RIGATONI ALLA NORMA
Aubergine, garlic, basil, extra virgin olive oil, and salted ricotta.
Moderate
Sicily
70 minutes
680 Kcal
RIGATONI ALLA NORMA
Aubergine, garlic, basil, extra virgin olive oil, and salted ricotta.
Moderate
Sicily
70 minutes
680 Kcal
RIGATONI ALLA NORMA
Aubergine, garlic, basil, extra virgin olive oil, and salted ricotta.
Moderate
Sicily
70 minutes
680 Kcal
GENESIS
Pasta (or more frequently Rigatoni) alla Norma is an iconic masterwork of Sicilian gastronomy, originating from Catania. Its history is deeply steeped in culture and inextricably bound to the grand composer Vincenzo Bellini, a native son of the Etnean city.
Legend has it that the name "alla Norma" was coined by the Catanese playwright Nino Martoglio who, upon tasting this sumptuous dish composed of pasta, tomato sauce, fried aubergines, grated ricotta salata, and fresh basil, exclaimed "Chista u00e8 'na vera Norma!", comparing its sheer perfection to Bellini's famous opera of the same name, which is itself revered as an absolute masterpiece.
Although the custom of dressing pasta with tomato sauce and fried aubergines was likely already customary within rustic Sicilian fare, the addition of ricotta salata paired with the dedication to the operatic masterpiece consecrated this dish, elevating it to a culinary symbol of Catania and a pride for the whole of Sicily. Its simple elegance and the sublime harmony of Mediterranean flavours continue to captivate palates across Italy and throughout the world.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Rigatoni
Aubergines of median stature
Peeled plum tomatoes
Garlic
Freshly gathered basil
Extra virgin olive oil
Salted ricotta
Peanut oil for frying
Salt
Pepper
320 g
2
700 ml
1 clove
1 bouquet
to taste
to taste
1 litre
to taste
to taste
CURATION
Prepare the aubergines:
Wash the aubergines, slicing them to a thickness of approximately 1 cm, then cube the slices. Place the aubergine cubes in a colander with a sprinkle of coarse salt and let them rest for about 30 minutes, allowing them to release their bitter juices.Prepare the sauce:
In a spacious pan, gently sauté the garlic in a drizzle of extra virgin olive oil. Add the peeled tomatoes and a few basil leaves, season with salt, and let it simmer over a gentle flame for about 20-30 minutes, stirring occasionally. Then, pass the sauce through a food mill to achieve a velvety texture.Fry the aubergines:
Rinse the aubergine cubes to remove the excess salt and dry them thoroughly with paper towels. In a large pan, heat abundant peanut oil and fry the aubergines until they achieve a beautiful golden hue. Drain them on paper towels to remove any excess oil.Cook the pasta:
Bring a generous pot of salted water to a boil and cook the pasta Al Dente. Drain and toss it into the pan with the tomato sauce.
Complete the dish by folding the fried aubergines into the sauce, mixing gently. Serve the Pasta alla Norma steaming hot, adorned with a generous grating of ricotta salata cheese and a few fresh basil leaves.
aspiration
For a more vibrant, sun-kissed flavor, you may employ ripe, fresh tomatoes in place of their preserved counterparts.
Should you prefer, the aubergines may be baked in the oven rather than fried, offering a lighter rendition of this classic culinary poem.
Ricotta salata remains the fundamental soul of Pasta alla Norma's authentic flavor; we implore you not to substitute it with any other cheese.
GENESIS
Pasta (or more frequently Rigatoni) alla Norma is an iconic masterwork of Sicilian gastronomy, originating from Catania. Its history is deeply steeped in culture and inextricably bound to the grand composer Vincenzo Bellini, a native son of the Etnean city.
Legend has it that the name "alla Norma" was coined by the Catanese playwright Nino Martoglio who, upon tasting this sumptuous dish composed of pasta, tomato sauce, fried aubergines, grated ricotta salata, and fresh basil, exclaimed "Chista u00e8 'na vera Norma!", comparing its sheer perfection to Bellini's famous opera of the same name, which is itself revered as an absolute masterpiece.
