Pasta alla norma authentic recipe from Catania

The Sicily in a plate. If we wanted to describe pasta alla norma like this it would be enough and it would also advance. A simple dish, so simple that preparing it will take you very little time. Few ingredients that make it unique and symbol of the whole of Sicily. In this article we propose pasta alla norma, the authentic recipe from Catania .

Preparation pasta alla norma

(3) While the tomato sauce is cooking, switch to cooking aubergines . First, however, put a pot with the water on the fire , we will need it for the pasta.
(4) Cut the aubergines not too thick (a few mm) to facilitate cooking

(5) Once the aubergines have been cut cook them in abundant extra virgin olive oil . Maintain a constant temperature of about 170 ° until they are golden. Help yourself with a skimmer to collect them from the pot and place it on absorbent paper.

(6) Ready sauce and aubergines we just have to throw the pasta . The ideal type of pasta for this recipe are rigatoni ! Cook the pasta al dente and once cooked you just have to add the rest.

(7) Before mix gravy and aubergines to the pasta add a little basil in the sauce off the heat.

(8) Once mixed everything end with a grated sheep's milk ricotta . If you don't have it for a variety of reasons, you can also add parmiggiano cheese. It goes without saying that, as tradition has it, sheep's milk ricotta makes the difference.

Filippo and I decided to present the plate in a nice way. If you want to amaze your guests, just lay the pasta in half fried aubergine. What you need to do is cut an eggplant in half, empty it and fry it. So it will serve as a dish for our pasta!

Pasta alla norma authentic recipe: storage

It is recommended to consume pasta alla norma at the moment without mixing it or leaving it in the fridge.

Pasta alla norma authentic recipe: story

As we have already said in the preface, pasta alla norma is a must in Sicily. One of those recipes even just heard if you haven't tasted it yet. Few ingredients for a unique and simple result.

But where does this recipe come from? Who owns its origins ? Let's put it this way: like every recipe, there are its variations. Like any recipe, everyone tries to grab their origins.

But the origins of pasta alla norma are clear because they have been handed down for decades. It is the city of Catania the mother of pasta alla norma and its name comes from an exclamation of Nino Martoglio.

He, in front of such great beauty, exclaimed: is a real norm ! Dedicating the expression to the homonymous work by Vincenzo Bellini, the rest is history.

Conclusions

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