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  • Recipe

Roasted Rosa Bianca Eggplant Filled Pasta with Crema and Vidalia Onion Soubise

Roasted Rosa Bianca Eggplant Filled Pasta with Crema and Vidalia Onion Soubise

Ingredients

  • 3 to 4 ea.
    Rosa Bianca Eggplant, halved and scored, divided use
  • 3/4 oz.
    Roasted Garlic
  • 6 oz.
    Goat Cheese
  • 7 oz.
    Crème Fraîche, divided use, plus extra for garnishing
  • 5 ea.
    Vidalia Onions, julienned
  • 1 bouquet
    Garni Thyme, Rosemary and Oregano, plus extra for garnishing
  • 4 oz.
    Unsalted Butter
  • 1 ea.
    Small Shallot, thickly sliced or quartered
  • 1 ea.
    Garlic Cloves, sliced, lightly fried
  • 1 oz.
    Butter
  • 2 T
    White Wine
  • 1 T
    Lemon Juice
  • Grated Pecorino, as needed
  • Pasta Dough, recipe follows
  • Egg Wash, as needed
  • Olive Oil, as needed
  • Extra Virgin Olive Oil, as needed
  • Kosher Salt and freshly ground Black Pepper, as needed

Preparation

Season eggplant with roasted garlic, spreading into the scored section and drizzle with oil. Roast in preheated 350°F oven for 25 minutes or until soft. Separate ¼ of the eggplant for garnishing.

Mix the eggplant and goat cheese in food processor. Season with salt and pepper and add 3 ounces of creme fraiche and fill pastry bag. Sheet with pasta machine and make strips of about 4 inches by 20. Using a pastry bag, set a line of filling in the longer side. Brush the rest of the sheet with the egg wash. Roll the sheet, keeping the filling inside. With a cutter, seal the roll. Roll the filled-pasta, making a spiral and keep in a sheet pan until needed. Cover with a damp towel until ready to cook.

In a hot pan lightly coated with olive oil, sauté onions, season with salt and pepper and add herb bouquet. As onions gain color, add butter and cook on low until soft. Remove herbs, blend onions, cool, stir in remaining 4 ounces of creme fraiche and correct seasoning. Hold soubise.

In a pan, sauté shallot and garlic in butter. Add wine, butter and  eggplant pieces, saving some for garnishing. Add pasta as soon as it is cooked. Season with salt, lemon juice and a spoon of crème fraiche, making a thick glaze.

To plate, place soubise on plate. Set pasta on top in a spiral, garnish with grated Pecorino, dots of goat cheese and eggplant, any remaining sauce and fresh herbs.

To make pasta: Combine 800 grams of AP flour with 2 teaspoons of salt in food processor. Run for 10 seconds and slowly add 382 yolks and 1 whole egg. Knead dough, wrap in plastic and rest 30 minutes.