CRESTE - CALIFORNIAN BLISS, GUANCIALE, CRUNCHY EGGPLANT
INGREDIENTS
Recipe for 4 persons
1 BOX - PASTA SANTINA CRESTE
4oz. TOAST ALMOND FLAKES
1ea ROSEMARY SPRIG
Suggestion: Pecorino cheese for finishing
Hand sliced guanciale for plating!
CALIFORNIA BLISS
20oz ORGANIC TOMATO PASSATA
6oz GUANCIALE (OR PANCETTA)
1ea LARGE EGGPLANT 1/2" DICED
1ea SMALL ONION
3fl.oz. EVOO
Salt & Pepper to taste
PROCEDURE
25 Minutes + 30 for eggplant in salt
FRIED EGGPLANT
THIN SLICE EGGPLANT WITH A MANDOLINE, LAY ON A TRAY WITH KITCHEN PAPER, SPRINKLE WITH SEA SALT, LET REST FOR 30 MINUTES TO RELEASE EXCESSIVE BITTERNESS AND FLUIDS.
PATCH DRY EACH EGGPLANT SLICE AND FRY IN OIL AT 365f UNTIL GOLDEN. SET ASIDE.
CALIFORNIA BLISS
DICE GUANCIALE AND LET IT SWEAT IN A PAN UNTIL CRUNCHY,
USE A SLOTTED SPOON TO REMOVE IT,
LOWER THE FLAME AND ADD DICED ONION, ONCE SOFTENED, ADD TOMATO SAUCE AND LET COOK FOR 20 MINUTES. ADJUST SEASONING.
FINAL STEPS AND PLATING
BOIL 3qt. OF WATER WITH 1OZ SEA SALT.
LET CRESTE SWIM FOR 12 MINUTES,
DRAIN SAVING SOME OF THE COOKING WATER
POUR INTO THE SAUCE, ADDING FRIED EGGPLANT,
GUANCIALE AND STIR UNTIL NICE AND COZY.
PLATE PASTA TOPPING IT WITH HAND SLICED GUANCIALE TOASTED ALMOND FLAKES AND ROSEMARY. ENJOY!
