A sicilian pasta: fusilli alla norma
Among all the recipes of the Italian tradition, a very well known pasta is the one to the “norma”, directly from the recipe book of the Sicilian grandmothers here the recipie!
Obviously, as in all recipes, you will need to buy the ingredients, unless for a casual and fortuitous coincidence (I doubt it) you don’t already have them in your pantry in the kitchen.
INGREDIENTS for 2 people:
- 250 gr. of integral fusilli
- 1 aubergine
- 1 bottle of tomato sauce
- 1 tuft of basil
- 150 gr. of ricotta salata
- oil for frying (I recommend peanut oil)
- black pepper q.b.
- Salt q.b.
- sugar q.b
- extra virgin olive oil.
- Wash and dry aubergine
- Take a large enough pan and pour the peanut oil and let it heat over medium heat
- Cut the aubergine into thin or half-moon washers
- Start frying the aubergines without using salt.
- After frying the aubergines place them on absorbent paper so as to collect all the excess oil (at this point treat yourself to a glass of white wine as a prize for the frying!)
- Take a medium pan and heat two tablespoons of oil e.v.o.
- Add a clove of whole garlic, black pepper and a basil leaf.
- When the garlic is browned (but not too much) pour a bottle of rustic tomato sauce.
- Add 4 basil leaves, a tablespoon of salt and 3 of sugar.
- Cover with a lid and cook over medium-low heat for about 30 minutes, remembering to mix from time to time.
- at this point bring to a boil a pot of salt water previously.
- Fusilli are ready?
- Add the drained pasta to the sauce pan (the fusilli)
- Mix keeping the flame low.
- Add the aubergines leaving a pair aside to garnish the dish.
- Add the ricotta salata.
- Turn off the heat and serve.
- Complete the dish with a sprinkling of salted ricotta, a pair of aubergines and two basil leaves.
The wine that I recommend as a pairing (unless you have liver problems or are teetotalers) is a Etna Bianco superiore DOC
“And you? Send us your recipe“
Enjoy your meal!