|
|
 |
|
Pasta alla Norma |
|
written
by lmschultz / 09.14.2005 |
|
|
| |
Recipe Name |
| |
Pasta alla Norma
|
| |
|
| |
|
| |
Category |
| |
primo (first course)
|
| |
|
| |
|
| |
Ingredients |
| |
1 onion
4 cloves of garlic
1 bay leaf
extra virgin olive oil
½ cup of white or red wine (optional)
2 medium to large eggplants
3-4 oz. of FRESH soft ricotta (Whole Foods might have it)
3-4 oz of Ricotta salata (if Whole Foods does not have it buy PECORINO or Romano cheese)
pasta
3 cans of PLAIN tomato sauce
1 can of crushed tomatoes
fresh basil
-cube the eggplant into like-sized cubes about the size of half your thumb
In a large sauté pan or large (wide) sauce pan do as follows:
-saute the chopped onion and garlic in olive oil until soft and light brown
-add up to ½ cup of wine if the onion starts to stick to pan
-brown onion/garlic for 5-8 min. and when soft
-add more oil (1/4 cup) and the cubed eggplant
-add bay leaf
-cook eggplant in oil on medium heat until it is browned (15-20 min).
-add a little oil or wine if necessary. Eggplant really sucks up oil.
-when eggplant is soft add the tomato sauce and let simmer on low for at least 30 minutes
PASTA: boil water and add 1tablespoon rock salt (or table salt)
-drain pasta and add to sauce.
-mix in the cheeses and the basil
-serve with sprinkling of cheese on top
|
| |
|
| |
|
|
|
|
