Thursday, August 11, 2011

Bow pasta with grilled vegetables

In the summertime, with the warm and sultry weather, the desire to eat drops a little bit. Just as the nature, similarly our diet changes in this period: we assume a sad and disconsolate look when faced with a dish of pasta with tomato sauce or an hot dish that up until recently would make us leap with joy and, on the contrary, we jump for joy with the view of fresh foods, vegetables, salads, fruit that normally broke our appetite (so to speak).
 And, woe is me! Cookery never goes on vacation and we, mothers and not, whether we are at home or we are on vacation (unless we have chosen the all inclusive formula residence or hotel) we always have to worry about what to cook, therefore, with a touch of imagination and plenty of goodwill, we always try to please all table-companions.
 Today I think I have succeeded in this, (thanks to the help of "Cucina Moderna" too) with a light, tasty and colourful meal: bow pasta with grilled vegetables, a dish that can be eaten tepid or cold.
 If you prefer you can enrich it by adding green cheese such as curd cheese, Crescenza (kind of soft cheese typical of Lombardy), goat's cheese, philadelphia etc.
Here's the recipe:

Serves 4

Bow pasta 350 g (12.35 oz)
Courgettes 2 
Pepper 1
Eggplant 1
Tomatoes 2 
Basil leaves 6-7
Fresh red pepper 1
Olive oil 7 tablespoons
Salt to taste
 Cut the courgettes and the eggplant lengthwise into 1/4 inch thick slices and in large flakes the pepper. If you do not like the strong and zesty taste of the eggplant I suggest you to put the slices on the hot grid as soon as you cut them or to sprinkle them with salt to prevent them from turning black and therefore tasting zesty.
 Grill the vegetables on a hot grid (photo 1-2), then cut them into small pieces and put them in a large mixing bowl (photo 3), make sure its large enough to be able to dress the pasta in it.
 Parboil the tomatoes for one minute in boiling water, then peel them, remove the seeds, cut the flesh into small pieces and add them to the vegetables (photo 4). Season with 5 tablespoons of olive oil, salt, hot pepper and chopped basil leaves, stir (photo 5) and let stand for about half an hour.
 Meanwhile, bring to the boil enough salted water, add 2 tablespoons of olive oil and boil the bow pasta. Drain the pasta al dente, put it on a dishcloth and let it cool.  To conclude, add the bow pasta to the vegetables, stir and serve cold or tepid.
 Bon appetit!

No comments:

Post a Comment