Wednesday, September 10, 2008

Pasta Al Forno with Roasted Romaine Lettuce and Baby Eggplant

The pasta dish came from Soncerae Yeager via our daughter Karen.  Boil 1 lb. shaped pasta like rigatoni (al dente) and preheat the oven to 500 F.  Saute one finely chopped onion and 3 garlic cloves in 2T olive oil.  After 3-5 min. add 1 14oz. can of crushed tomatoes and bring to a boil.  Add 1/2C heavy cream, cinnamon to taste (about 1t), salt and pepper.  Add 3oz. prosiutto (cooked bacon would work as well) mix in the pasta and turn into a greased baking dish.  Top with grated Parmesan cheese and place in the oven for 10 min.
Cut the Romaine head in half lengthwise.  Drizzle with olive oil, salt and pepper and one clove of minced garlic.  Place on a hot grill for 2-4 min. until lightly browned on the surface.  The dressing was made by mixing 1T finely chopped shallot, 3T crumbled blue cheese, 2T mayo, 1 1/2T fresh lemon juice, ant 1 1/2t water.
Cut the eggplants in half lengthwise, drizzle with olive oil, salt and pepper and a fresh herb, if you wish.  Grill along with the Romaine.



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