Although the custom of dressing pasta with tomato sauce and fried aubergines was likely already customary within rustic Sicilian fare, the addition of ricotta salata paired with the dedication to the operatic masterpiece consecrated this dish, elevating it to a culinary symbol of Catania and a pride for the whole of Sicily. Its simple elegance and the sublime harmony of Mediterranean flavours continue to captivate palates across Italy and throughout the world.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Rigatoni
Aubergines of median stature
Peeled plum tomatoes
Garlic
Freshly gathered basil
Extra virgin olive oil
Salted ricotta
Peanut oil for frying
Salt
Pepper
320 g
2
700 ml
1 clove
1 bouquet
to taste
to taste
1 litre
to taste
to taste
CURATION
Prepare the aubergines:
Wash the aubergines, slicing them to a thickness of approximately 1 cm, then cube the slices. Place the aubergine cubes in a colander with a sprinkle of coarse salt and let them rest for about 30 minutes, allowing them to release their bitter juices.Prepare the sauce:
In a spacious pan, gently sauté the garlic in a drizzle of extra virgin olive oil. Add the peeled tomatoes and a few basil leaves, season with salt, and let it simmer over a gentle flame for about 20-30 minutes, stirring occasionally. Then, pass the sauce through a food mill to achieve a velvety texture.Fry the aubergines:
Rinse the aubergine cubes to remove the excess salt and dry them thoroughly with paper towels. In a large pan, heat abundant peanut oil and fry the aubergines until they achieve a beautiful golden hue. Drain them on paper towels to remove any excess oil.Cook the pasta:
Bring a generous pot of salted water to a boil and cook the pasta Al Dente. Drain and toss it into the pan with the tomato sauce.
Complete the dish by folding the fried aubergines into the sauce, mixing gently. Serve the Pasta alla Norma steaming hot, adorned with a generous grating of ricotta salata cheese and a few fresh basil leaves.
aspiration
For a more vibrant, sun-kissed flavor, you may employ ripe, fresh tomatoes in place of their preserved counterparts.
Should you prefer, the aubergines may be baked in the oven rather than fried, offering a lighter rendition of this classic culinary poem.
Ricotta salata remains the fundamental soul of Pasta alla Norma's authentic flavor; we implore you not to substitute it with any other cheese.
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GENESIS
Pasta (or more frequently Rigatoni) alla Norma is an iconic masterwork of Sicilian gastronomy, originating from Catania. Its history is deeply steeped in culture and inextricably bound to the grand composer Vincenzo Bellini, a native son of the Etnean city.
Legend has it that the name "alla Norma" was coined by the Catanese playwright Nino Martoglio who, upon tasting this sumptuous dish composed of pasta, tomato sauce, fried aubergines, grated ricotta salata, and fresh basil, exclaimed "Chista u00e8 'na vera Norma!", comparing its sheer perfection to Bellini's famous opera of the same name, which is itself revered as an absolute masterpiece.
Although the custom of dressing pasta with tomato sauce and fried aubergines was likely already customary within rustic Sicilian fare, the addition of ricotta salata paired with the dedication to the operatic masterpiece consecrated this dish, elevating it to a culinary symbol of Catania and a pride for the whole of Sicily. Its simple elegance and the sublime harmony of Mediterranean flavours continue to captivate palates across Italy and throughout the world.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Rigatoni
Aubergines of median stature
Peeled plum tomatoes
Garlic
Freshly gathered basil
Extra virgin olive oil
Salted ricotta
Peanut oil for frying
Salt
Pepper
320 g
2
700 ml
1 clove
1 bouquet
to taste
to taste
1 litre
to taste
to taste
CURATION
Prepare the aubergines:
Wash the aubergines, slicing them to a thickness of approximately 1 cm, then cube the slices. Place the aubergine cubes in a colander with a sprinkle of coarse salt and let them rest for about 30 minutes, allowing them to release their bitter juices.Prepare the sauce:
In a spacious pan, gently sauté the garlic in a drizzle of extra virgin olive oil. Add the peeled tomatoes and a few basil leaves, season with salt, and let it simmer over a gentle flame for about 20-30 minutes, stirring occasionally. Then, pass the sauce through a food mill to achieve a velvety texture.Fry the aubergines:
Rinse the aubergine cubes to remove the excess salt and dry them thoroughly with paper towels. In a large pan, heat abundant peanut oil and fry the aubergines until they achieve a beautiful golden hue. Drain them on paper towels to remove any excess oil.Cook the pasta:
Bring a generous pot of salted water to a boil and cook the pasta Al Dente. Drain and toss it into the pan with the tomato sauce.
Complete the dish by folding the fried aubergines into the sauce, mixing gently. Serve the Pasta alla Norma steaming hot, adorned with a generous grating of ricotta salata cheese and a few fresh basil leaves.
aspiration
For a more vibrant, sun-kissed flavor, you may employ ripe, fresh tomatoes in place of their preserved counterparts.
Should you prefer, the aubergines may be baked in the oven rather than fried, offering a lighter rendition of this classic culinary poem.
Ricotta salata remains the fundamental soul of Pasta alla Norma's authentic flavor; we implore you not to substitute it with any other cheese.