Pasta alla Norma with Eggplant and Basil | Sicilian Classic
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35 min
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Sezamo
O călătorie culinară în inima Siciliei: paste rigatoni învăluite într-un sos bogat de roșii San Marzano, cuburi fragede de vinete rumenite în ulei de măsline, busuioc proaspăt și brânză ricotta cremoasă. O rețetă vegetariană clasică, plină de savoare mediteraneană.
Ingredients
Preparation method
Preparing the eggplant and sauce
Wash the eggplants and cut them into cubes of approximately 2 cm. Sprinkle them with a little salt and leave them on paper towels for 15 minutes to remove excess moisture.
Heat 40 ml of olive oil in a large skillet. Brown the eggplant cubes over medium to high heat for 8-10 minutes, until golden and tender. Transfer them to a plate lined with paper towels.
In the same skillet, add the remaining 20 ml of olive oil, finely sliced garlic, and chili flakes. Sauté over low heat for 1 minute, taking care not to burn the garlic.
Chef's tip
For a crispy texture on the eggplant, do not overcrowd the cubes in the pan; brown them in two batches if needed.
If you want the authentic Sicilian version, you can replace the Parmesan with finely grated ricotta salata (dried and salted ricotta).
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