Country-Style Penne (Penne Paesana) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe comes from an October 1986 issue of Bon Appetit. It appeared in a feature on The Heart of Venice and is the special house pasta at Da Ivo. Draining time for eggplant is not included in prep time. Ingredients:
2 (1 lb) eggplants |
salt |
2 tablespoons olive oil |
1 garlic clove, minced |
1 1/2 tablespoons minced fresh parsley |
1 1/2 cups peeled seded and finely chopped tomatoes |
2/3 cup finely chopped red bell pepper |
1/2 cup finely chopped onion |
1/2 cup dry white wine |
1/3 cup pitted green olives |
2 tablespoons capers |
1 small dried hot red chili pepper |
1 lb dry penne pasta |
1/2 cup torn fresh basil |
1 1/2 tablespoons unsalted butter |
1 tablespoon flour |
3/4 cup chicken broth, heated |
1 egg yolk |
1 1/2 tablespoons freshly grated parmesan cheese |
Directions:
1. Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
2. Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
3. Heat oil in heavy large skillet over low heat.
4. Add garlic and stir 30 seconds.
5. Add parsley and stir 30 seconds.
6. Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
7. Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
8. Stir in olives, capers and chili; cook 3 minutes; remove chili.
9. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
10. Stir in bechamel and heat through.
11. Sprinkle with basil and serve.
12. Italian Bechamel Sauce:.
13. Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
14. Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
15. Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
16. Return mixture to saucepan and whisk until smooth.
17. Place plastic wrap on surface to prevent skin from forming.
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