Orecchiete Wiith Marinated Eggplant Burrata Chiles Recipes

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ORECCHIETE WIITH MARINATED EGGPLANT, BURRATA & CHILES



Orecchiete Wiith Marinated Eggplant, Burrata & Chiles image

At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles." Best New Chef 2010: Missy Robbins - F&W Magazine, July 2010 publication :) Robbins likes using the chile peppers in olive oil from BuonItalia (buonitalia.com). You can also use pickled cherry peppers.Staff favorite - vegetarian dish! From Best New Chefs and Their Simplest Recipes, Published July 2010 ;)

Provided by Manami

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

4 large Japanese eggplants, halved lengthwise (1 1/2 pounds total)
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
kosher salt
1/3 cup red wine vinegar
2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer)
3 marjoram, sprigs plus 1 tablespoon marjoram leaves
1/2 teaspoon crushed red pepper flakes
3/4 lb orecchiette
2 tablespoons freshly grated pecorino cheese
1 tablespoon chopped flat leaf parsley
1/2 lb burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use)
1 coarsely grated lemon, zest of
2 oil-packed red chilies, seeded and cut into thin strips

Steps:

  • 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.

Nutrition Facts : Calories 448.9, Fat 14.9, SaturatedFat 2.1, Sodium 7.5, Carbohydrate 66.5, Fiber 3.2, Sugar 2.8, Protein 11.7

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