Ingredients for 4 servings:
320 gr penne pasta
500 gr tomato puree or 350 gr tomato pulp
100 gr hard ricotta
2 little violet eggplants
1 clove of garlic
Basil
Oil
Salt
Pepper
Ready in: about 75 minutes
320 gr penne pasta
500 gr tomato puree or 350 gr tomato pulp
100 gr hard ricotta
2 little violet eggplants
1 clove of garlic
Basil
Oil
Salt
Pepper
Ready in: about 75 minutes
How to prepare the recipe: "Pasta alla Norma":
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bitter flavour, wash quickly and dry with a kitchen towel.
Fry them into hot boiling oil, when golden remove from the pan, dry the eggplants on blotting paper and set apart in a warm place.
Into another pan heat 2 tbsp of oil, golden the garlic and then remove it, add the tomato pulp, cook for 10 minutes, salt, pepper. Grate the ricotta.
Boil the penne, drain “al dente”, place on a serving plate, strew with the grated ricotta, half tomato sauce and 2 leaves of basil. Put on the slices of fried eggplants, flavour with the remaining ricotta and tomato sauce.
Preparation time: 30 minutes (+30 minutes resting time)
Cooking time: 45 minutes
Difficulty: easy
Origin: Sicily
Chef’s advices
Combine with Garda Classico Rosè, Montepulciano d’Abruzzo Cerasuolo, Etna Rosato.
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bitter flavour, wash quickly and dry with a kitchen towel.
Fry them into hot boiling oil, when golden remove from the pan, dry the eggplants on blotting paper and set apart in a warm place.
Into another pan heat 2 tbsp of oil, golden the garlic and then remove it, add the tomato pulp, cook for 10 minutes, salt, pepper. Grate the ricotta.
Boil the penne, drain “al dente”, place on a serving plate, strew with the grated ricotta, half tomato sauce and 2 leaves of basil. Put on the slices of fried eggplants, flavour with the remaining ricotta and tomato sauce.
Preparation time: 30 minutes (+30 minutes resting time)
Cooking time: 45 minutes
Difficulty: easy
Origin: Sicily
Chef’s advices
Combine with Garda Classico Rosè, Montepulciano d’Abruzzo Cerasuolo, Etna Rosato.
In the picture, Pasta alla Norma
Pasta with beans
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
Bigoli with duck meat sauce
(First courses)
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt ...
(First courses)
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt ...
Ravioli with mozzarella cheese
(First courses)
Cut the mozzarella into little dices. Chop the ham. Clean, wash and chop the parsley. Sift the ricotta into a large bowl ...
(First courses)
Cut the mozzarella into little dices. Chop the ham. Clean, wash and chop the parsley. Sift the ricotta into a large bowl ...
Pasta alla Norma
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
Cappellotti with pike fillets and vegetables
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
