EP32 PASTA ALLA NORMA | Classic Sicilian Eggplant Pasta Recipe

Learn how to make a traditional and Sicilian Pasta alla Norma in the comfort of your own home! This iconic Sicilian dish features tender eggplant, rich peeled tomato sauce, fragrant garlic and basil, all finished with a generous grating of salted ricotta. Whether you’re cooking for yourself or entertaining, this dish brings true Italian flair to the table. Check out this recipe and see the ingredients below!

PASTA ALLA NORMA
Eggplant 1
Tomato pelati 500g
Garlic 4 cloves
Basil 1 bunch
Salted Ricotta
Extravirgin Olive Oil
Salt
Pepper

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Cook with pasta Florence. Two chefs, one with sea. Fresh ingredients. From classic to gourmet. From the most beautiful city in the world. Pasta like a pro. Cook with Marco Mikuel. Welcome back. Here to make an amazing recipe from Sicily. This time this is a journey to laing amazing island Sicily. Oh yeah. And we’re going to celebrate eggplants today. Yeah. Melanzani. We making pastalora. Yeah. So all Sicilian friends stay tuned. So today we’ll need of course an eggplant, basil, lots of it. We have some pilatti tomatoes but in this case we have some amazing taterini from Sicily. So small sized uh datarini so tomatoes. We got little bit of garlic and another very very important thing. We have ricott but this is salted ricott ricotta salata. There is h a hard cheese so you can grate it not like the classic ricott and is mandatory for this recipe. Absolutely. Yeah. Yeah. You need this one for this recipe. It’s the kick. So uh the traditional uh in Sicily want this recipe. I mean the eggplant you need to deep fried it. So let’s turn the heat on and let’s fry some eggplants. So guys, little tip for you today. Just use little bit of plain flour like double zero flour uh for before deep frying your eggplants. It’s going to give some extra crunchiness to it. Yeah. So just a little coat. So we toss all of them in the flour. At this point we try to remove all the flour in excess. So we go like this without making We’re ready. We’re ready. Yes. And then we go down. Wow. Oh, so when you fry the oberene is important to have around 180°. Okay, the oil must be at this temperature. Okay, so we are about 350 370 fah and it’s the perfect temperature for frying the oerg. It’s going to take about 2 minutes and they’re ready. When they’re nice gold and crispy, we can drain them over here. So, in the meantime, we’re chopping uh few garlic cloves. Put the tomato sauce. Oh, yes. So, here we start to see some golden cubes of uberin. So, we are almost there. Hh. In the meantime, the uberin are ready. Nice and gold. So, exactly what we’re looking for. You can help yourself with a strainer. Okay, you just strain the overin into some paper to absorb the extra oil. Okay. Uh always frying in vegetable oil like corn oil or other kind of oil. I mean flour seed oil. Exactly. We don’t suggest that the extra virgin olive oil to frying. Okay. because give a lot of flavor and also have a low burning temperature. Okay, so this is why smoking point is lower. This is for everything. Okay, you have always to add the salt as soon as you take out from the oil. Okay, because if not they will became soggy. Okay, now they are nice and crunchy. Beautiful. All right. So, go in with the garlic. It won’t take too long for cooking the garlic in this case. Just Yeah. Couple of minutes. Just a slightly golden. Don’t overcook the garlic because if not, it’s going to be too bitter, right? We can use uh some basil stems to give more flavor. And then we’ll take everything out. Maybe also couple of cracks of pepper. Definitely time to go in with the datarini. with some of I would say half of the ogene. Okay. So the other half we use it. Exactly. Guys, now the pasta is ready. Okay. I mean as we know of course is slightly undercooked. We’re going to finish the cooking process together with the sauce. The stems, basil stems out. And for sure here you need some pasta water. Always cooking the pasta on high heat. Make the pasta release some starch. Make exactly jump. Make the sauce nice and creamy. Let me pick some basil. We start to add just by hand like that, you know, as Nona used to do. Hello guys. Do you know why Pasal Lanor my school like that? Because in the 19th centuries, Nino Maro, there was a playright in a very famous theater. After tasting it, he just said kissalanorma and it mean just that it was perfection for him. Try this recipe at home, guys. I mean, let us know how it’s going cuz it’s simple. So simple, tasty. Press subscribe guys. See you soon for more recipe and more love. Tra pasta lovers. Bye-bye.