recipes > Orecchiette Pugliesi 30 with ragout of gobbo cardoon in soft eggplant and ricotta and fudge cheese
ORECCHIETTE PUGLIESI 30 WITH RAGOUT OF GOBBO CARDOON IN SOFT EGGPLANT AND RICOTTA AND FUDGE CHEESE
|DOSES: 4 people||COOKING TIME: 20-30 min||DIFFICULTY: hard|
Orecchiette Pugliesi n.30 320g
Ricotta cheese from Puglia 150g
Sundried Tomato 30g
Medium eggplants n.2pz
Basil to taste
Extra virgin olive oil to taste
Oregano to taste
Salt and Pepper to taste
- Wash, peel the eggplants and dry them with paper towels, cut them in half lengthwise without removing the stalk. Dig them with the help of a corer or spoon, leaving the thickness of one centimeter, in doing so the eggplant will become the container for Orecchiette. Place the eggplant on a baking sheet lined with baking paper, sprinkle with a pinch of salt and pepper and cook in a hot oven at 200/210 ° C for 5/6 minutes. When they are cooked, set aside.
- Peel the cardoon, depriving them of the more fibrous outer coast and of the filaments, making sure to immerse them immediately in water and lemon juice to keep them from oxidize. Heat up a frying pan, add a little olive oil, chopped shallots, and the thistles dried tomato diced, cook for a few minutes, season with salt and pepper.
- In boiling salted water cook the Orecchiette Pugliesi 30, drain the pasta al dente and let flavor in the sauce for a few minutes. Stir in the extra virgin olive oil, basil and oregano.
- Stuff the eggplants in alternating layers of pasta and layers of ricotta cheese from Puglia, finish it all off with a sprinkling of cheese. Finally brown in the oven at 200/210°C for 2/3 minutes and serve hot.