PASTA AUA NORMA
Sicilian-style pasta
This recipe comes from Catania and is named after Bellini's masterpiece, the
opera Norma.
3 medium eggplants
coarse sea salt
4 oz Ricotta salata or semi-hard Pecorino cheese
1 1/2 lb fresh tomatoes, skinned and chopped
2 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
1 lb spaghetti
1 cup oil, for frying
6 fresh basil leaves, torn
salt and freshly ground black pepper to taste
Cut the eggplants into 1/4-inch thick slices. Sprinkle with the coarse sea
salt and place on a slanted chopping board. Leave for at least 1 hour, then
rinse thoroughly and dry on paper towels .. Use a fork to break the Ricotta
into fairly small, crumbly pieces (or chop the Pecorino into small pieces
with a knife) .. In a large skillet, saute the garlic in the oil until soft.
Add the tomatoes and simmer for 30 minutes, stirring occasionally .. Sieve
the thick tomato sauce and return to the skillet. Keep warm over very low
heat. . Heat the frying oil to very hot in another skillet. Fry the slices
of eggplant in batches until tender. Drain on paper towels .. Cook the
spaghetti in a large pot of salted, boiling water until at dente. Drain well
and place in a heated serving dish .. Add the tomato sauce and basil and
half the cheese .. Toss well and place in four individual serving dishes ..
Chop the eggplant into large squares. Top each portion with a quarter of the
eggplant and the remaining Ricotta or Pecorino.
Serves: 4 . Prep: 15 min. + 1 br to degorge the eggplarus Cooking: 35 min. .
Level: 2
Reader's Digest The Encyclopedia of Italian Cooking
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