Pasta con verdure grigliate

Pasta con verdure grigliate

As a favorite with gourmet cooks, sea salt has risen to high status. Although there is little or no health benefit to using sea salt over regular table salt, as both are primarily sodium chloride, many believe that sea salt has better texture and tastes better than the salt from the salt mines. Sweating with sea salt helps to draw out moisture from the vegetables and enhances their natural flavor. It will purge for example eggplant of its bitterness, and it will also prevent it from absorbing excess fluids or oil. Sea salt is produced by evaporating seawater and harvesting the salt that remains. Because the production method is more expensive than mining the salt deposits left by salt lakes, the price tag associated with this type of salt is also heftier. You can also try boutique sea salts, like pinkish gray salt from Korea and France, or Indian black salt.

Ingredients: 

1 eggplant, sliced

1 zucchini, sliced

coarse sea salt

olive oil

2-4 garlic cloves, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 tomatoes, sliced

salt and pepper to taste

fresh flat leaf parsley, finely chopped

freshly grated Pecorino Romano cheese

penne or penne rigate pasta

Pasta con verdure grigliate

Instructions:

Slice the eggplant and the zucchini and sprinkle coarse sea salt on them. Set the slices aside for 30-60 minutes. Shake the sea salt off and slice the pieces into smaller cubes.

Heat olive oil in a pan and saute the minced garlic and the bell peppers together with the tomatoes for a few minutes until the vegetables soften. Add the eggplant and the zucchini and continue frying for a few minutes. Season with salt and pepper.

Meanwhile, cook the pasta al dente in a pot filled with salted boiling water. Drain and mix with the vegetables. Garnish each plate with Pecorino Romano and fresh flat leaf parsley.

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2 thoughts on “Pasta con verdure grigliate

  1. That looks gorgeous, so much nicer than the the meal I had yesterday at the hospital, no idea what the ‘meat’ with the pasta was, but probably the most revolting meal I’ve ever eaten in my life..
    it’s a shame it didn’t look like that..

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