Ditaloni are thimble-sized (thimble is ditale in Italian) thick-sided pasta tubes that work very well in thick, hearty soups. In this case, a springtime zucchini and eggplant soup. To serve 4:
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 8 ounces (200 g) Ditali
- An eggplant
- 2 zucchini, diced
- 1/2 an onion, minced
- 2 ounces (50 g) slivered almonds
- 1 quart simmering broth
- 2 potatoes, peeled and thinly sliced
- A walnut-sized chunk of unsalted butter
- 2 tablespoons olive oil
- Salt & pepper to taste
- Freshly ground coriander to taste
Preparation:
Peel and dice the eggplant, salt the pieces, and put them in a colander in the sink for an hour, during which time the slat will draw forth the bitter juices. Rinse the pieces, pat them dry, and blend them briefly.
Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, zucchini, and almonds, Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are just about done, then add the pasta and cook, stirring occasionally lest the pieces stick to the bottom. When the pasta is cooked check seasoning again, stir in a pinch of coriander, and serve.
Yield: 4 servings zucchini and eggplant soup.
Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, zucchini, and almonds, Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are just about done, then add the pasta and cook, stirring occasionally lest the pieces stick to the bottom. When the pasta is cooked check seasoning again, stir in a pinch of coriander, and serve.
Yield: 4 servings zucchini and eggplant soup.
