Baked Penne with Lamb, Eggplant and Fontina
- 2 eggplant, each about 1 lb., peeled and cut into 1/2-inch dice
- 2 Tbs. fine sea salt, plus more, to taste
- 5 Tbs. extra-virgin olive oil, plus more for greasing
- 1 large yellow onion, chopped
- 2 large garlic cloves, minced
- 2 tsp. minced fresh rosemary or 1 tsp. crumbled dried rosemary
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 lb. ground lamb
- 1/2 cup dry red or white wine
- 3 Tbs. tomato paste
- 2 cups peeled, seeded and chopped fresh or canned plum tomatoes, with juices
- Freshly ground pepper, to taste
- 1/2 cup low-sodium beef broth
- 2 1/4 cups milk
- 4 Tbs. (1/2 stick) unsalted butter
- 3 Tbs. unbleached all-purpose flour
- Generous pinch of freshly grated nutmeg
- 1/4 tsp. fine sea salt
- 1/4 lb. fontina cheese, shredded
- 2 Tbs. kosher salt
- 3/4 lb. penne
- Produce
- Eggplant (2)
- Flat-leaf parsley, fresh (3 Tbs.)
- Plum tomatoes, fresh or canned with juices (2 cups)
- Rosemary or, fresh (2 tsp.)
- Yellow onion, large (1)
- Meat
- Ground lamb (1 lb.)
- Canned Goods
- Beef broth, low-sodium (1/2 cup)
- Tomato paste (3 Tbs.)
- Cooking & Baking
- All-purpose flour, unbleached (3 Tbs.)
- Garlic cloves, large (2)
- Kosher salt (2 Tbs.)
- Nutmeg (1 Generous pinch)
- Olive oil, extra-virgin (5 Tbs.)
- Pepper, Freshly ground (1)
- Sea salt, fine (2 1/8 Tbs.)
- Pasta & Grains
- Penne (3/4 lb.)
- Dairy
- Butter, unsalted (4 Tbs.)
- Fontina cheese (1/4 lb.)
- Milk (2 1/4 cups)
- Beer, Wine & Liquor
- Red or white wine, dry (1/2 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published September 9, 2011 (1 year ago).
9 people saved this recipe.
