RECIPE PASTA ALLA NORMA PLEASE READ RECIPE RIGHT THROUGH FIRST For 4 persons you will need 400 grms pasta (I like to use penne for this recipe, but it is also served with maccheroni or spaghetti) 1 small onion very finely chopped 2 cloves garlic very finely chopped Either 800 grms fresh tomatoes without skin and seeds and chopped or 2 tins good quality crushed tomatoes (polpa) 2 small aubergines sliced 200 grms ricotta salata grated a handful of basil dash of olive oil black pepper Start by preparing all ingredients, that way you will not forget any stage of the recipe. With regards to the aubergines, you may either slice fairly thinly or you can dice them. However you choose to serve them, you must first slice and sprinkle heavily with salt, leave for 20 minutes and then rinse and thoroughly pat dry. This removes any bitterness the aubergine might have. Once that is done, depending on whether you want the aubergine diced or thinly sliced, proceed to prepare. In a large pan boil salted water for pasta, and proceed per instructions. Meanwhile, take a frying pan and drizzle some olive oil and sautee the aubergines and put aside. Next gently sautee the onion, do not caramelise, just soften. Mid way add the finely chopped garlic, ie just before the onions are ready. Garlic takes very little time to cook and you definitely do not want the garlic to burn or sauce will taste horrible. Add the tomatoes and I also add a fillet of anchovy but this is purely optional. Taste and see if sauce needs a tsp of sugar (tomatoes are strange creatures some times). Add half of the basil leaves (around 6 leaves, which you tear up with hands at this moment and not before - they can turn brown otherwise) Let sauce simmer for a few minutes till you have a rich consistency. Take off fire, add the ricotta and remaining basil leaves and aubergines, toss all with pasta and serve and add just a dash of olive oil (literally just a tiny splash) to each plate and grind some fresh pepper and voila!! Bon appetit! PS IF YOU FIND THAT YOU CANNOT OBTAIN RICOTTA SALATA YOU MAY USE FRESH RICOTTA, IT IS NOT EXACTLY ALLA NORMA BUT IT IS VERY NICE. I RECOMMEND THAT YOU USE 2 ANCHOVY FILLETS IN THAT CASE. PPS PLEASE FEEL FREE TO ASK IF YOU NEED FURTHER CLARIFICATION
Posted on: Fri, 12 Jul 2013 07:58:29 +0000
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