'PASTA A NORMA' Typical Sicilian Pasta recipe; its name has been coined by Nino Martoglio, a poet playwright from Catania, who, tasting this pasta dish, was amazed by its extraordinary taste and compared it to the highest lyric composition by Vincenzo Bellini, named 'Norma'.
400 gr of pasta (bucatini type); 1 or 2 aubergines; 100 gr of salted ricotta cheese; 1,5 kg of ripe tomatoes (or 500 cl of tomato sauce); 2 cloves of garlic; 1 small bunch of basil: extra vergin olive oil, salt and pepper.
Wash the tomatoes and place them in a bowl with warm water for approximately 10 minutes.
Peel them, remove the seeds and chop them up; move them to a pan, where you have already warmed up the garlic with a bit of oil. It is also possible to used already made tomato sauce instead of fresh tomatoes sauce.
Add a bit of basil, salt and pepper; mix and leave it cook at moderate heat.
Wash the aubergines and chop them up. Let them rest in a colander, sprinkled with salt, for one hour, in order to let them absorb less oil while cooking; after that, fry them in hot oil.
Stew the pasta in hot water, drain it 'al dente' and add it to the tomato sauce. Mix it well and add the aubergines, basil leaves and an abundant amount of grated salted ricotta cheese or shavings of salted ricotta cheese.
The original recipe uses white ricotta cheese, even though the use of salted ricotta cheese baked in the oven is very much common in several areas of the region.
Wine pairings: Nero D'Avola.
Rapida la spedizione e buono il prezzo del vino ordinato. Grazie dei prodotti d'omaggio!
Veloci precisi e puntuali
Sapurusi©2016 - Nuova Commerciale Siciliana S.r.l.
