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How To make Penne w/ Eggplant & Ricotta Salata
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant
Cut into 1/4 inch Dice 3 md Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt & Pepper 1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese,
Crumbled In large pot, bring 4 quarts of water to a boil for the pasta. Meanwhile, in a large skillet, warm 3 tablespoons olive oil over medium heat. Add eggplant and cook, stirring frequently, until it starts to soften and brown, about 10 minutes. Add half of garlic and all the rosemary and cook until the garlic is slightly golden, about 2 minutes. Season with salt and pepper. In a medium non reactive skillet, heat remaining three tablespoons of olive oil. Add tomatoes and cook over high heat, tossing until slightly softened, about three minutes. Stir in remaining garlic and season with salt and pepper. Salt the boiling pasta water. Add the penne until al dente about 13 minutes. Drain the pasta and return it to the pot. Add the ricotta salata and toss. Add the eggplant and toss again. Add the tomatoes and toss gently. Transfer the pasta to a large warmed bowl or platter and serve immediately.
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How To Make Amazing Pasta Alla Norma
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Today we're making Pasta alla Norma. This is a delicious Sicilian eggplant pasta recipe and if you've never tried it, you are in for a treat! We hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PASTA ALLA NORMA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) rigatoni
1 ½ pounds (680g) eggplant - cubed
¾ cup (160g) olive oil for frying eggplant
¼ (54g) cup extra virgin olive oil
5 cloves garlic - sliced
2 small anchovy fillets or 1-2 teaspoons anchovy paste
½ teaspoon crushed red pepper flakes
3 ounces (85g) tomato paste
1 28-ounce (795g) can whole plum tomatoes hand crushed or blender pulsed
¼ packed cup basil
1 cup (110g) Ricotta Salata shredded
salt and pepper - to taste
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How to Make Simple Sicilian Pasta Dish || Pasta Alla Norma || Ein Köstliches Sizilianisches Nudel
Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, tomatoes and ricotta salata cheese and this classic Italian dish is especially appropriate in late summer or early fall when eggplant is in season. It’s so hearty that I’ll be enjoying it through the winter.
250g Penne Pasta
2tbs Extra Virgin Olive Oil
2clo Garlic
½ sml Onion
4-5 Cherry Tomatoes
120g Eggplant
1can Small Plum Tomato
30g Ricotta Cheese
Salt and Pepper ( as your taste)
Extra: Vegetables Oil
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#Pasta #Vegetarian #HomeCook #Eggplant #EasyRecipe #FoodRecipe #Penne #Ricotta #Cheese #Nudel #Lunch #Hildesheim #Nepali #Chef #Tasty #Vegi #Foodlovers
Pasta alla Norma
Sicily, Italy is rich in culinary traditions and home to great artists like the opera composer Vincenzo Bellini. Bellini’s most famous opera is NORMA, and Sicily’s tribute to him is Pasta alla Norma, an irresistible preparation of tubular pasta shapes like ziti, rigatoni, or penne, with eggplant, tomatoes, basil and ricotta salata. The name Pasta alla Norma is said to have originated from the cry of joy and approval that people cannot repress after they eat this Sicilian specialty: “This pasta is a NORMA!” meaning a masterpiece.
This is a simple recipe courtesy of Chef Rosario, but it’s one that requires high quality ingredients. Chef Rosario recommends using small fresh eggplant—slender ones are best—that are not very seedy. This way, the eggplant doesn’t need to be salted and pressed to remove bitter juices. Additionally, use high quality San Marzano tomatoes. Ricotta salata is the cheese of choice; however, you can also use Greek feta or a young Pecorino (sheep’s milk) since Sicilian ricotta is usually made with sheep’s milk.
Chef Rosario notes about the preparation of the eggplant in this recipe that, “Every home cook or chef has a different way prepare the eggplant for this dish. Some deep fry thin slices of eggplant and then set them on a paper towel to drain the excess oil. I prefer to toss the eggplant in just enough oil to turn it golden as it pan-sears so that draining it is not necessary. Pasta, tomato, and eggplant all take 10 to 12 minutes to cook, so they should be ready all at about the same time or with a short resting time for the sauce and the eggplant.”
Buon appetito and SHARE THE PASTA!!
Penne W Eggplant Ricotta - Kitchen Cat
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★ Kitchen Cat ★ Penne W Eggplant Ricotta Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 lg : Eggplant; Cut Into 1/4 Inch Dice
1 pt : Cherry Tomatoes
2 tb : Olive Oil
1/4 lb : Ricotta Salata Cheese,; Crumbled
1 : Finely Chopped Leaves
1 lb : Penne Rigate
3 md : Garlic
1 Sprig : Fresh Rosemary
1/4 c : Olive Oil
Salt and Pepper; to Taste
QUICK EGGPLANT PASTA (Aubergine Pasta) | Italian EGGPLANT Pasta Recipes
This amazing Italian aubergine pasta recipe (or call it sicilian eggplant pasta) is made by Barilla executive chef Andrea Tranchero. Made using simple ingredients such as chilli, sundried tomatoes, eggplants, napolitana sauce, basil and ricotta salata.
E ora si mangia...Vincenzo's Plate and the aubergine pasta.
We filmed this video recipe during the Australian Open 2018
#eggplant #aubergine #pasta
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This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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