Pasta With Eggplant and Pork |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Rachael Ray recipe. Ingredients:
1 1/2 cups chicken stock |
1 pinch saffron thread, about 24 |
1 medium firm eggplant |
salt and pepper |
3 tablespoons extra virgin olive oil |
1 lb ground pork |
1 teaspoon fennel seed |
3 -4 garlic cloves, finely chopped |
1 small onion, very finely chopped |
2 tablespoons fresh thyme leaves, finely chopped |
1 hot chili pepper, finely chopped |
1/2 cup white wine |
1/2 cup heavy cream |
1 lb short-cut pasta, whatever shape you like |
pecorino romano cheese |
Directions:
1. Place chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate flavor.
2. Meanwhile, peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.
3. Place a large pot of water over high heat for the pasta.
4. Heat olive oil over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and a little chili pepper.
5. Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then add reduced saffon-infused stock – about 1 cup. Stir in cream and simmer over low heat while pasta cooks.
6. Cook pasta to al dente. Reserve 1/2 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding liquid as necessary to combine. Toss 1-2 minutes.
7. Serve in shallow bowls topped with freshly grated Pecorino and a bit more thyme for garnish.
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