ItalianSicilian
Pasta alla Norma
by Cucina con Ruben · 548K subscribers on YouTube
A classic Sicilian pasta dish with fried aubergine, fresh tomato sauce, and ricotta salata.
- Difficulty
- medium
Ingredients
9 items- EggplantsPeel a strip of skin, slice thinly, then salt to draw out water
- Coarse SaltFor salting the aubergine
- Spring OnionFinely chopped for the sauce
- Extra Virgin Olive OilUsed for sautéing the spring onion and for frying the aubergine and basil
- BasilUsed in the sauce and for frying as garnish
- Fresh TomatoesFor the sauce, cooked for 10 minutes
- SaltFor seasoning the sauce
- MezzemanicheThe pasta shape used in this recipe
- Salted RicottaGrated and used to finish the dish
Method
- Peel a thin strip of skin from the aubergine, then slice them thinly.
- Place the sliced aubergine in a colander and sprinkle with rock salt to draw out the water.
- Finely chop the spring onion. Sauté it in extra virgin olive oil with basil leaves.
- Add fresh tomatoes, season with salt, and let cook for 10 minutes. Optionally pass the sauce through a sieve.
- After the aubergines have released water, dry them thoroughly with paper towels.
- Fry the aubergine slices in extra virgin olive oil at 170–180°C until golden.
- For plating, quickly fry a few basil leaves for about 10 seconds until they become translucent.
- Cook the mezzemaniche pasta in salted boiling water until al dente.
- Drain the pasta and toss it with the tomato sauce. Add grated ricotta salata and mix well.
- Serve with additional ricotta salata and the fried basil on top.
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.
