Italy, despite its tiny size, has a number of disparately different climates which are good, better, and best for growing specific food crops. It ranges from desert hot in Sicily in the south to mountainous cold in Torino in the north.
One common example of this geographic difference is the more common use of olive oil in the southern part of the country and butter and cream in the north - in pasta sauces. Olive trees need long, warm, dry seasons to produce abundant amounts of quality olives which are then pressed for their oil. Cows need land and a whole lot of grass to make milk. Sicily has little of either where as the Northern mountainous regions bordering Switzerland have more land area and plenty of grasses. This local availability of crops translates to local availability of quality ingredients in each area.
While there are many subtle and not so subtle differences in ingredients and recipes throughout the twenty regions of Italy there are many common and authentic techniques that are prevalent throughout. One of them is browning or sautéing. Americans are more apt to sauté or broil something lightly, while most Italians enjoy a much darker, crunchier finished product. Pasta in Italy is invariably prepared just before serving, not cooked in advance and then reheated. Most of Italy enjoys its pasta al dente or extra firm, while Americans have been conditioned to eat pasta that is soft and mushy: not very authentic and a true crime in my opinion.
Here’s some great Italian cuisine – an authentic, simple and unforgettable pasta recipe perfect for the harvest season we are in the midst of.
Pasta With Crunchy Grilled Eggplants – for 4
- Baby Sicilian Eggplants – 6 the size of your fist
- Garlic
- Olive Oil
- Sea Salt
- Black Pepper
- Parmigiano-Reggiano Cheese
Partially peel and then cut the eggplants in half
Spray them with olive oil on both sides and grill them under a high heat until they are very dark brown, almost burnt
Mash together in a bowl with two large cloves of finely chopped garlic, more olive oil, sea salt to taste, and black pepper
Cook 1 lb. of thick linguini extra firm, or al dente, drain, add to the eggplant mix and toss well until all the pasta is covered in oil and eggplant.
Serve immediately topped with Parmiggiano-Reggiano cheese
This process shouldn’t take more than one half hour from when you start peeling the eggplants to sitting down with your favorite glass of extra cold white wine.
Start by heating the pasta water while you grill the eggplants. By pairing specific dishes, like this one, with the best locations of crops, like eggplant, insures that the ingredients and flavors are optimal in Italian cuisine. By the time the eggplants are crispy golden brown the water is boiling and ready for the pasta.
Don’t be fooled. Pasta is at its nuttiest and tastiest best when extra firm or al dente.
Another version of this Italian cuisine calls for topping it with ample amounts of room temperature Marinara Sauce which every Italian has in the refrigerator and Pecorino Romano Cheese instead of Parmigiano-Reggiano.
I say try it all three ways . . . this is authentic Italian cuisine at its finest!
