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Orecchiette Dell'ortolano (Garderner's Sytle Little Ear Pa

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

  1. Chopped coa
  2. 1 lb Orecchiette Pasta
  3. 1/2 lb Asparagus -- *** see note
  4. Note
  5. 1 lb Eggplant -- * see note
  6. 2 lb Fava Beans -- peeled
  7. Water
  8. Black Pepper -- to taste
  9. Salt -- to taste
  10. Must
  11. 4 tb Extra Virgin Olive Oil
  12. 3 Cloves Garlic -- peeled &
  13. 2 Red Bell Peppers -- ** see
  14. Cut
Contains GlutenEggs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Asparagus High in vitamin K · High in protein · Source of folate · +2

    High in vitamin K · 42 µg per 100 g, 55% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in protein · 2.2 g per 100 g, 44% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of folate · 52 µg per 100 g, 26% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of iron · 2.1 mg per 100 g, 15% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 19% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Nutrients per 100 g of “Asparagus, raw”, USDA FoodData Central.

  2. Eggplant Source of protein

    Source of protein · 1.0 g per 100 g, 16% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. * washed and sliced 1/2 inch thinck, unpeeled ** fire-roasted, peeled and seeded *** cleaned, boiled and cut into 1-inch pieces
  2. Orecchiette Dell'Ortolano (Garderner's Sytle Little Ear Pasta)
  3. 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.
  4. 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.
  5. 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. Saute 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.
  6. 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.
  7. Serves 6.
  8. (c) Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure, 4/26/95)

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grill or grill pan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Colander
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Tess Mercer. Saved from accuchef.com (http://accuchef.com/ASPARAGU), file Recipes/accuchef.com/ASPARAGU in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.