Pasta alla Norma is one of the most delicious dishes in Sicilian tradition.
It combines fresh tomato sauce, small cubes, or sliced fried eggplant and is sprinkled with ricotta salata, which makes the dish even tastier.
The pasta is widespread throughout Sicily, and each town has its pasta alla norma, better known as “pasta cu li milinciani” (pasta with eggplants).
It is native to the area of Catania, where its name originated. But more specifically, it was Nino Martoglio (1870-1921), a well-known playwright from Catania, who saw this well-seasoned dish and exclaimed: “Chista è ‘na vera Norma! “This is a real Norma” to indicate its supreme goodness, comparing it to the masterpiece “Norma” of the great composer Vincenzo Bellini.
The Famous Pasta alla Norma with Ricotta Salata
Description
Pasta alla Norma is one of the most delicious dishes in Sicilian tradition.
Ingredients
Instructions
Eggplant
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Cut the eggplant into cubes and leave them in salted water for 20-30 minutes.
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Drain the eggplant cubes, squeeze them with my hand, and fry them in hot oil.
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Dry them on paper towels and set them aside.
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Pasta
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Put in a pot with more than 3 liters and a half ( 1 gal ) of water; usually, the best way to cook the pasta is to put 1 liter (4 cups of water for every 100g (3.5 oz of pasta).
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For every liter of water, add 8g (1/2 tablespoon) of salt; it should only be added when the water begins to boil.
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Add the pasta and cook for 10-12 minutes according to the instructions on the pasta pack; do not exceed the allowed time.
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Drain the pasta and pour it into dishes; pour a small ladle of Tomato sauce on the pasta, add the fried eggplant, and then sprinkle grated ricotta salata.
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Buon appetito!!!
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pasta alla norma, ricotta salata