Faraci Special Pasta
About Pasta FaraciThe Faraci brand was born in 1930. Over 70 years of experience and tradition, handed down from father to son, are the cultural heritage of the company that has always produced durum wheat pasta.
Antonio, the grandfather, while working in a mill that produced top-quality flour, thought of combining this raw material with water, to produce what is now considered a symbol of Italy: pasta. Today, the company is in its third generation and has added new production systems to the traditional method developed by grandfather Antonio, while respecting the environment and the consumers. Learn More  |
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Serves 4.
Prep: 15 min. Cook: 15 min.
1 large eggplant
4 tbsp coarse sea salt
2 bell peppers, cut in strips
2 large zucchini, thinly sliced
4 chopped ripe tomatoes
13 oz/400g mozzarella cheese, diced
1/2 cup extra-virgin olive oil
2 tbsp finely chopped parsley
salt and fresh ground white pepper
1 lb fusilli or eliche pasta
Cut the eggpalnt into 1/4 inch thick slices. Place on a large flat dish and sprinkle with coarse salt. Place a plate on top with weight on it (a heavy book) and leave to drain for 1 hr. Rinse well and dry with paper towels. Grill the vegetables in a grill pan or under a broiler. Place in a large serving bowl with the mozzarella and sprinkle with the parsley, sat and pepper. Drizzle with the oil. Cook the pasta in a large pot of salted, boiling water until cooked al dente. Drain and when cool, dry on a dish cloth. Toss well with the vegetables and serve.
Wine: a dry white.
From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild.
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Aged Balsamic Vinegar
