Pasta alla Norma, one soft revisiting

Pasta alla Norma

Among the great specialties of Sicilian cuisine, in this case, more properly, Catania, there is this colorful and fragrant dish of pasta, vegetables and dairy products.
A dish dedicated to another boast of the city of Catania:
Bellini and his Norma.

Although it is a relatively simple preparation (otherwise I would very rarely prepare it), you need to dedicate some time and patience to it.
Eggplants must be thoroughly purged and then, unless you are in possession of a giant fryer, fried a few at a time.

Then the ricotta must be that hard, grated.
But here I gave an interpretation soft using a local semi-hard ricotta:
I don't always have the time to go to the south of the Alps for shopping!

Ingredients for two persons:

penne

g

150

eggplant

pz

1

salt

QB

ricotta cheese (v. Note)

g

200

garlic

cloves

2

Cherry tomatoes

g

2

extra virgin olive oil

QB

Fry oil

QB

basil

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Preparation:

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Clean and slice the aubergines.

Put them in a colander, mix them with coarse salt and cover them with a weight.
Allow them to drain for at least an hour.

After this period, boil the water for the pasta.
Rinse the aubergines well and dry them on a cloth.

Clean the tomatoes, blanch them in the boiling water prepared for the pasta and peel them (alternatively use peeled tomatoes).
Peel the garlic and crush it just with the plate of the knife blade

Heat the oil for frying and fry the eggplant a few at a time until they are golden brown.
Drain and set aside.

Throw the pasta into boiling salted water.
In a large pan, brown the garlic cloves and then add the tomatoes and then some chopped basil leaves.
Season with salt and pepper.

Add the aubergines to the pan, drain the pasta and pour it over the rest of the sauce.
Stir well over high heat for a couple of minutes.

Out of the heat add the chopped basil leaves and the ricotta.
Mix well.

Arrange the pasta on the plates and decorate them with basil leaves.

Bon appetit!

ADVICES AND NOTES:

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  • Ricotta: as written above, the original recipe necessarily requires hard, grated ricotta. In my review soft I replaced it with a local semi-hard ricotta: excellent but ... the difference is felt!
  • Here's how the pasta alla Norma appears, served with salted hard ricotta ... a couple of weeks after taking the photos for the recipe I found it;
    replicating it was, in practice, an obligation!

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