Pasta alla Norma
Pasta alla Norma is the most celebrated first course of Catanese cuisine: macheroni with fried eggplant, tomato, and grated salted ricotta. The name is a tribute to Vincenzo Bellini, the Catanese composer and author of the opera "Norma".
Legend has it that playwright Nino Martoglio, tasting it for the first time, exclaimed: "Chista e 'na vera Norma!" — this is a true work of art.
Preparation
- 1
Cut the eggplants into 5 mm slices, sprinkle with salt, and let them drain for 30 minutes to remove any bitterness.
- 2
Dry the eggplants and fry them in generous oil until golden. Drain on paper towels.
- 3
In a pan, sauté the garlic in extra virgin olive oil. Add the crushed canned tomatoes and basil. Cook for 15 minutes.
- 4
Cook the pasta al dente in salted water.
- 5
Dress the pasta with the tomato sauce.
- 6
Arrange on plates: first the pasta, then the fried eggplants on top.
- 7
Generously grate ricotta salata and finish with fresh basil leaves.
Chef's Tips
The eggplants must be fried and NOT mixed into the sauce: they are arranged on top of the pasta. Sicilian ricotta salata is irreplaceable — Parmesan will not give the same result.