Vegetarian Pasta Recipe | Anellini alla Pecorara | Eggplant Recipe

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Over medium-high heat, warm a generous amount of olive oil in a medium saucepan. Add the carrot, onion and celery and cook until the onion starts to brown.
2. In another saucepan of similar size, heat more olive oil over high heat. Add the onion, eggplant, zucchini and capsicum with a spoon of table salt and cook for about 20 minutes, stirring now and then.
3. In the first saucepan, add the chopped tomatoes and a teaspoon of table salt. Rinse the tomato can with a little water, swirl it, and add that liquid to the sauce too.
4. Stir the sauce well and cook for 15 to 20 minutes.
5. On a wooden board or table, mix the semolina and plain flour with your hands. Make a well in the centre and add one glass of water and a pinch of salt.
6. Drizzle olive oil over the water, which makes the dough more elastic.
7. Work the flour into the water from the inside rim outward, keeping the water contained. Add small amounts of extra water and keep kneading if the dough is too dry.
8. Knead until the board and your hands are clean of dough and everything has come together into a dough.
9. Cut a small piece of dough and roll it back and forth with both hands into a long strip.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionCheeseTomatoCarrotBell pepperCeleryZucchiniPecorino cheese