Orecchiette Dellortolano (Garderners Sytle Little Ear Pa

Orecchiette Dellortolano (Garderners Sytle Little Ear Pa Ingredients

1 lb Eggplant -- * see note	Salt -- to taste
2 Red Bell Peppers -- ** see	Black Pepper -- to taste
Note	4 tb Extra Virgin Olive Oil
1/2 lb Asparagus -- *** see note	3 Cloves Garlic -- peeled &
2 lb Fava Beans -- peeled	Chopped coa
1 lb Orecchiette Pasta

Instructions for Orecchiette Dellortolano (Garderners Sytle Little Ear Pa

* washed and sliced 1/2 inch thinck, unpeeled ** fire-roasted, peeled and seeded *** cleaned, boiled and cut into 1-inch pieces Orecchiette DellOrtolano (Garderners Sytle Little Ear Pasta) Brush the sliced eggplant with some of the olive oil and sprinkle with salt and peper to taste. Broil the eggplant on both sides, turning it once, until it is soft and nicely brown. Cut into large cubes and set aside. Put the bell peppers on an open flame to scorch them and remove the skin, seeds and core (or seedn and core the ppers, cut them into quarters and place them under the broiler to loosen the skin). Cut the pepper into medium strips and set aside. Cook the asparagus spears in lightly saled water for about 4 minutes. Drain and let them cool. Do not put them into cold water. Cut the aspargus into 1 inch pieces and set aside. Peel off the rough outer skin of the fava bans. Remove the tender little bain in the inside pods. Discard all but the little bean. Drop the pasta into rapidly boiling, lightly salted water. Stir well, and often, for about 8 minutes or a little less (the pasta must be al dente). Meanwhile, heat the olive oil in a large skillet and when it is hot add the garlic. Saute the garlic for about 1 minute or until it is just golden. Add the eggplant, bell pepper, asparagus, fava beans and some salt and peppr to taste. Let the mixture cook for about 3 minutes on medium heat. When the pasta is done, drain off all but a tiny bit of cooking water. Add pasta to the skillet with the other ingredients and toss well. Serve very hot in heated pasta bowls. Serves 6. (c) Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure, 4/26/95) Recipe By : Tess Mercer File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Asparagus	Beans	Eggplant	Extra Virgin Olive Oil
Garlic	Pasta	Red Bell Pepper	Salt

Appetizers Italian Pasta Asparagus Bean Bell pepper Olive oil Garlic

for flavor and categorization

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