Tagliatelle With Spotted Sardines, Eggplant, And House-Baked Ricotta Salata
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
42
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
7 cups ounces
Flour (00 * or about 6 1/2 cups)2 tbsps
Flat Leaf Parsley (chopped)1 tbsp
Extra-Virgin Olive Oil1 medium
Eggplant1 tbsp
Canola Oil2 cup
Vegetable Stock60 g
Butter (cubed)Directions:
1
Combine the flour, eggs, egg yolks, and salt and mix either by hand or in a stand mixer until fully incorporated
2
Wrap in plastic wrap and let rest in refrigerator for two hours
3
After the dough has rested, roll it out by hand on a lightly floured surface into thin sheets, or run through a pasta machine, making 6-inch x 12-inch sheets
4
Using a paste cutter or sharp knife, cut tagliatelle into 1/2 inch strands
5
Cover and reserve
6
Season the ricotta salata with salt, pepper, parsley, and olive oil, and bake in a preheated oven at 375°F until the outside is lightly browned, about 30 minutes
7
Remove from oven and reserve
8
While the ricotta is baking, slice the eggplant lengthwise into 3/4-inch slices and salt it
9
Drain over a rack
10
After about 1 hour, pat eggplant dry and season with canola oil and freshly ground pepper
11
Roast eggplant in an oven uncovered at 450°F until it is golden brown and tender, about 20 to 25 minutes
12
Remove the eggplant, cool, and cut into 1/2 inch cubes
13
Bring a large pot of salted water to a boil
14
Add the pasta and cook until al dente, about 2 to 3 minutes
15
Remove pasta from water, but do not strain and rinse it
16
While the pasta is cooking, heat canola oil in a medium saucepan
17
Sweat shallots and minced garlic
18
Add the eggplant and sauté quickly
19
Add vegetable stock
20
Add the sardines and the Speck, followed by the vegetable stock
21
Add butter piece by piece, whisking after each addition
22
Season with salt and pepper to taste
23
Toss the reserved pasta in the sauce to coat
24
Finish with extra-virgin olive oil and grated Parmesan cheese
25
Divide pasta among
26
Top with grated ricotta salata, and enjoy
27
Combine the flour, eggs, egg yolks, and salt and mix either by hand or in a stand mixer until fully incorporated
28
Wrap in plastic wrap and let rest in refrigerator for two hours
29
After the dough has rested, roll it out by hand on a lightly floured surface into thin sheets, or run through a pasta machine, making 6-inch x 12-inch sheets
30
Using a paste cutter or sharp knife, cut tagliatelle into 1/2 inch strands
31
Cover and reserve
32
Season the ricotta salata with salt, pepper, parsley, and olive oil, and bake in a preheated oven at 375°F until the outside is lightly browned, about 30 minutes
33
Remove from oven and reserve
34
While the ricotta is baking, slice the eggplant lengthwise into 3/4-inch slices and salt it
35
Drain over a rack
36
After about 1 hour, pat eggplant dry and season with canola oil and freshly ground pepper
37
Roast eggplant in an oven uncovered at 450°F until it is golden brown and tender, about 20 to 25 minutes
38
Remove the eggplant, cool, and cut into 1/2 inch cubes
39
Bring a large pot of salted water to a boil
40
Add the pasta and cook until al dente, about 2 to 3 minutes
41
Remove pasta from water, but do not strain and rinse it
42
While the pasta is cooking, heat canola oil in a medium saucepan
43
Sweat shallots and minced garlic
44
Add the eggplant and sauté quickly
45
Add vegetable stock
46
Add the sardines and the Speck, followed by the vegetable stock
47
Add butter piece by piece, whisking after each addition
48
Season with salt and pepper to taste
49
Toss the reserved pasta in the sauce to coat
50
Finish with extra-virgin olive oil and grated Parmesan cheese
51
Divide pasta among
52
Top with grated ricotta salata, and enjoy
53
*Available at Italian specialty markets and some supermarkets
54
*Available at Italian specialty markets and some supermarkets