Orecchiette Dell'Ortolano (Garderner's Sytle Little Ear Pa
Submitted by smitty
Orecchiette dell’ortolano: Italian gardener’s-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
35 minDell’ortolano means “in the style of the gardener," and this dish is all about showcasing what the gardener actually has on hand in late spring. Broiled eggplant, fire-roasted peppers, fresh asparagus, and double-peeled fava beans get tossed with orecchiette, the little Pugliese “ear” shapes that scoop up vegetables better than any other pasta.
Each vegetable cooks separately because each one needs a different touch. Eggplant gets broiled until collapsed and sweet. Peppers char whole on an open flame until their skins slip off. Asparagus blanches fast in salted water and then air-cools so it keeps color without going limp.
Don’t skip the double peel on the fava beans. The outer pod is obvious; the second papery skin around each individual bean is the one most cooks leave on, and it’s bitter and chewy. Pinch it off to reveal the bright green kernel inside.
The finish is deliberately simple. Hot olive oil, garlic just to golden, and a splash of pasta water to pull everything together. No cheese, no cream, just vegetables and good oil.
Chef Tips
- Reserve a half cup of pasta water before draining in case the finished dish needs loosening.
- Don’t shock blanched asparagus in ice water; it bleeds out flavor along with the heat.
- Use a Y-peeler on fava beans after a 30-second blanch to speed up the double peel.
- Finish with a drizzle of raw extra-virgin olive oil right at the table.
Variations
- Add halved cherry tomatoes or zucchini ribbons when in season.
- Substitute fresh peas if fava beans aren’t around; the prep is far easier.
- Top with shaved pecorino or a scattering of toasted breadcrumbs for extra texture.
Ingredients
Directions
Brush the sliced eggplant with some of the olive oil and sprinkle with salt and peper to taste.
Broil the eggplant on both sides, turning it once, until it is soft and nicely brown. Cut into large cubes and set aside.
Put the bell peppers on an open flame to scorch them and remove the skin, seeds and core (or seedn and core the ppers, cut them into quarters and place them under the broiler to loosen the skin).
Cut the pepper into medium strips and set aside.
Cook the asparagus spears in lightly saled water for about 4 minutes. Drain and let them cool. Do not put them into cold water.
Cut the aspargus into 1 inch pieces and set aside.
Peel off the rough outer skin of the fava bans.
Remove the tender little bain in the inside pods. Discard all but the little bean.
Drop the pasta into rapidly boiling, lightly salted water.
Stir well, and often, for about 8 minutes or a little less (the pasta must be al dente).
Meanwhile, heat the olive oil in a large skillet and when it is hot add the garlic. Sauté the garlic for about 1 minute or until it is just golden.
Add the eggplant, bell pepper, asparagus, fava beans and some salt and peppr to taste.
Let the mixture cook for about 3 minutes on medium heat.
When the pasta is done, drain off all but a tiny bit of cooking water. Add pasta to the skillet with the other ingredients and toss well.
Serve very hot in heated pasta bowls.
Serves 6.
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