A colorful pasta, light and flavorful, made with a vegetable ratatouille. Is’ a riot of Eggplant, Peppers, Zucchini and so spring, How about? The extra touch are chives, with its bright green, and the sprinkling of baked ricotta siciliana. If you don't find it's fine cheese. I used the orecchiette with spelt flour, But even the normal durum wheat pasta will make her beautiful figure.
Ingredients for 4 people:
- 400 grams of farro orecchiette
- 3 Zucchini
- 1 large eggplant or two small eggplants
- 2 red peppers
- 1 leek
- 1 Golden onion
- a small bunch of chives
- 60 grams of Sicilian pecorino or ricotta infornata
- salt and pepper
- extra virgin olive oil as required
Wash and clean the vegetables. Chop the Eggplant, the peppers and courgettes. Cut the leek into thin rounds. Slice the onion very thin. The vegetables are browned all separately because they have different cooking times. In addition, all vegetables must be al dente: not only will more good, but the colors will be more vivid.
Cover the bottom of a pan with extra virgin olive oil and start with Eggplant (that'll at least 30 minutes before and left for blankets and pressed to make lose a little of the vegetation water). Once the Eggplant are golden, put them on a plate on a paper towel. Fry the chunks of Zucchini and set aside. For last, Saute onion with peppers.
Boil the pasta in salted water and drain it al dente keeping aside a little of the cooking water. Pasta with vegetables and mix, If necessary, with a little extra virgin olive oil and a little of the cooking water. Serve topped with a generous sprinkling of chopped chives and with the baked ricotta, grated.
THE PAIRING: Since this is a light dish with vegetables, viconsigliamo a Pinot Grigio Doc Venice. In particular, the Canal Grando produced by cellar Woods Winemakers. Is’ Lightweight, soft and with aromas of white fruit. Best drunk fresh.