Best 2 Baked Pasta Alla Norma Recipes
In the vibrant heart of Sicilian cuisine, Baked Pasta alla Norma emerges as a symphony of flavors that pays homage to the island's rich culinary heritage. This delectable dish is a compelling fusion of pasta, eggplant, tomato sauce, ricotta salata cheese, and fresh basil, each ingredient contributing its unique charm to create a captivating culinary masterpiece.
Our culinary journey begins with the preparation of pasta alla Norma, a classic Sicilian dish that celebrates the harmonious union of pasta, eggplant, and tomato sauce. We'll guide you through the process of selecting the perfect pasta, expertly roasting the eggplant to achieve a tender and smoky texture, and crafting a rich and flavorful tomato sauce using fresh, vine-ripened tomatoes.
For those seeking a vegetarian delight, we present a tantalizing recipe for baked pasta alla Norma that showcases the versatility of this dish. This meatless rendition features layers of pasta, roasted eggplant, and a creamy béchamel sauce, topped with a sprinkling of grated Parmesan cheese. The result is a comforting and satisfying casserole that is sure to please vegetarians and meat-lovers alike.
To elevate your culinary experience, we've included a recipe for a savory eggplant and ricotta salata tart. This delightful appetizer combines roasted eggplant, creamy ricotta salata cheese, and a medley of herbs and spices, all nestled in a flaky pastry crust. With its vibrant colors and irresistible flavors, this tart is a stunning addition to any table.
Finally, we captivate your taste buds with a refreshing recipe for a Sicilian lemon granita. This delightful frozen dessert is the perfect way to end your meal on a light and refreshing note. Using fresh lemons, sugar, and water, we'll guide you through the simple process of creating this classic Sicilian treat that is sure to cool you down on a hot summer day.
From the hearty pasta alla Norma to the delectable eggplant and ricotta salata tart and the refreshing Sicilian lemon granita, this collection of recipes offers a tantalizing glimpse into the culinary treasures of Sicily. Embark on this culinary adventure and experience the vibrant flavors and aromas that make Sicilian cuisine so beloved around the world.
PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)
Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.
Provided by Roxanne J.R.
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
- Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
- Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
- Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
- Transfer to a plate lined with paper towels to drain.
- Preheat oven to 375°F
- Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
- Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
- Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
- Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
- Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
- Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
- Bake for 45 minutes then let stand for 10 minutes.
- Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.
Nutrition Facts : Calories 523.2, Fat 16.5, SaturatedFat 2.4, Sodium 565.3, Carbohydrate 87.6, Fiber 15.5, Sugar 8.2, Protein 10.7
BAKED PASTA ALLA NORMA
Steps:
- Preheat oven to 425°F. Combine eggplant, tomatoes, garlic, 1/4 cup oil, and 1/2 tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25-35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°F.
- Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
- Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
- Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
- Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
- Bake pasta until surface is nicely browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges for serving.
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't overcook the pasta. Al dente pasta is the perfect texture for this dish.
- Use a good quality olive oil. Extra virgin olive oil is the best choice for this recipe.
- Don't be afraid to experiment. You can add other vegetables to this dish, such as zucchini or bell peppers, or you can use a different type of cheese.
Conclusion:
Baked pasta alla norma is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table.
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