| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Flour; plus 1/2 cup |
| 1 3/4 |
c |
Lukewarm water |
| 1 |
ts |
Salt |
| 3 |
tb |
Extra virgin olive oil from liguria |
| 1/2 |
|
Red onion; sliced paper thin |
| 2 |
sm |
Japanese eggplants; in 1" dice |
| 1 |
sm |
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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