Fusilli alla norma (with eggplants and ricotta salata)
The other day I was at Costco and I found ricotta salata. Ricotta salata is a cheese typical from sicily and is basically salted ricotta. fresh ricotta is salted so that it can be preserved for a longer time.
Of course I had to get some! And I had to cook it with some other typical sicilian ingredient like eggplant and create one of the most iconic sicilian dishes: pasta alla norma.
And of course I forgot to take pics until about half way through my meal, so sorry about the pics, but this pasta is so good I could not help myself!
I have just discovered Presto Pasta Night a great weekly event in which pasta from all over the blog sphere is shared with other bloggers and I decided there could not be a pasta event without me! So for my first participation I am sharing this pasta! Thanks to Simona of Briciole for hosting next week round-up
Fusilli alla norma (with eggplants and ricotta
- 3-4 oz pasta per person
- 1 large or 2 small eggplants
- 1/2 can tomato sauce
- ricotta salata
- Start by cutting your eggplant in thin slices or in dices. Put the eggplant in a colander and salt them so that they can loose the vegetation water. Let them drain for about 30 minutes and then squeeze the eggplant, rinse them and pat them dry.
- Warm some oil in a pan and shallow fry the eggplants until perfectly cooked (about 5 minutes) then fish the eggplant out and place them on a dish lined with paper towels to remove the extra oil. In the same pan where you fried the eggplants, warm up the tomato sauce after about 5 minutes add the eggplants in the sauce and add a couple of shredded basil leaves. Season to taste with salt and pepper and let cook for about 15 minutes.
- Meanwhile, cook your pasta according to the instructions on the box. Choose short pasta such as penne, fusilli or rotini. Drain the pasta and dress with the sauce. Finally shave or grate ricotta salata on your pasta and serve hot.
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