Text 29971, 77 rader
Skriven 2015-08-14 04:43:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1858
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta w/Grilled Sausage, Peppers & Eggplant
 Categories: Pasta, Pork, Vegetables, Herbs, Cheese
      Yield: 4 servings
 
      1 lb Sweet or hot Italian sausage
           - links
    1/2 lb Sweet red peppers; such as
           - frying peppers, cubanelles
           - or bell peppers
      1 md Italian eggplant; sliced
           - lengthwise 1/2"
      2 tb Extra-virgin olive oil; +
           - more for brushing
           Salt & fresh ground pepper
      8 oz Farfalle, cassarecce or
           - other short pasta
      1 oz Fresh grated Parmigiano-
           - Reggiano; more for serving
    1/4 c  Basil leaves; torn
 
  Light a grill and preheat for at least 10 minutes or
  preheat a grill pan. Arrange the grill so half cooks over
  high heat and the other half can cook over moderately low
  heat. Meanwhile, soak 1 small bamboo skewer for 10
  minutes.
  
  Prick the sausage links in a few places with a fork. Brush
  the peppers and eggplant slices all over with olive oil
  and season with salt and pepper.
  
  Oil the grill grates, then grill the sausage over moderate
  heat, turning frequently, until browned and cooked
  through, about 15 minutes. Transfer to a cutting board and
  let cool slightly.
  
  Meanwhile, grill the peppers over high heat, turning
  occasionally, until blackened all over, 10 to 15 minutes.
  Transfer to a bowl, cover with plastic wrap and let cool
  slightly.
  
  Grill the eggplant over high heat until dark brown grill
  marks form, about 4 minutes. Flip and grilled until
  charred and the eggplant is tender, 3 to 4 minutes longer.
  Transfer to the cutting board.
  
  Slice the sausages about 1/3 inch thick and transfer to a
  large serving bowl. Dice the eggplant and add it to the
  sausage. Peel the peppers, then discard the stems and
  seeds; slice into bite-sized strips and add it to the
  sausage and peppers.
  
  Meanwhile, in a large pot of boiling salted water, cook
  the pasta until al dente. Reserve 1/2 cup of the cooking
  water and drain. Add the pasta and the 2 tablespoons olive
  oil to the bowl and toss. Add the 1 ounce of cheese and
  toss again, adding pasta water, little by little, if you
  need to loosen the pasta sauce. Season with salt and
  pepper, add the basil and transfer to bowls. Serve the
  pasta, passing more cheese at the table.
  
  Makes 4 servings
  
  Kristin Donnelly
  
  Epicurious | July 2014
  
  MM Format by Dave Drum - 13 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I never cared much for fish-it floats in the belly as much as in the pond.
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