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    You are in: Home / Recipes / Le Cirque's Perciatelli With Peppers and Eggplant Recipe
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    Le Cirque's Perciatelli With Peppers and Eggplant

    Le Cirque's Perciatelli With Peppers and Eggplant. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef Kate's Note:

    Another very simple but very delicious dish which capitalizes on fresh vegetables--from Sirio Maccione.

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    Units: US | Metric


    1. 1
      Heat oil in skillet over medium high heat.
    2. 2
      Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently.
    3. 3
      Season with pepper flakes and freshly ground pepper.
    4. 4
      Add eggplant and garlic and cook for two more minutes.
    5. 5
      Add tomatoes and oregano and cook five more minutes.
    6. 6
      Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water.
    7. 7
      Add the hot pasta to the skillet and toss.
    8. 8
      Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes.
    9. 9
      Taste, adjust seasoning and serve.

    Ratings & Reviews:

    • on July 22, 2006


      Very nice. I also skipped the butter and cut down on the oil. I halved the recipe and made it in a large non-stick skillet which worked well. Perciatelli, which I had never tried before, is a lot like spaghetti pasta but much thicker. It made the recipe hard to eat neatly, but I thought the shape went well with the veggies. I thought my eggplant could have been cooked longer, so I suggest you do that, but otherwise everything worked out fine. I used organic fire-roasted crushed tomatoes and like Rita I served with grated cheese too. Thanks for a wonderful dinner! My BF wanted me to say he enjoyed this too.

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    • on March 30, 2006


      Very fresh! I did skip the butter. Used my Oven Dryed Hot Peppers-Flakes or Powder Oven Dried Hot Peppers-Flakes or Powder whcich di give it a really nice kick! Very easy to make. I did cook the eggplant right along with the peppers and glad I did because it was just the right texture. I did salt the dish as well! Topped with grated cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Le Cirque's Perciatelli With Peppers and Eggplant

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 438.8
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 5.6 g
    Cholesterol 20.6 mg
    Sodium 307.6 mg
    Total Carbohydrate 61.6 g
    Dietary Fiber 7.2 g
    Sugars 8.9 g
    Protein 12.6 g

    The following items or measurements are not included:

    crushed tomatoes

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