Pasta alla Norma (eggplant pasta)
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⭐️ Pasta alla Norma is a classic Sicilian pasta dish with rich and creamy tomato sauce, tender roasted eggplants, and fresh basil.
⭐️ Ingredients
2 ounces (350 grams) rigatoni pasta
ROASTED EGGPLANT
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
TOMATO SAUCE
2 tablespoons extra virgin olive oil
1 medium onion
2 cloves garlic
½ teaspoon red pepper flakes
1 can (28 oz or 800 g) whole peeled tomatoes
1 cup (250 grams) water
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
10 leaves fresh basil
1 handful ricotta salata grated. Sub parmesan, pecorino, feta, or vegan cheese.
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Pasta alla norma (Eggplant Pasta)
Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It's an excellent meaty vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good!
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Eggplant Recipes We NEED to Share with You | Our Favorite Italian Eggplant Recipes
Eggplant used to be my least favorite vegetable... until Eva completely changed my mind in a previous video:
Now I can't get enough of it! We're back on the subject because since releasing the first video, we've accumulated a handful of eggplant recipe that, for various reasons, we really feel the need to share. On the roster we have a long-awaited classic, a personal favorite, a shameful secret, and a point that Eva needs to prove.
We hope you enjoy learning about these dishes! If you do, please give this video a thumbs-up and subscribe to the channel!
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PASTA ALLA NORMA RECIPE -
CAPONATA DI MELANZANE RECIPE -
MAMMA ROSA'S EGGPLANT RECIPE -
LICCUMIE COOKIE RECIPE -
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00:00 - Eggplant Recipes We NEED to Share
00:52 - A Classic Eggplant Pasta Recipe
03:09 - Pasta alla Norma
05:12 - A Personal Favorite Eggplant Recipe
07:08 - Caponata di Melanzane
09:21 - Our Secret Eggplant Dish
11:56 - The REAL Mamma Rosa's Eggplants
13:32 - Another Eggplant Dessert Recipe
16:13 - Liccumie Eggplant Cookies
18:05 - Ciao for Now!
Pasta alla Norma | very common Sicilian dish | Fried eggplant with tomatoes.
#pastaallanorma #pastarecipes #pasta #siciliandish
Pasta alla norma is a typical Sicilian dish
Ingredients:
2 cups oil vegetable/canola/sunflower (480 ml)
3 whole cloves of garlic
A handful of fresh basil for sauce and to garnish
Salt to taste
Red dried chili pepper (optional)
Ricotta Salata to grate on top of pasta
1 lb of Rigatoni/Elicoidali/fusilli or any short cut pasta to your liking (450 grams)
Directions:-
1. In a large sauté pan add your oil, garlic, and chili pepper.
2. Put the heat on medium/high and garlic.
3. When garlic is golden, remove from oil, add tomatoes, and most of the basil.
4. Keep some basil to garnish the plate before serving.
5. Lower your flame and let the tomatoes cook about 20 minutes.
6. While, tomatoes are cooking, wash, dry and cut your eggplant skin on into cubes.
7. Add about 2 cups of vegetable oil in a medium frying pan and put on a high flame.
8. When the oil is hot start frying your eggplants a little at a time (don’t overcrowd pan otherwise they’ll absorb lots of oil).
9. Drain on a paper towel. Salt lightly and set on the side.
10. When the sauce is ready it needs to be puréed, best is a vegetable manual strainer, and if you don’t have one use an immersion blender or even a standard blender.
11. Add strained sauce and eggplant back into your sauté pan and place on low heat.
12. Place a large pot filled with water and salt on heat to boil for your pasta.
13. Cook your pasta al dente and drain it. Now mix the pasta with your sauce and eggplants and stir to coat pasta evenly.
14. Before serving grate a generous amount of Ricotta Salata and basil to garnish.
Buon Appetito ????
Thank you for watching!
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How to Make PASTA ALLA NORMA like a Sicilian
Pasta alla norma, has everything you want from a delicious Sicilian pasta dish. Crispy eggplant, salty ricotta cheese, luscious tomato sauce…and the ideal pasta shape to scoop it all up with. Fun fact: Pasta alla norma is named after Bellini's 19th-century opera, Norma..and I promise you’ll be singing your way back to the pan for more once you try this satisfying eggplant pasta treat.
#eggplantpasta #pastaallanorma #eggplantpastarecipe
????Get the recipe on my website
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INGREDIENTS:
300g/8oz Casarecce Dry Pasta
Small bunch fresh basil
2 cloves garlic
Ricotta Salata (Up to 250g)
1 can peeled tomatoes or 1 x bottle passata
1-2 eggplants
Extra virgin olive oil (EVOO)
Vegetable oil (for frying)
Salt + Pepper
5L water
UTENSILS:
2 medium sized deep pans
Medium size mixing bowl
Vegetable masher
Wooden spoon
Knife
Large pot for boiling pasta
Hand sieve
Grater
Knife
METHOD:
Pasta alla norma needs quality tender eggplants, so start by trimming the top and bottom of one (or two) and then cut into strips.
In the meantime, heat up vegetable oil in a deep pan or small pot.
Once the oil reaches a temperature of 180°C/356°F (or you can see it is ready!) place a handful of your strips in at a time and fry them up!
Pasta alla norma is all about the crispy eggplant, so once the eggplant strips are golden brown, remove from the oil and put them onto a plate lined with paper towels to absorb any excess liquid and leave to rest.
Add 5L water to a large pot and leave it to boil while you prepare your sauce.
This Sicilian Eggplant pasta is made with a fresh tomato sauce, so pour the peeled tomatoes into a medium mixing bowl and crush using a vegetable mashing utensil.
Once you have created a puree of tomatoes, add salt and pepper and mix with a wooden spoon.
Next place a medium size pan on your stove at low-medium heat and warm up a generous drizzle of extra virgin olive oil.
Once the oil is slightly warm crush the garlic cloves, adding them to the pan and stir.
VINCENZO’S PLATE TIP: To prevent burning the garlic, add a tablespoon of water (slowly) to the pan, and mix it through.
Pour the tomato mix into the pan and drop the temperature to a lower heat so it cooks slowly.
Now it’s time to cook your pasta, so add a tablespoon of rock salt to the water, stir to help dissolve and leave to cook as per packet instructions.
VINCENZO’S PLATE TIP: Leave the lid slightly off centre on top of the pot letting some air in so the pot doesn’t overflow.
Add ¾ of the eggplant to your sauce and leave to simmer (at a low temperature) before breaking up a few fresh basil leaves and adding these too.
Once the pasta is ready, get a cup full of pasta water and put it to the side.
Using a hand sieve, strain the pasta and add it to the sauce before adding the cup of water and stirring through, leaving it to cook for one more minute.
Grate some ricotta salata in the pan and mix through until melted.
HOW TO SERVE:
Add a few generous scoops of pasta to a serving bowl, a small handful of crispy eggplant (remember the extra you had put to the side?) along with freshly grated ricotta salata and a couple of basil leaves…
E ora si mangia, Vincenzo’s Plate…Enjoy!
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