Orecchiete Wiith Marinated Eggplant, Burrata & Chiles

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Light a grill or preheat a grill pan.
  • Brush the cut sides of the halved eggplants with olive oil and season with salt; grill the eggplants cut side down over moderate heat until lightly charred, about 4 minutes.
  • Turn and continue grilling until just browned and cooked through, about 2 minutes longer.
  • Let cool; dice the eggplants and transfer to a bowl.
  • Pour the vinegar over the eggplant and toss well.
  • In a small saucepan, combine the 1/4 cup plus 1 tablespoon of olive oil with the garlic, marjoram sprigs, crushed red pepper and 2 teaspoons of kosher salt.
  • Bring the oil to a simmer, then pour it over the eggplant and toss; let stand for 1 hour.
  • Discard the marjoram sprigs.
  • In a pot of boiling salted water, cook the orecchiette until al dente.
  • Drain the pasta, reserving 3/4 cup of the cooking water.
  • Add the eggplant to the pot and cook over moderate heat, stirring lightly, until hot, about 30 seconds.
  • Add the orecchiette and the reserved cooking water and cook, tossing, for about 30 seconds.
  • Remove the pot from the heat and stir in the pecorino and parsley.
  • Spoon the pasta into bowls.
  • Dot the pasta with the creamy burrata filling.
  • Garnish with the lemon zest, chile strips and marjoram leaves and serve.
  • WINE:*.
  • Rich, spicy dishes like this pasta will overwhelm reds that don't have equally robust flavors. A good place to find these kinds of reds is Italy's central Abruzzo region, which produces lush, berry-packed wines from the Montepulciano grape. Try the peppery 2007 Nicodemi Notari Montepulciano d'Abruzzo or the smooth 2006 Valle Reale Montepulciano d'Abruzzo.
Advertisement