Vegetarian Pasta Recipe | Anellini alla Pecorara | Eggplant Recipe

This traditional Abruzzese vegetarian pasta dish is so sexy it’s crazy! Anellini alla Pecorara is an old time favourite and is typically cooked al dente. The vegetarian pasta sauce made up of juicy eggplant, capsicum, zucchini and tomato sauce is the perfect accompaniment. Make this for a special occasion and spoil your loved ones! ====================================================== 📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://bit.ly/SubscribeToMyYOUTUBEchannel Join this channel to get access to perks: https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join 🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/ 📖Share it with your FOODIE friends on FACEBOOK 🍝Check out my website to get more recipes http://vincenzosplate.com/ 🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/ 📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/ 📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/ 💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/ ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. ========================================================= Check out these PLAYLISTS: 👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV 🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ 🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL 🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou 🍰DESSERT RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbfFsjUKcj3iEo6JmPxDIMQ6 ✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me. ======================================================= 🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). INGREDIENTS SAUCEPAN #1 800g finely chopped tomatoes ¼ onion (finely chopped) ½ carrot (finely chopped) Celery stick (chopped into small pieces) Extra virgin olive oil (EVOO) SAUCEPAN #2 1 medium size eggplant (cut into cubes) 1 capsicum (cut into cubes) 1 zucchini (cut into cubes) ¼ onion (finely chopped) 200g sheep’s ricotta (or regular cow’s milk ricotta will also work) EVOO Pecorino cheese PASTA DOUGH: 400g semolina flour 100g plain flour 1 glass of water (you might need a little more depending on the dough) EVOO Pinch of salt 5L water METHOD: STEP ONE – PREPARE THE SAUCE 1. Put a medium size saucepan on the stove at a med-high heat and add a generous amount of EVOO. 2. Once this heats up add the carrot, onion and celery and wait until the onion begins to brown. 3. In another saucepan, around the same size, heat up some more EVOO on a high heat and once it is ready, add the onion, eggplant, zucchini and capsicum, adding a spoon of table salt. 4. Leave this to cook for around 20 minutes, stirring occasionally. 5. In the other saucepan, add the finely chopped tomatoes and a teaspoon of table salt. VINCENZO’S PLATE TIP: Remember, when you have poured out all of the tomato sauce from the can, add a touch of water, swirl it around until you get rid of all the sauce which has been left on the sides. Add this to your sauce as well. 6. Stir the sauce well, and leave it to cook for between 15-20 minutes. STEP TWO – THE PASTA! 1. Mix the semolina and plain flour together with your hands on a wooden board (or your table). 2. Create a small well in the centre and add one glass of water and a pinch of salt. 3. Drizzle some extra virgin olive oil over the top of the water VINCENZO’S MAMMA’S TIP: The reason you add a drizzle of EVOO is so that the dough becomes more elastic. 4. Work your way around the inside rim of the dough swirling your fingers around and mixing the flour and water so that they begin to combine. Take your time and continue to do this all the way around, being careful that the water doesn’t escape! 5. The ingredients will begin to combine well and start to form the dough. 6. If necessary, add a some water (just a small amount at a time) and keep kneading. 7. Once the board and your hands are free of the dough and everything has come together, it means it is ready! 8. Cut a small strip of dough and begin to roll it out, using both hands and rolling the dough back and forth, until it becomes a long strip (just like gnocchi!)