SPACCATELLE WITH VEGETABLE RAGOÛT spaccatelle con ragù di verdure Preparation time: 40 minutes + 9 minutes cooking time
4 Servings
Method
3 1/2 oz. (100 g) eggplant (about 1/4 medium) Salt to taste 3 1/2 oz. (100 g) carrots (about 2 small) 2 oz. (50 g) celery (about 2 small stalks) 5 oz. (150 g) red bell pepper (about 1 small) 5 oz. (150 g) yellow bell pepper (about 1 small) 5 oz. (150 g) zucchini (about 1 small) 1 1/4 oz. (35 g) shallot (about 1 medium) 2 oz. (50 g) leek, white part only (about 1/3 small) 3 1/2 tbsp. (50 ml) extra-virgin olive oil 7 oz. (200 g) tomatoes (about 2 small) 4 to 5 fresh basil leaves, coarsely chopped 11 oz. (300 g) spaccatelle or other short tube pasta, such as tortiglioni
Dice the eggplant, then place it in a colander, salt lightly, and allow it to drain for about 30 minutes. Meanwhile, dice the carrots, celery, bell peppers, and zucchini. Peel and dice the shallot. Slice the leek. Heat the oil in a large skillet and sauté the leek with the celery and carrots. Add the eggplant, then the bell peppers, zucchini, and shallot. Season with salt to taste. Prepare the tomatoes by making an X-shaped incision on the bottom of each tomato and blanching them in boiling water for 10 to 15 seconds. Immediately dip the tomatoes in ice water, then peel, seed, and dice them. Add them to the other vegetables to form a ragoût. Continue cooking for a few more minutes. Add the basil. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until it is al dente; drain. In a serving dish, pour the ragoût over the pasta, toss to coat, and serve.
Difficulty 60