Pasta alla norma. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. Pasta alla Norma Variations At it's base, this dish is a simple tomato sauce, tossed with a short pasta (macaroni, penne, etc) and cooked eggplant. Some people roast the eggplant, giving it an earthier flavor, but the traditional recipes stick to frying them in olive oil.
Feel free to use a different type of short tubular pasta such as ragatoni if you can't get your hands on boccole.
Pasta alla Norma: discover all the ingredients, and how to prepare the original Sicilian recipe. "Pasta alla Norma" is the most famous Sicilian recipe in the world.
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You can have Pasta alla norma using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Pasta alla norma
- Prepare 2 of grosses aubergines.
- You need 1 of oignon.
- Prepare 2 gousses of d’ail.
- You need 2 of boites de tomates concassées (800g).
- You need 1 of boite de concentré de tomate (70g).
- You need of Olives noires.
- Prepare of Câpres.
- It's of Tomates cerises.
- Prepare 2 of petits piments rouges.
- You need of Pâtes (6 poignées).
- Prepare 3 CS of environ de vinaigre balsamique.
- It's of Épices : Sel, poivre, persil, paprika.
- Prepare of Mozzarella burrata ou ricotta.
- You need of Jambon crus (facultatif).
Make the kitchen the center of your home with this comforting Pasta alla Norma recipe, straight from beloved Chef Lidia Bastianich's comprehensive cookbook: Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook. Lidia is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
Pasta alla norma step by step
- D’une part : couper et cuire les aubergines au four avec du jus de citron et ail en poudre (180 degré pendant 20min).
- Faire cuire les pâtes dans l’eau bouillante (avec un peu de vinaigre balsamique) retirer - 2min que la cuisson prévue.
- Dans une poêle faire revenir l’oignon dans l’huile d’olive, ajouter le concentré de tomate.
- Ajouter les deux boîtes de tomates et un peu d’eau de cuisson des pâtes.
- Dénoyauter les olives et les couper en morceaux, couper les tomates cerises, ail, câpres, piments et ajouter le tout à la poêle..
- Ajouter le vinaigre balsamique, le paprika, le persil, laisser mijoter un peu avant de rajouter les pâtes égouttées..
- Une fois les pâtes ajoutées mélanger, déposer la mozzarella coupée en morceaux un filet de vinaigre balsamique et laisser fondre.
- Bon appétit!!!.
Photograph: Felicity Cloake/The Guardian Heretically, I am going to bake my aubergines, rather than frying them as Galletto and Hazan recommend, or even deep. Pasta alla Norma (pronounced [ˈpasta alla ˈnɔrma]) is one of the most well known Italian pasta dishes. It is typical of the Sicilian cuisine created originally in Catania, Sicily, Italy. The original recipe is made with macaroni (typical Italian pasta), tomatoes, fried aubergines (eggplant), grated ricotta salata cheese, and basil. La pasta alla Norma, di origine siciliana, è un primo piatto particolarmente indicato per un pasto estivo sia per la reperibilità dei suoi ingredienti principali (pomodori, melanzane e basilico) che per il sapore fresco che lo caratterizza.