Chef Ritu Dalmia recipes and methods: Caponata, Walnut Pesto and Testaroli Pasta

Caponata - 400 - 500 Grams Serves 2-3​

EGGPLANT CAPONATA METHOD:
STEP 1 – Cut the onion, celery, leeks and eggplant in 1.5 inch dices, keep them separately in a bowl
STEP 2 – Add half of the olive oil in a cold pan add diced onion, celery, leeks and cook on low heat till translucent, season & take them out in a bowl.
Step 3 – Add the remaining olive oil in the same pan and cook eggplant on low heat till golden brown while stirring occasionally.
STEP 4 – Add the cooked onion, celery & leek dices in the pan add tomato puree and allow them to cook for 2 minutes on slow flame.
STEP 5 – Add red wine vinegar, olives, raisins and capers in the pan, cook for another 30 seconds; add brown sugar to balance the sourness.
STEP 6 – Cook till the tomato puree coats the vegetables evenly; check for seasoning finish with a pinch of cocoa powder.
STEP 7 – Take it out on a serving plate garnish it with fresh basil leaves & chopped blanched almonds.

TIP:-
• Tastes best when eaten cold the next day.
• Can stay for weeks in the refrigerator.
• Classic topping for a bruschetta.

 

Walnut Pesto - 200-250 grams Serves 2-3

WALNUT PESTO METHOD:
STEP 1 – Roast the walnut in a pan or in an oven on very low heat avoiding any color, allow them to cool.
STEP 2 – Take a blending jar & add walnuts, parmesan, olive oil, parsley, garlic and blend.
STEP 3 – Check for seasoning.

TIP:-
• Use it as a spread or dip to make a best snack.
• Use it for tossing pasta.
• Blend some milk soaked white bread for a variation.
• Can be stored for weeks in an airtight container in the refrigerator.

Testaroli pasta 300 grams Serves 2-3

TESTAROLI PASTA METHOD:
STEP 1 – Mix the OO farina and buckwheat flour in a bowl, add salt and mentioned quantity of water.
STEP 2 – Add a pinch of baking powder and stir till the batter is smooth and have zero lumps in it.
STEP 3 – Keep a thick bottom cast iron pan on high heat, grease the pan with olive oil, pour the batter on the pan with the help of a ladle, spread by shaking and tilting the pan, flip the side and cook from both sides till golden brown in color, the thickness should be of 1-2 cm atleast, it shouldn’t be thin as a crepe.
STEP 4 – Remove it from the pan, cut it into ribbons and directly toss it with you choice of sauce or may be the walnut pesto, finish with parmesan and serve, or you can cool it down, cut it into ribbons, drop them in a blancher with abundant boiling water, take it out in a pan and toss with walnut pesto, finish with parmesan and serve.


TIP:-
• Can be stored for weeks in the refrigerator.
• Ideally the above recipe will end up making 4 sheet of pasta.