Mille Gusti Aeoliean Pasta Dish Recipes

MILLE GUSTI (AEOLIEAN PASTA DISH)

Steps:

• Place eggplant in a colander and toss with salt.
• Let drain for 1 hour, tossing occasionally.
• Broil red pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes. Transfer to a paper bag, then close and let pepper steam 10 minutes.
• When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Dry pepper on a paper towel and purée in a blender until smooth.
• Rinse eggplant and dry on paper towel. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry eggplant in small portions until just golden, about 5 minutes. Make sure the oil stays hot between batches. Drain on paper towels.
• Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor.
• Mince remaining garlic clove and cook in olive oil along with anchovy in a large pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to medium and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.

PASTA WITH EGGPLANT, CAPERS, AND OLIVES

Steps:

• Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
• While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
• Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
• When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
• Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
• Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
• Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
• *Available at specialty foods shops and chefshop.com.

PASTA SHELLS WITH PEAS AND HAM

Steps:

• Cook pasta shells according to package directions until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham in lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until thickened slightly, about 5 minutes.
• Stir the cream sauce into the shells. Add the parmesan and dill and season with salt and pepper to taste.

AVOCADO SANDWICH

Steps:

• Preheat the broiler.
• Spread one side of each slice of bread with mayonnaise.
• On one slice lay the 6 slices of avocado, mushroom slices, tomato slices,bacon slices if using, mozzarella cheese and the sunflower seeds.
• Put the layered avocado half of the sandwich 4-6 inches from the heat and cook until the cheese is melted and the sunflower seeds are lightly toasted. This will take about 3-4 minutes.
• Cut sandwich in half to serve if desired.

ALMOND COOKIES

Steps:

• Pre-heat oven to 375 degrees Fahrenheit and lightly grease cookie sheets (I use canola oil to do this).
• Mix eggs, sugar, oil, orange juice, and almond extract in a bowl.
• Mix ground almonds, baking powder, and flour in a separate bowl and add to liquid ingredients.
• Stir until blended.
• Form into measuring teaspoon size balls.
• Roll balls in icing sugar.
• The dough is pretty sticky so you may want to grease your hands with a bit of oil to make your life easier.
• Press one whole almond into middle of each cookie.
• Bake for 8 to 10 minutes.
• Cool on racks.