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- Vermicelli alla Siracusana
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- Ingredients:
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- 1 small eggplant
(3/4 lb), peeled and cut into 1/2-inch cubes
3 tablespoons plus 1/2 teaspoon salt
2 yellow peppers, halved, stemmed, and seeded
1/2 cup extra virgin olive oil
2 salted anchovies, rinsed, boned, gutted and coarsely
chopped
1 tablespoon salted capers, rinsed and coarsely chopped
1 garlic clove, minced
3/4 lb plum tomatoes, peeled, seeded and cut into long,
thin strips
12 basil leaves, torn
12 black olives, pitted and chopped
1 lb vermicelli pasta
1/4 lb coarsely grated Caciocavallo or Pecorino Romano
cheese
Directions:
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- Toss the eggplant with 1 tablespoon of the
salt in a colander set over a bowl.
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- Set aside to purge its
bitter juices for 30 minutes, then rinse and blot dry with
paper towels.
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- Meanwhile, preheat the broiler.
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- Place the
pepper halves, cut side down, on an aluminum foil-lined baking
sheet.
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- Broil until blackened, about 20 minutes.
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- Wrap in the
foil; cool 15 minutes, unwrap, peel and cut into strips.
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- Heat the olive oil in a 14-inch skillet over
a medium-high flame.
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- Add the purged eggplant and fry until
softened and silky, about 10 minutes, stirring often.
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- Fold in
the anchovies, capers and garlic and cook 3 minutes, still
stirring.
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- Stir in the tomatoes, basil, olives, roasted pepper
strips and 1/2 teaspoon of salt and cover.
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- Reduce the heat to medium-low and simmer 15 minutes, stirring every few
minutes and adding a little water if the sauce dries out too
much.
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- When you are ready to serve, bring 5 quarts
of water to a boil.
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- Drop in the vermicelli and the remaining 2
tablespoons of salt and cook until the vermicelli are 'al
dente', about 6 minutes.
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- Drain, reserving 1/2 cup of the pasta
cooking water.
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- Toss the vermicelli with the hot eggplant
sauce in a large serving bowl, dilute with as much of the
reserved pasta cooking water as needed, sprinkle with the Caciocavallo, and serve immediately. Serves 4.
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- That's it!
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