 cup |
| 1 3/4 | c | Lukewarm water |
| 1 | t | Salt |
| 3 | T | Extra virgin olive oil from |
| liguria | ||
| 1/2 | Red onion, sliced paper thin | |
| 2 | Japanese eggplants, in 1" | |
| dice | ||
| 1 | Zucchini, in 1" dice | |
| 1 | c | Pesto |
| 1/2 | Cuppecorino, freshly grated |
INSTRUCTIONS
On a floured board, make a well with the 2 cups of flour. Add water to well and make dough by traditional well method. Knead 10 minutes and allow to rest 10 minutes. Place 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14inch saute pan, heat oil until just smoking. Add onion and cook until softened but not browned, about 4 to 5 minutes. Add eggplant and zucchini and cook until softened and light brown, about 8 to 10 minutes. Season with salt and pepper, remove from heat, and set aside. Roll dough into 1inch dowel and cut off a inch piece. To form pointed semicurl, first roll forward on pasta to form small pencil and then backward 30 degrees to the left to form squiggle. Continue with remaining dough. When ready to serve, place squiggles of pasta (trofie) into water and cook until they float. Drain well and toss into pan with eggplant. Add pesto and toss over medium heat until well coated and warmed through. Serve immediately with grated cheese. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 536
Calories From Fat: 254
Total Fat: 28.9g
Cholesterol: 17.3mg
Sodium: 997.5mg
Potassium: 345.8mg
Carbohydrates: 53g
Fiber: 2.9g
Sugar: <1g
Protein: 16.7g