Loretta Sebastiani
Norma spaghetti
(
Spaghetti alla Norma
)
Authentic Italian recipe
difficulty: easy
time: 1 hour 10 minutes
calories: (kCal)
Ingredients / Serves 4
- 400 g (14 oz) spaghetti
- 700 g (1 2/3 lb) ripe tomatoes
- 1 clove of garlic (optional)
- Fresh basil
- 3 medium size aubergines (eggplants)
- 100 g (4 oz - 1/2 cup) dried ricotta cheese
- Olive oil for seasoning and deep-frying
- Salt
- Dried chilly
- Difficulty:
- easy recipe
- Time: preparation: 30 minutes
- How many calories in a serving?
- Calories:
n.v. (kcal)
-
n.v. (kJ)
Protein: n.v. (g)
Total fat: n.v. (g)
Total carbohydrate: n.v. (g)
Sugars: n.v. (g)
plus 1 h to lose the bitter flavour of aubergines
cooking: 40 minutes total time: 1 hour 10 minutes
Download free PDF version (198 download).
Italian pasta with ricotta and aubergines, a delicious first course!
Peel the aubergines and cut them into thin slices lengthways. Put them in a large bowl, season and cover for 1 hour in order to lose their bitter flavour that would compromise your dish.
In a saucepan put the peeled, roughly-chopped tomatoes, the peeled clove of garlic, 4 basil leaves , 8 tablespoons olive oil and a pinch of dried chilly; season with salt and cook gently for 10-15 minutes.
Pat dry the aubergine slices with absorbent kitchen paper.
In a frying pan, brown them on both sides on a gentle heat. Drain on absorbent kitchen paper and keep them warm.
Meanwhile cook spaghetti "al dente", drain and toss into a large bowl. Dress them with the tomato sauce and crumbled cheese. Arrange the slices of aubergines on top of spaghetti, garnish with basil leaves and serve hot.
What's the right wine for " Norma spaghetti "?
Our suggestion is: Ghemme a red wine from Piedmont - Italy.