The protagonist of this recipe: Aged and Salted Ricotta Cheese
A work of art of Sicilian cuisine, which seems to have taken its name from the work NORMA by Vincenzo Bellini, authentic from Catania. Whether this is true or not, however, it is certain that it is a symphony of Mediterranean flavours, a game of ingredients and colours, from the red of the tomato to the green of the basil, from the purple of the aubergines to the gold of the pasta, which tell the world the Mediterranean nature that the whole world appreciates.
- Rigatoni 280 g
- Purple aubergines 2
- Vine tomatoes 2
- Garlic to taste
- Oil to taste
- Basil to taste
- Aged and Salted Ricotta Cheese 100 g
- Salt to taste
- Sugar to taste
- Peanut oil for frying to taste
Boil plenty of salted water and, in the meantime, start preparing the ingredients for pasta alla Norma.
Cube aubergines and tomatoes. Fry the aubergines, drain them and let the oil dry on a sheet of paper towel.
Put a little bit of oil in a large pan, add garlic and tomatoes, brown over low heat and let simmer.
When almost cooked, add basil and aubergines.
Drain the rigatoni in the sauce pan, add a part of the salted ricotta and whisk well.
To complete the pasta alla Norma, grate the rest of the Matured Sheep Ricotta directly onto the plate and serve hot.
RECIPE BY: Luisa Bayre and her staff
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PASTA ALLA NORMA
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