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
4 Ingredient Zucchini Pasta Recipe
This easy zucchini pasta recipe...
... relies on jammy sautéd zucchini for texture and for soaking up the delicious simple flavors of lemon and garlic. It's simple, but absolutely perfect.
Best Italian Food: Pasta alla Norma
Pasta alla Norma is a traditional Sicilian dish made with pasta, eggplant, tomato sauce, and ricotta salata cheese. The dish is named after the opera Norma by Vincenzo Bellini, as it is said to evoke the flavors and colors of Sicily. The star of the dish is the eggplant, which is typically fried until it is golden and tender, and then combined with a simple tomato sauce to form the base of the dish. The sauce is then tossed with cooked pasta, such as spaghetti or penne, and topped with crumbled ricotta salata cheese, which adds a salty and tangy flavor to the dish. Pasta alla Norma is a hearty and flavorful dish that is perfect for a casual dinner or a special occasion. Its unique combination of ingredients and bold flavors make it a must-try for anyone who loves Italian cuisine.
Pasta alla Norma | Fried eggplant and tomato pasta
Pasta alla Norma, a popular Italian pasta dish traditionally from Sicily. It's a perfect fusion of Italian Mediterranean flavours, simple and quick to make with few ingredients.
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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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Pasta salad with eggplant and sun-dried tomatoes - quick recipe
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Another express summer recipe by Deb, using typical Mediterranean ingredients: the pasta salad with eggplant and sun-dried tomatoes.
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Here is a summer dish with a strong Mediterranean flavor: the pasta salad with eggplants and sun-dried tomatoes, excellent either hot or cold. Let's see how to do! We'll need:
• 14 oz (400 g) of short pasta
• 10,5 oz (300 g) of long eggplants
• 1,5 oz (40 g) of sun-dried tomatoes
• 2 spring onions
• 1/5 cup (20 g) of grated ricotta salata cheese (or feta or pecorino)
• ½ cup (60 g) of pine nuts • 20 basil leaves
• 1 fresh red chilli pepper
• 4 tbsp of extra virgin olive oil
• 1 clove of garlic
• salt
First of all, cut the eggplants into circles about 1/10 inch (3 mm) thick.
Then soften the sun-dried tomatoes by soaking in hot water for 5 minutes; when they have softened, cut into strips.
In a pan, put the oil, the crushed garlic, the chopped chili pepper with the seeds removed, and the chopped spring onion, and brown for a few seconds.
Now add the eggplants and salt to taste; cook the eggplants with a ladle of hot water, then add the sun-dried tomatoes. Now boil the pasta in plenty of salted water.
When the eggplants have softened, add the roughly chopped basil leaves. Toast the pine nuts in a small non-stick pan.
Drain the pasta keeping a little cooking water, and add it to the vegetables. Finally, fold in the toasted pine nuts and the grated ricotta salata cheese.
Here is our pasta salad, serve it hot or cold, as desired... good, easy and quick!