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Orecchiete Wiith Marinated Eggplant, Burrata & Chiles Recipe

Orecchiete Wiith Marinated Eggplant, Burrata & Chiles Recipe

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Orecchiete Wiith Marinated Eggplant, Burrata & Chiles

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Ingredients:

Serving

4 large japanese eggplants , halved lengthwise (1 1/2 lb total)
1/4 cup plus 1 tbsp 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 tbsp leaves
1/2 tsp crushed red pepper flakes
3/4 lb orecchiette
2 tbsp freshly grated pecorino cheese
1 tbsp 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

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	592.01 Kcal (2479 kJ)
Calories from fat	230.77 Kcal
		% Daily Value*
Total Fat	25.64g	39%
Cholesterol	34.92mg	12%
Sodium	169.67mg	7%
Potassium	435.85mg	9%
Total Carbs	69.64g	23%
Sugars	11.87g	47%
Dietary Fiber	9.17g	37%
Protein	19.97g	40%
Vitamin C	27.9mg	46%
Iron	2.3mg	13%
Calcium	371.6mg	37%

Amount Per 100 g
Calories	161.51 Kcal (676 kJ)
Calories from fat	62.96 Kcal
		% Daily Value*
Total Fat	7g	39%
Cholesterol	9.53mg	12%
Sodium	46.29mg	7%
Potassium	118.91mg	9%
Total Carbs	19g	23%
Sugars	3.24g	47%
Dietary Fiber	2.5g	37%
Protein	5.45g	40%
Vitamin C	7.6mg	46%
Iron	0.6mg	13%
Calcium	101.4mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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