Crazy good orrechiettes with grilled eggplants and mozzarella di bufala

Name: Crazy good orrechiettes with grilled eggplants and mozzarella di bufala
Prep time: 20 min
Cook time: 20 min
Ingredients: 3 small Italian eggplants, cut in 2 cm thick slices; Olive oil; Italian spices; 500g orecchiette; 2 garlic cloves, finely chopped; 1 1/2 red bell pepper, diced; 2 tablespoons white wine; A handful fresh origano, chopped; 1 cup fresh Pecorino Romano cheese, grated; 200g mozzarella di bufala cheese, cut in big cubes; Spicy olive oil

Preparation :20 min Cooking :20 min

Difficulty :easy

Servings :4

These crazy good orrechiettes with grilled eggplants and mozzarella di bufala are vegeterian indeed, but that doesn’t mean they can’t be ultra-flavorful! A simple yet very comforting meal.

Ingredients

3 small Italian eggplants, cut in 2 cm thick slices
Olive oil
Italian spices
500g orecchiette
2 garlic cloves, finely chopped
1 1/2 red bell pepper, diced
2 tablespoons white wine
A handful fresh origano, chopped
1 cup fresh Pecorino Romano cheese, grated
200g mozzarella di bufala cheese, cut in big cubes
Spicy olive oil

Preparation

Place the eggplant slices on a cooking tray and generously baste them with olive oil on both sides. Season with salt and pepper on one side only and sprinkle with Italian spices to taste.
Preheat the bbq at maximum intensity then reduce at medium intensity. Place the eggplants on the grill and cook for 1-2 minutes. Rotate 45 degrees and continue cooking for 1-2 minutes. Flip and repeat : cooking 1-2 minutes, 45 degrees rotation and cook 1-2 minutes. Remove from heat, cut in big cubes and set aside.
Bring a big pot of salted water to a boil and cook the pasta al dente as per instructions on the box. Throw in a strainer, drain well and pour about 3 tablespoons olive oil on them. Stir well and set aside.
In the same big pot at medium heat, add 2 tablespoons olive oil and cook garlic while stirring for 1 minute. Add the peppers and continue cooking for 4-5 minutes while stirring often, until peppers are cooked but still crunchy. Add the white wine, stir and cook for 1 minute.
Add the orecchiette, eggplants, origano, Pecorino then season with salt and pepper. Stir gently and cook for 2-3 minutes to reheat well. Add the mozzarella cubes and continue cooking for 1-2 minutes then your all set!
Serve in big bowls then add a drizzle of spicy olive oil to taste. Add a ton of Pecorino cheese on top, garnish with fresh origano then jump in right away!

COOK MODE

My profile

My personal notes

Our wine stewards suggest

+- 15$Robertson Winery Chenin Blanc

These fresh pastas are calling for a light and delicate wine just like this amazing chenin from South Africa. At this price, you can even use it in the recipe!

+- 15$Paco & Lola Albarino 2014

I am a huge fan of Albarino that creates excellent wines in the north-west of Spain! A white that has floral and citrus hints and that is almost too easy to drink.

Dominus Vobiscum Triple, Microbrasserie Charlevoix

The pecorino and oregano in the dish need a beer with a strong spicy taste. This lager Belgian-inspired beer offers aromas of clove, lemon, pepper, coriander and pear with a touch of acidity that will play with the textures and flavors of the dish. Beware of its high alcohol content, it’s well hidden by the dry aftertaste.

My profile

My personal notes