Crazy good orrechiettes with grilled eggplants and mozzarella di bufala

Crazy good orrechiettes with grilled eggplants and mozzarella di bufala
  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely

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.

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Crazy good orrechiettes with grilled eggplants and mozzarella di bufala

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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!

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Our sommeliers suggest
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! See the product
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. See the product
Crazy good orrechiettes with grilled eggplants and mozzarella di bufala
Our sommeliers suggest
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! See the product
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. See the product

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