Maccheroncetti Calabresi with Eggplant Cream, Nduja and Buffalo Stracciatella by @federicofusca

N/A
Medium

4 servings

🍝

400 g

Pasta

🍆

600 g

Eggplant

🧂

3 g

Salt

🌶️

1 g

Black Pepper

🫒

45 ml

Extra Virgin Olive Oil

🧅

40 g

Shallot

🌶️

40 g

Nduja

🧀

80 g

Stracciatella

🌿

4 g

Basil

Preparation Steps

  1. Step 1/11

    Trim the 2 eggplants and cut them into small cubes.

    eggplant
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Finely chop the 1 shallot and set it aside.

    shallot
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Heat 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Sauté the chopped shallot for 2 to 3 minutes until softened.

    extra-virgin olive oil
    shallot
    🥄wooden spoon

  4. Step 4/11

    Add the cubed eggplant and season with about half the salt and black pepper. Cook for 15 to 20 minutes, stirring occasionally, until very soft and browned.

    eggplant
    salt
    black pepper
    🥄wooden spoon

  5. Step 5/11

    Transfer the cooked eggplant mixture to a blender. Blend until smooth, adding a splash of pasta cooking water later if needed to loosen the cream.

    eggplant

  6. Step 6/11

    Bring a large pot of salted water to a boil. Cook the 400 g maccheroncetti pasta until al dente according to the package timing.

    maccheroncetti pasta
    salt
    🥄wooden spoon

  7. Step 7/11

    Reserve 1 cup of pasta cooking water and drain the pasta. Keep the pasta warm.

    maccheroncetti pasta
    🥄ladle
    🫗colander

  8. Step 8/11

    Heat the remaining 1 tablespoon extra-virgin olive oil in the pan. Add the 40 g 'nduja and stir for 1 to 2 minutes until it melts into the oil.

    extra-virgin olive oil
    'nduja
    🥄wooden spoon

  9. Step 9/11

    Add the eggplant cream and drained pasta to the pan. Toss until evenly coated, loosening with reserved pasta water as needed.

    eggplant
    maccheroncetti pasta
    🥢tongs
    🥄wooden spoon

  10. Step 10/11

    Taste and season with the remaining salt and black pepper. Divide the pasta among 4 plates.

    salt
    black pepper
    maccheroncetti pasta
    🥢tongs

  11. Step 11/11

    Top each serving with buffalo stracciatella. Finish with torn fresh basil and serve immediately.

    buffalo stracciatella
    fresh basil

Composition

Ingredients

Types

Vegetables, Seasonings, Oils, Meat, Cured Meat

Ingredients

Pasta, Eggplant, Salt, Black pepper, Extra virgin olive oil, Shallot, Nduja, Stracciatella, Basil

Allergens

to inform

Dietetics

Dietary regimen

Mediterranean

Calories

610 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 82g, Fat: 23g, Fiber: 7g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 3mg, Potassium: 520mg, Sodium: 780mg

Vitamins

Vitamin A: 110µg, Vitamin C: 5mg, Vitamin B12: 0.5µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, colander, wooden spoon, tongs, ladle

Appliances

stovetop, blender

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Calabrian, Mediterranean

Geographic

Italy, Calabria

Various

Aspect

Texture

Creamy, Silky, Tender, Al dente

Flavors

Spicy, Savory, Rich, Smoky, Tangy, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains fresh dairy), fridge : 3 days (Store in an airtight container,Refrigerate within 2 hours,Add fresh stracciatella after reheating when possible), freezer : 1 month (Freeze pasta and eggplant sauce without stracciatella,Use a freezer-safe airtight container,Thaw overnight in the refrigerator)