Pasta alla Norma

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Pasta alla Norma

Pasta alla Norma

Pasta alla Norma
                                 Pasta alla Norma

Pasta alla Norma :

Number of people


350 g spaghetti

250 g sifted tomatoes

800 g long black eggplant

100 g salted ricotta cheese (refined)

150 g fresh ricotta cheese

Extra Virgin Olive Oil

basil leaf


Pepper 5 berries

Preparation: 1 hour
Cooking time: 30 min
Step 1
Wash the aubergines, peel and dice them, then put them in a vegetable colander with salt; and let them rest for 1 hour.
Step 2
Then rinse the aubergines and dry them.
Step 3
Heat oil in a frying pan and fry the eggplants; drain them with absorbent paper to absorb excess oil.
Step 4
Wash the basil and set it aside.
Step 5
Boil water for pasta; in the meantime, reheat the pasta
Step 6
tomatoes sifted in a small saucepan, with a little salt, pepper and a few chopped basil leaves.
Step 7
Cook the spaghetti al dente and place them in a serving dish.
Step 8
Add the fresh ricotta cheese, the rest of the chopped basil leaves and the sifted tomatoes. Mix well and place the spaghetti on plates.
Step 9
Then add the aubergines and sprinkle with the grated aged ricotta cheese.
Step 10
Then serve the plates, decorated with whole basil leaves.
I add my grain of salt

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