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Enchantress Circe Style Sauce (Pasta "Maga Circe")
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(Recipe ID: 1012)
Serves 4
Preparation time: 30 minutes; Cook time: 1 hour and 20 minutes
Source: Vito De Carolis
In this recipe, pasta is served with a “Magical” sauce. Circe transformed her enemies, or those who offended her, into animals through the use of magical potions. She was renowned for her knowledge of drugs and herbs. In this recipe we use a lot of “Magical” ingredients.
Ingredients
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- 1.1 pound Dry Pasta *
- 1 large Yellow Bell Pepper
- 1 medium size Eggplant, peeled and diced 1/4 inch cubes
- 5 Tablespoons Coarse Sea Salt *
- 3 Tablespoons Extra Virgin Olive Oil *
- 1 large clove Garlic, lightly squeezed
- 4 Anchovie Fillet, preserved in olive oil, chopped
- 8 Black Olives, preserve in brine or olive oil, drained, pitted and quartered
- 6 large Basil Leaves, minced
-
1 Tablespoons Capers, finely chopped
Note CAPERS IN SALT: before using them, put them in abundant cold water, changing it many times to make them lose a little bit of salt and be careful not to salt the sauce too much. CAPERS IN VINEGAR: before using them it is recommended to wash them in cold water in order to partially eliminate the sour flavor of the vinegar.
- 1 pinch Fresh Grated Nutmeg *
- Fine Sea Salt and Fresh Ground Black Peppercorn, to taste *
- 1 1/2 gallons Cold Water
- 3 Tablespoons Fresh Grated Pecorino Cheese *
Instructions
- Sprinkle diced eggplant with 1 tablespoon coarse salt and let them sit in a colander for an hour (you'll usually see a lot of liquid beading on the surface). Rinse the eggplant in plenty of water to remove the salt, firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture, and then pat the eggplant dry with paper towels. Set aside. Note: Thorough drying is important; squeezing out excess moisture will give you a less greasy result.
- Meanwhile, put the bell pepper on the oven rack and roast until blistered and charred; then place in a food grade plastic bag. Allow some air to remain and loosely tie. The steam that will form in the bag will help to remove the skin. Let cool for about fifteen minutes or until you can easily handle the peppers. Remove from bag and use your hands to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips. Set aside.
- Warm 3 tablespoons of extra virgin olive oil in a large nonstick frying pan over low heat; add squeezed garlic clove, fry until browned and discard. Add chopped anchovies, cook stirring for 2 minutes, then add diced eggplant and tomato strips, saute for 2 minutes.
- Add to the sauce: quartered olives, minced basil, roasted bell pepper, chopped capers, grated nutmeg and adjust the seasoning with fine sea salt and pepper.
- Add the coarse sea salt (4 tablespoons), then add the pasta and cook until al dente.
- Drain well in a colander (reserving ½ cup of the pasta water to adjust the sauce).
- Add cooked pasta and reserved pasta water to the sauce, combine, then cook for 30 seconds; add Pecorino cheese and mix well to combine all ingredients and serve immediately.
Suggested shape of pasta to use with this sauce:
Eliconi/Eliche giganti, Caserecce, Penne rigate, Elicoidali, Spaghetti or Bucatini
