Trofie With Eggplant Pesto

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Flour - divided
1 3/4 cups	414ml	Lukewarm water
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Extra-virgin olive oil from liguria
1/2		Red onion - sliced paper thin
2		Japanese eggplants - chopped 1" dice (small)
1		Zucchini - chopped 1" dice (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Basic pesto - see * note
1/2 cup	73g / 2.6oz	Freshly-grated pecorino cheese

Recipe Instructions

* Note: See the "Basic Pesto" recipe which is included in this collection.

On a floured board, make a well with 2 cups of the flour. Add water to well and make dough by traditional well method. Knead 10 minutes and allow to rest 10 minutes.

Place 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch saute pan, heat oil until just smoking. Add onion and cook until softened but not browned, about 4 to 5 minutes. Add eggplant and zucchini and cook until softened and light brown, about 8 to 10 minutes. Season with salt and pepper, remove from heat, and set aside.

Roll dough into 1-inch dowel and cut off a 1-inch piece. To form pointed semi-curl, first roll forward on pasta to form small pencil and then backward 30 degrees to the left to form squiggle. Continue with remaining dough. When ready to serve, place squiggles of pasta (trofie) into water and cook until they float. Drain well and toss into pan with eggplant. Add Basic Pesto and toss over medium heat until well coated and warmed through. Serve immediately with grated cheese.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A05)

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