Pasta alla Norma
Pasta with tomato sauce, fried eggplant, ricotta cheese, and basil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Mancuso - Primi Piatti
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Pasta alla Norma hails from Catania, Sicily. Its name is a tribute to Vincenzo Bellini's opera, *Norma*, reflecting the dish's perceived perfection and classic status. The exact origins are somewhat debated, but it's widely accepted to have emerged in the 19th or early 20th century.
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Pasta alla Norma is more than just a dish; it's a symbol of Sicilian pride and culinary heritage. It embodies the island's vibrant flavors and simple, yet elegant cooking style.
A Symbol of Sicily
It represents the culinary richness of Sicily and is considered one of the region's most iconic pasta dishes. It's frequently found on menus throughout the island and is often prepared at home.
Connection to Opera
The dish's name links it directly to the artistic heritage of Catania, specifically Vincenzo Bellini's masterpiece, *Norma*. This connection elevates its cultural significance beyond just a culinary creation.
Celebration of Local Ingredients
Pasta alla Norma showcases key ingredients commonly found in Sicilian cuisine: tomatoes, eggplant, ricotta salata, and basil. It emphasizes fresh, locally sourced produce.
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Pasta alla Norma offers a harmonious blend of savory, slightly sweet, and creamy flavors.
The foundation is a rich tomato sauce, providing a sweet and acidic base. Fried eggplant adds a smoky, slightly bitter element and a tender texture. Salty, dry ricotta salata (often grated) offers a contrasting creamy, salty counterpoint, while fresh basil brings a bright, herbaceous aroma and slightly peppery flavor that ties everything together.
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Eggplant Preparation
Salt the eggplant slices before frying to draw out excess moisture, reducing bitterness and resulting in a crispier texture. Pat them dry before frying.
Tomato Sauce Quality
Use high-quality canned or fresh tomatoes for the sauce. San Marzano tomatoes are often preferred for their sweetness and low acidity.
Ricotta Salata
Use ricotta salata (salted, aged ricotta), not fresh ricotta. Grate it generously over the pasta just before serving.
Pasta Choice
While traditionally made with rigatoni, other short pasta shapes like penne or even spaghetti can be used.
Frying Oil
Use a neutral-flavored oil with a high smoke point, such as vegetable or canola oil, for frying the eggplant.
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