Pasta con le Melanzane Come non Mai! Penne alla Norma

Sono Flavia Diamante ed in questa ricetta vi mostro la ricetta originale della pasta alla norma. Sinfonia di melanzane…Ricetta classica Catanese.

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In questa video ricetta di PIATTO™, ti presentiamo:

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PASTA ALLA NORMA
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La ricetta è attribuita alla città di Catania, tant’è che è il piatto simbolo della cucina catanese, sebbene numerose varianti della pasta al sugo preparata con le melanzane fossero certamente già diffuse in tutto il meridione prima della nascita ufficiale del piatto

#pasta #melanzane #sicilia #ricetta #ricettafacile #recipe #food #piatto

INGREDIENTI PER 4
rigatoni o simili: 320 g
passata e polpa di pomodoro: 750 g
melanzane: 1 kg
ricotta salata: 40 g
aglio: 2 spicchi
olio EVO: 4-6 cucchiai
basilico: 4-6 foglie
sale: q.b.
olio per frittura

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INDICE
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0:00 intro
0:18 le melanzane
1:51 il sugo della norma
6:04 la sinfonia è sul piatto!

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PRODOTTI UTILIZZATI IN QUESTO VIDEO (o simile)
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CREDITI
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Pasta alla “Norma,” a triumph of eggplant in a dish that’s a masterpiece. I’m Flavio Diamante, and today I’m taking you to Catania, where we’ll make pasta alla “Norma.” For the “Norma,” I selected striped pear-shaped eggplants. They’re soft and incredibly sweet. There’s absolutely no need to salt them. These are truly delicious… in part, and we dice them into nice, large cubes, a bit like those used for “caponata,” so to speak. And we slice the rest of the eggplant, about half a centimeter thick. Our eggplant is ready for a nice hot dip. Peanut oil, mind you, maximum temperature 170-180°C. In about 3-5 minutes, they’re golden brown; they won’t be brown or too dark on the outside, nor raw on the inside. If we had a lower temperature, our eggplants would take longer to cook, and they would be shriveled. They’re good, of course, but they’re not right for this recipe. On the other hand, if the temperature is too high, they brown too quickly and remain a bit raw inside. Obviously, if you don’t use them all, the eggplants can be stored in the refrigerator for 2-3 days, or you can simply freeze them; they’ll keep perfect for months. Before continuing with the sauce, don’t forget to like and subscribe to “Piatto” if you haven’t already. In a previous video, Nicole showed you how to make a fabulous passata of Piccadilly and datterini tomatoes that was perfect for this recipe. Today I made the sauce ahead of time. It uses passata of datterini tomatoes, which are also incredibly sweet, plus a few San Marzano tomatoes. That’s all. It’s about 800g of tomatoes, perfect for a pasta alla “Norma” for four. All we have to do is sauté a little with two cloves of garlic and a few basil leaves, and then reduce the tomato sauce for a few minutes while the pasta, of course, cooks. As for the pasta, I like “Norma” with short pasta. You can also use your beloved spaghetti here, but I prefer torciglioni, rigatoni… the water is boiling. Now let’s throw in ours… what are rigatoni? Rigatoni… and then we’ll start making the sauce. Protection. You have to be responsible in the kitchen, always use protection when doing things that could have consequences. A generous drizzle of oil. As always, oil is needed. Any sauté requires oil. We cover the pan well with oil. This serves four people. We added the crushed garlic and it’s browning nicely. This is a trick you’ll never be able to do with an induction stove . We add fresh basil, very fresh, which releases the flavors and aromas… My goodness, you’re so pissed. Come on, come on, just a little, that’s fine. Perfect. Now I’ll introduce you to the tomato… my dear basil. Are you ready? Let’s make a few more splashes. Let’s reduce this sauce a little. There’s no need to reduce it much. We still want to preserve the freshness of our tomatoes, so we’ll only add salt at the end. As for the name of this dish, the most popular theory is that the name “Norma” comes from Vincenzo Bellini, the Catanian composer of the opera of the same name: “La Norma.” Now how this connection came about… and it’s quite… it’s quite bizarre. This sauce is nice and thick. It’s time to add a little salt and finish it off. The pasta is ready for this sauce. One… and two. That should be enough. Now let’s add our eggplant, the diced ones. We’ll just set aside a few for decoration. The rest of the eggplant, the sliced ones, will go on the plate at the end. Are you ready for the hug? It’s always touching when the pasta is immersed in the sauce. Let’s put the eggplant inside the rigatoni. Remember, the sauce has to go inside. Remember those eggplants we sliced? Now we’ll put them here on this plate. At the base. On top of these eggplants, we’ll add the Our “Norma.” This dish is a triumph of eggplant. My mouth is already watering. This is a dish I love, I eat it often, but every time I make it, I have to be honest, I struggle to plate it without my mouth watering. And finally, we add the salted ricotta, our decorative basil leaf. A triumph of eggplant, truly a masterpiece. Pasta “Norma.” A triumph of eggplant on a plate. Let’s try it. Let’s try this masterpiece… The eggplant is so sweet. The salted ricotta is obviously salty, but it tastes like ricotta. This was truly a very good ricotta. It’s a wonderful recipe. Go ahead, make it too! And let us know in the comments how your pasta “Norma” turns out.