I have no words to explain how delicious this pasta dish is! Other suggestions I’ve found online include Grana Padano or mature Pecorino Romano (with or without some crumbled feta). Recipe. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Miss you, lady! Check out more of the best aubergine recipes True pasta alla Norma is made with aged ricotta salata, which is difficult to find in the United States. Hi Lilly! Turn down the heat and cook slowly for about 20 to 30 minutes until thickened (the exact time will depend on your tomatoes). Brush the rounds with olive oil on both sides. It was so tasty and delicious. Thank you for sharing, Dale! Pasta alla Norma is a dish with a unique and irresistible taste. Welcome to Authentic Italian Cuisine. Recipe roughly adapted from Ottolenghi Simple (a cookbook, affiliate link) and my eggplant Parmesan. and after my partner and I devoured it, I had to decide if I was gonna keep the other two servings for tomorrow, or share them with someone I knew would also love it. Aubergines may be the billboard star, but tomatoes hold this dish together. I was wanting a new vegan eggplant recipe and this will be great! Add 4 tablespoons olive oil to coat surface of pan. Roast until deeply golden and tender, about 40 to 45 minutes, flipping after 20 minutes. Thanks for sharing it!! Going to be put into our rotation. If you have a question, please skim the comments section—you might find an immediate answer there. Serve immediately or refrigerate for up to 4 hours. Sprinkle with grated ricotta salata and bread crumbs. Any good cheesemongers or Italian grocers should have it, or it is easily found online and lasts for ages. It seems like ovens vary a lot! Now that is interesting! Sicilians can’t wait for summer to eat Pasta alla Norma! I just wanted to tell you I recently subscribed to your emails and I am really enjoying your recipes and stories behind them!! If you continue to use this site we will assume that you are happy with it. My mouth is watering after looking at, and reading these amazing ingredients in this dish. Mediterranean Quinoa Salad with Roasted Summer Vegetables. I hope you love it! Beautiful sauce- I ate it with DeCecco’s cavatappi pasta and it “caught” the eggplant and tomato chunks perfectly. After all I will be subscribing for your rss feed and I hope you write again soon! It’ll be ready around the time the eggplant is done roasting, and yields exactly the amount of sauce you’ll need for this dish (two cups). Others claim it stops them soaking up so much oil during cooking, which I’ve never found to be true either, but it does help to season this rather bland vegetable from the inside out, so it is a good idea, if time permits. Freshly ground black pepper, dried oregano and red pepper flakes round out the flavors in this dish. Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Preparation. It is impossible to cook aubergines without wading into the debate on the merits of salting them “to sweat out any bitter juices”, as Lucio Galletto writes in the Art of Pasta, and ruefully reflecting that you would be lucky to find a modern variety with any bitterness left to remove. Thank you for sharing! This recipe is simple enough to pull off on a weeknight if you start an hour before dinnertime. More about Cookie and Kate », Follow us! This summer along with I’m sure millions…I learned to make sourdough bread…so your pasta dish will go perfect with my bread and a fresh salad! Eggplant. Can’t wait to try it. We won’t bother salting the eggplant before roasting—it’s truly unnecessary with modern eggplants. Sacrifice me to your Gaulish gods if you must, conservative cooks, but please, give it a try first. I’m excited it was a hit, Lisa! I ended up giving the leftovers to my vegetarian neighbours, and they raved about it. Made it with red lentil penne (I’m gluten-free). It’s best allowed to cool slightly before eating. Your comments make my day. https://salvoitaliancuisine.com/pasta-alla-norma-sicilian-recipe I just stumbled upon your weblog and wanted to mention that I have truly loved surfing around your weblog posts. Here I share my experiences to help anyone who wants to discover the "Authentic and Original Italian recipes". This amazing recipe features roasted eggplant, not fried! Saute for a couple of minutes, then add the tomatoes and half the basil and bring to a simmer. Will definitely make again! Made this for dinner last night and it was SO good! If making your own marinara: Cook the sauce per instructions. She peels her aubergine before use, which seems a shame, as its skin is such a beautiful colour, while Rogers and Gray call for the pale, round Italian variety which yields beautiful big rounds, but tastes, as far as I can tell, very similar to its longer cousin; so use whatever looks best when buying. Hi Norma! I tried it a couple of times in Florence and Rome with Capers added. Maybe mixing the eggplant and marinara sauce together and serving it separately with quinoa or couscous? You’ll see rigatoni in these photos, but I’ve also really enjoyed spaghetti. Reading through this post reminds me of my good old room mate! The scents and flavors of Sicily, magical and magnetic island, sunny and beautiful from North to South and from West to East. Thanks! Definitely recommend using the full amount if you can, but amazing regardless. This is outstanding. Hi Cristina, You could but the texture and flavor will be different. Yum yum yum! Thank you, Iviry! The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth. Hazan drains her tinned tomatoes of their juice before use. A vegetarian dish with traditional, simple and genuine ingredients: a true blast of flavors bite after bite! Place the eggplant on the lined baking sheets. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn. I typically scoop some into a Pyrex glass measuring cup just before draining. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Place the fried eggplants in a bowl with kitchen paper in order to absorb the excess oil. Luana, thank you!! Oh, my name is also Norma. It should not be considered a substitute for a professional nutritionist’s advice. Wash the eggplants, trim the ends and peel them leaving some skin on. It also contains two of your five-a-day (bonus! Featured in: Which is just about everyone I know! If you’re hungry for more pasta dishes, I’ve got you covered. I’m excited to introduce you to this dish because it is a completely satisfying vegetarian dinner. This recipe is simple enough to pull off on a weeknight if you start an hour before dinnertime. Thank you, Laura! A Sicilian speciality that’s disappointingly said to have been inspired by the beauty of the Bellini opera of the same name, rather than the Tory politician’s wife, norma packs a serious summery punch, while also having enough heft to warm up the most unseasonably dreary of evenings. Since we’re roasting the eggplant rather than frying, and it all falls apart in the dish anyway, roasting it in rounds is easier and offers more surface area for browning. I have never left a comment before on any recipe site but this was soooo good I just had to. Your tomato sauce recipe is also brilliant! I overcooked the eggplant by a few minutes because I love the flavor of “over” roasted veggies. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. I’m the only one in my house who likes eggplant so thinking of cutting the amount down just for my portion. Not the case! Cook the pasta al dente in abundant salted water. Fill the pan with a single layer of eggplant cubes. Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. Thank you for taking the time to review. Did you flip them half way? Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions.