Pasta alla norma

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.

Pasta alla norma A vegetarian favourite, the sauce consists of golden fried. 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. The scents and flavors of Sicily, magical and magnetic island, sunny and beautiful from North to South and from West to East. You can have Pasta alla norma using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pasta alla norma

  1. It’s 2 of grosses aubergines.
  2. Prepare 1 of oignon.
  3. You need 2 gousses of d’ail.
  4. Prepare 2 of boites de tomates concassées (800g).
  5. Prepare 1 of boite de concentré de tomate (70g).
  6. It’s of Olives noires.
  7. It’s of Câpres.
  8. It’s of Tomates cerises.
  9. You need 2 of petits piments rouges.
  10. You need of Pâtes (6 poignées).
  11. It’s 3 CS of environ de vinaigre balsamique.
  12. You need of Épices : Sel, poivre, persil, paprika.
  13. Prepare of Mozzarella burrata ou ricotta.
  14. It’s 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. 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.

Pasta alla norma instructions

  1. D’une part : couper et cuire les aubergines au four avec du jus de citron et ail en poudre (180 degré pendant 20min).
  2. Faire cuire les pâtes dans l’eau bouillante (avec un peu de vinaigre balsamique) retirer – 2min que la cuisson prévue.
  3. Dans une poêle faire revenir l’oignon dans l’huile d’olive, ajouter le concentré de tomate.
  4. Ajouter les deux boîtes de tomates et un peu d’eau de cuisson des pâtes.
  5. Dénoyauter les olives et les couper en morceaux, couper les tomates cerises, ail, câpres, piments et ajouter le tout à la poêle..
  6. Ajouter le vinaigre balsamique, le paprika, le persil, laisser mijoter un peu avant de rajouter les pâtes égouttées..
  7. Une fois les pâtes ajoutées mélanger, déposer la mozzarella coupée en morceaux un filet de vinaigre balsamique et laisser fondre.
  8. Bon appétit!!!.

The original recipe is made with macaroni (typical Italian pasta), tomatoes, fried aubergines (eggplant), grated ricotta salata cheese, and basil. The name of the dish is said to originate from the. To me, this pasta alla Norma is what classic Italian pasta should taste like. Fresh, ripe tomatoes and lots of basil. I think that roasting the eggplant was an excellent idea and the ricotta salata is a must!