Eggplant and pecorino tortelli with ’nduja and tomato
Eggplant and Pecorino Tortelli with 'nduja and tomato combines the creamy, savory taste of baked eggplant and pecorino filling with the fiery kick of 'nduja, all encased in delicate pasta. Starting with roasting eggplant to perfection, the dish is accentuated by a rich tomato sauce infused with 'nduja, offering a bold and complex flavor profile. Crispy basil and sage leaves add a fresh contrast, while a generous topping of grated cheese and black pepper completes the dish. This recipe, ideal for serves of 4 and taking about 1 hour and 15 minutes to prepare, not only delivers a delightful culinary experience but also invites you to explore the versatility of tortelli shapes. Whether enjoyed as a comforting meal or a special dinner, it embodies the essence of inventive Italian cooking.
Ingredients
- 1 quantity whole egg and egg yolk dough
FILLING
- 800 g 1 lb 12 oz whole eggplant (aubergine)
- 40 g 11/2 oz pecorino Romano, grated, plus extra to serve
- 20 g 3/4 oz breadcrumbs juice and zest of 1/2 lemon
- salt and freshly cracked black pepper, to taste
SAUCE
- 60 ml 2 fl oz/1/4 cup extra-virgin olive oil
- 1 small handful of basil leaves
- 6-8 sage leaves
- 4 garlic cloves, minced
- 700 ml 231/2 fl oz crushed tomatoes or passata (puréed tomatoes)
- salt and freshly cracked black pepper, to taste
- ½ teaspoon sugar
- 60 g 2 oz ’nduja , (substitute with soft, chopped salami)
Instructions
- Begin with the filling. Bake the eggplant directly on an oven rack at 220°C (430°F) for 20 minutes. Scoop out the flesh and drain any excess water; discard the skin. Blend together with the pecorino, breadcrumbs, lemon juice and zest, and season; transfer to a piping bag with a medium round tip.
- Next, heat the olive oil in a medium-hot frying pan and fry the basil and sage leaves for 5–10 seconds until crispy. Remove the leaves from the pan and drop the heat to low.
- Sauté the garlic for 2–3 minutes, stirring, before adding the crushed tomato. Season with salt and sugar, and add the ’nduja, breaking it up with the spoon as you stir. Cook for 15–20 minutes, or until the sauce has thickened and the tomato has lost its raw flavour.
- While the sauce cooks, roll the pasta dough out into 1 mm (1/16 in) sheets and cut into 6 cm (21⁄2 in) squares. Squeeze a large, grape-sized dollop of filling into each and form into straight-edged tortelli.
- Boil the pasta until done, about 4–5 minutes, then use a slotted spoon to drop them directly into the sauce. Stir well, using a little pasta water to combine.
- Serve with the crispy basil and sage leaves, plenty of grated hard cheese and freshly cracked black pepper.
Notes
ON PASTA
The square-edged folds on these tortelli are particularly good at holding sauce, but play around with other tortelli shapes for something different. Cappellacci, really a type of tortelli themselves, are a great substitute.
ON INGREDIENTS
Although it channels Ma’s eggplant (aubergine) parmigiana, we roast
our eggplant instead of frying it, just to avoid an overly oily filling. If you’d prefer to fry them up though, just blot a bit of that oil out before blending.
The square-edged folds on these tortelli are particularly good at holding sauce, but play around with other tortelli shapes for something different. Cappellacci, really a type of tortelli themselves, are a great substitute.
ON INGREDIENTS
Although it channels Ma’s eggplant (aubergine) parmigiana, we roast
our eggplant instead of frying it, just to avoid an overly oily filling. If you’d prefer to fry them up though, just blot a bit of that oil out before blending.