Latest / GialloZafferano.com / Creamy orecchiette with miso and eggplant

Transcript

Creamy orecchiette with miso and eggplant · GialloZafferano.com

• 0:00
  Speaker 1: Creamy ricchette with miso and eggplant is a rich and
• 0:03
  Speaker 1: flavorful fusion dish. Traditional Italian richiette. The Little Ears from
• 0:08
  Speaker 1: Pulia mita creamy Japanese inspired miso sauce and soft golden eggplant.
• 0:15
  Speaker 1: You enjoy a chewy pasta, texture of velvety savory sauce,
• 0:19
  Speaker 1: and a balance of tangy umami and slightly sweet notes.
• 0:24
  Speaker 1: For four servings, you need preparation time ten minutes, cooking
• 0:28
  Speaker 1: time about twenty minutes. Ingredients fresh riquette pasta, five hundred
• 0:34
  Speaker 1: grams eggplant, five hundred grams garlic, two cloves parsley, as kneaded,
• 0:42
  Speaker 1: extra virgin olive oil, as kneaded, Fine salt, as kneaded.
• 0:48
  Speaker 1: For the misocream mizo, fifty grams soy sauce, forty spoons,
• 0:54
  Speaker 1: twenty grams sesami oil, one and one half tablespoons, twenty
• 0:59
  Speaker 1: grams lemon juice, one tablespoon, fifteen grams rice vinegar, two teaspoons,
• 1:06
  Speaker 1: ten grams fresh ginger, two and one half teaspoons, five
• 1:11
  Speaker 1: grams water, two tablespoons thirty grams Start with the eggplant.
• 1:18
  Speaker 1: Trim the eggplants and cut them into cubes. Heat a
• 1:22
  Speaker 1: drizzle of extra virgin olive oil in a nonstick skillet
• 1:25
  Speaker 1: and add the garlic cloves. When the oil is hot,
• 1:29
  Speaker 1: add the eggplant cubes sotey over medium to high heat
• 1:34
  Speaker 1: for ten to fifteen minutes, stirring often until the eggplant
• 1:37
  Speaker 1: is nicely golden and soft. Season with fine salt. Mix
• 1:42
  Speaker 1: and set the eggplant aside in the skillet of the heat.
• 1:46
  Speaker 1: Prepare the mizzo cream in a jug or high container.
• 1:50
  Speaker 1: Add the mizzo, pour in the soy sauce and the
• 1:53
  Speaker 1: lemon juice. Add the sesame oil, the rice vinegar, and
• 1:57
  Speaker 1: the fresh ginger. Pour in the water. Blend with an
• 2:02
  Speaker 1: immersion blender until you obtain a smooth, creamy sauce with
• 2:05
  Speaker 1: an even texture. Cook the pasta. Bring a pot of
• 2:10
  Speaker 1: salted water to a boil. Add the fresh rakiete and
• 2:13
  Speaker 1: cook them until they are very aldente, slightly firmer than
• 2:16
  Speaker 1: the final texture you want. While the pasta cooks, finely,
• 2:21
  Speaker 1: chop the parsley, finish the dish. Drain the richette veryal
• 2:26
  Speaker 1: dente and transfer them directly to the skillet with the eggplant.
• 2:30
  Speaker 1: Place the skillet over medium heat. Add a ladleful of
• 2:34
  Speaker 1: the hot pasta cooking water to loosen the mixture. Pour
• 2:38
  Speaker 1: in the mizo cream, mix and let the pasta finish
• 2:41
  Speaker 1: cooking in the skillet so it absorbs the sauce and
• 2:44
  Speaker 1: becomes creamy. Turn off the heat, Add a drizzle of
• 2:49
  Speaker 1: extra virgin olive oil and toss well. Add the chopped
• 2:53
  Speaker 1: parsley and mix again. Play the creamy richiette with mizzo
• 2:57
  Speaker 1: and eggplant immediately. If you wish, garnish each plate with
• 3:01
  Speaker 1: a little extra chopped parsley. You obtain a creamy pasta
• 3:05
  Speaker 1: where the eggplant is tender and almost melts into the mesosauce,
• 3:09
  Speaker 1: and every little ear of orichiette holds the full flavor
• 3:12
  Speaker 1: of this Italian and Japanese fusion