Tagliolini Beniamino Gigli

Name: Tagliolini Beniamino Gigli
Yield: 2-3 servings
Cuisine: Italian
Ingredients: 1-2 small eggplants, about 8 ounces total; 1 small peperoncino (red); 1 small peperoncino (red); 2-3 ounces pancetta; 8 ounces tomatoes, peeled; 8 ounces tagliolini; 1 tablespoon minced parsley; 2-3 ounces prosciutto; 4 tablespoons olive oil; Pinch of salt; 4 grindings of pepper

Preparation info

2-3
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

I sampled this dish in Porto Recanati, the birthplace of Beniamino Gigli (1890-1957), the legendary tenor. The velvety sweetness of Gigli’s voice and his passionate phrasing made him immensely popular.

Ingredients

1-2 small eggplants, about 8 ounces total
1 small peperoncino (red

Europe
Italy
Marche
Porto Recanati
Umbria
Pasta
Mediterranean

Method

A good sharp knife is the key to this dish. Wash and peel the eggplants. Cut lengthwise into strips no thicker than a pencil. Wash the peperoncino and cut lengthwise into the skinniest strips possible. Cut the pancetta into thin strips and the prosciutto into tiny cubes.

Set a large pot of water to boil. Toss in a pinch of salt and bring to a boil again.

In a large saucepan heat