I have been writing this blog for almost a year now. However, today I feel that I may be experiencing some kind of a writer’s block for the first time. On the other hand, it may not be such a bad sign if a recipe is so fabulous that it practically leaves you speechless (or writingless, but that’s not really a word, is it?)?
I am also in silent awe of the versatility of the ricotta cheese. It is amazing how well its very subtle flavour works in various dishes ranging from this pasta sauce to pastries and salads. And in this case the sauteed shallots and ricotta form the perfect union to base the rest of the dish on.
Finally, I suppose I do need to break my written muteness at least to share the source of this recipe. The name of the site translates as “Granny’s recipes”. So after all, even if my verbal skills are sometimes unreliable, you can at least always trust an Italian nonna!
Penne Pasta with Ricotta Cheese and Eggplant
320 g penne pasta
200 g ricotta cheese
Thinly slice the shallot and saute it on a gentle heat in a pan with 2 tablespoons of olive oil, a pinch of salt and pepper. Cut the eggplant into thin slices. Take another pan and heat it (without any oil) and cook the eggplant slices until it is crisp. Season with salt and remove from the heat.
Combine the ricotta with the sauteed shallot and let the mixture cook for 5 minutes on a low heat.
Cook the pasta in salted boiling water and drain. Add the pasta to the pan with the shallot – ricotta sauce. Cut 3/4 of the fried eggplant into smaller slices and combine them with the pasta and sauce. Remove the pan from the heat and add one tablespoon of fresh parsley (chopped) and the tomato (sliced into small cubes). Serve warm and garnish the plates with the remaining eggplant slices.