Rachel Roddy’s recipe for pasta (or gnocchi) with aubergine, chilli, lemon and salted ricotta | Pasta

I They joked with past About the peeled meat of baked eggplant and how, when sitting in a balanced sieve over the pelvis, it seems to be a wet dishwill. Well, a week before or so, this joke lived when I reached a group of dishes that, from the stranger, was sitting on a plate, and to get nano again, I thought things had really reached a decrease in the piece so that the fabric was not just a stir, but was overpowering. It was before I realized that I was about to pick up the eggplant and the future and the future.

Other things occurred in that evening as well, and in the end, an operation was placed in Topir and some peeled cloves of garlic and pressure from lemon (which I was hoped to keep), and put the box in the refrigerator. It should not be a recognition of a dining writer whose mission is to be a trick, but I will admit it anyway: Every time I put the chosen tupperware in the refrigerator, I wonder whether it will come out in time. Often, no, which also confirms a friend’s observation that the position of Tupperware in the refrigerator is the equivalent of telling someone that you will invite him again, then forget it. Fortunately, this square came out in time (the next day, in fact), and the contents – that are still very similar, but welcomed – I became almost Ganush.

It was lunch time, and we had a package of Gnocchi to eat. This was the reason why I heated everything, rushed the eggplant slices with the fork, took the peeled garlic, emptied it and mixed it with red pepper chips and lemon juice a little, then I threw a lot through the cooked jinocchi. We enjoyed almost so that I made something similar to a few days later, just this time cooking the cubic opera in a frying pan. I also roast it, and I hope someone gives me notes about each other on the air. However, you cook the eggplant, though, remember that the goal is a soft beige cream, add hot pepper, garlic and lemon to taste it, taking into account that it will be mixed with Gnocchi (purchased from the store or homemade) or pasta (Fusilli, MavaldHidden tubes).

I suggest that this with the grated salted Ricotta because it goes well with the eggplant – in addition to that I think about the pasta of God Norma and other Sicilian dishes. However, Parmesan, Picorino, Granu Pidano, or 1 tablespoon of regular ricotta (in this case, will add little lemon enthusiasm), along with more hot pepper chips or a few black pepper turns.

Genokchi or pasta with eggplant, red pepper, lemon and salted ricotta

Serving 4

1 Big Eggplant or 2 medium
4-6 tablespoons Olive oil in virgin
salt
Dried red pepper chips
1-2 GarlicExfoliated and chopped
Pressure from lemon juice
Salted RicottaOr Parmesan or Picorino, grated, for service
400-500g Genokchi or pasta (Fusilli, MAFALDE, hidden tubes)

Use potatoes to photograph eggplant strips, so it looks like a brutal donkey crossing. Cut the eggplant into 2 cm pieces, put it in a bowl and throw it with olive oil and a good salt.

You now have two options. The first is to fry the eggplant cubes in a large skillet over a low medium heat, and move them regularly, until you start softening. Then add the water from the water and cover it until half of the grease falls, until it becomes very soft. Add a generous pinch of hot pepper chips, garlic, press lemon juice, and more oil and salt, if you think it needs it. Cook for a more minute, so it is creamy, not water.

The other way is to spread abergine cubes on a baking tray and bake it at 170 ° C (a fan 150 ° C)/340 F/GAS 3 As for 20-30 minutes, and it turns in the middle of the road, even soft and slightly golden (you don’t want to be clear). Raise the cubes to a frying pan, gently, and as before, add a generous pinch of hot pepper, garlic chips, press lemon, olive oil and salt slightly if you think it needs it. The mixture is cook for a more minute, so the mixture is creamy, not water.

Meanwhile, cook Gnocchi or pasta in a lot of salted, so boiling water Al Dente, then drain or raise directly in the eggplant frying pan. Throw well, then divide between the panels and serve it with grated cheese and more hot pepper chips or black pepper.