SicilianItalian
Rice Salad Alla Norma
by Cucina con Ruben · 548K subscribers on YouTube
A fresh and flavorful rice salad inspired by the Sicilian pasta alla Norma, with fried eggplant, a raw tomato sauce, ricotta salata, and basil. Perfect for a beach day.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- easy
Ingredients
12 items- 300 gParboiled Rice
- 3 pcsEggplantsmedium-sized
- 2 pcsSalad Tomatoesfor the sauce
- 1 pcsOxheart Tomatofor the sauce
- 1 pcsTomatodiced for texture
- 1 pcsGarlicclove
- Basilfresh, to taste
- Parmigiano Reggianograted, to taste
- Salted Ricottacubed, to taste
- Olive Oilextra virgin, to taste
- Saltto taste
- Pepperto taste
Method
- Cook the parboiled rice in salted boiling water for about 15 minutes until al dente. Drain and cool under cold water.
- Cut the eggplants into slices, then into small cubes.
- In a pan, heat oil with a clove of garlic and fry the eggplant cubes until golden and tender. Remove garlic if desired.
- For the raw tomato sauce: blend two salad tomatoes and one cuor di bue tomato with a pinch of salt, oil, basil, and grated Parmesan until smooth.
- Dice the remaining tomato into small cubes.
- In a large bowl, combine the tomato sauce, diced tomato, fresh basil leaves, grated Parmesan, and cubed ricotta salata.
- Add the cooled rice to the bowl and mix well.
- Add the hot fried eggplants and stir to combine, letting the heat slightly warm the sauce.
- Serve immediately or refrigerate for a beach picnic.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
