Evening Edge
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DEL.ICIO.USPerciatelli Fillet de Pomodoro (Fillet of Tomato)
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Cuisine: Italian
IN THE KITCHEN WITH . . . / MARK LYNCH, ALPHARETTA:
MAIN DISH: Perciatelli Fillet de Pomodoro
(Fillet of Tomato)
Nominated by Paige Galbraith
"It's funny how one person can make such a big difference in your life. My brother, Mark Lynch, was the quintessential bachelor --- order in pizza, pick up fast food. Then along came Ben Albano, our mom's future husband. Ben lived and breathed Italian and cooked true Italian cuisine. Mark learned the mechanics of cooking, as well as a love of cooking, from Ben.
Hands on time: 25 minutes Total time: 40 minutes Serves: 4
Ingredients:
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2-4 tablespoons olive oil
1/4 pound thinly sliced prosciutto or pancetta, coarsely chopped
1 onion, coarsely chopped
1 (28-ounce) can peeled tomatoes, coarsely chopped
1/4 cup grated Parmesan cheese
1/2 cup torn fresh basil
2 teaspoons butter
1/4 teaspoon red pepper flakes, or to taste
1/4 cup vegetable oil
1 eggplant, cut into 1-inch pieces
Salt and red pepper
3/4 pound of penne, mini-penne or perciatelli pasta
1 cup ricotta cheese
Instructions:
In a large skillet over medium heat, add olive oil to just cover the bottom of the pan. When oil is hot, add prosciutto and saute until lightly browned. Remove and drain on paper towels. Reduce heat to low, add onion and saute until translucent. Add back half the prosciutto. Increase heat to high and add a large spoonful of tomatoes, constantly stirring until thickened. Reduce heat to low and add the rest of the tomatoes. Add Parmesan, half the basil, butter and red pepper and stir to combine. Cook for 30 minutes, stirring occasionally. Season with salt and pepper.
Meanwhile, heat another pan and cover with vegetable oil. Fry eggplant until golden; drain on paper towels.
When sauce is almost ready, prepare pasta according to package directions.
Divide pasta in individual bowls. Lightly top pasta with sauce. Lay eggplant around bowls and place a large spoonful of ricotta in the center. Top with remaining prosciutto and basil.
Meanwhile, heat another pan and cover with vegetable oil. Fry eggplant until golden; drain on paper towels.
When sauce is almost ready, prepare pasta according to package directions.
Divide pasta in individual bowls. Lightly top pasta with sauce. Lay eggplant around bowls and place a large spoonful of ricotta in the center. Top with remaining prosciutto and basil.
Notes:
Mark Lynch says presentation is key to this dish. He recommends using high-quality canned tomatoes, such as the Sclafani, Flora's or Truscello brands.
Nutrition:
Per serving: 834 calories (percent of calories from fat, 40), 34 grams protein, 86 grams carbohydrates, 6 grams fiber, 37 grams fat, 80 milligrams cholesterol, 2,129 milligrams sodium.
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