How to prepare pasta rolls with aubergines alla Norma at home

Fried aubergine rolls stuffed with Sicilian pasta, that is to say Norma rolls. Today I leave you one family summer recipe typical from the Kitchen Sicilian: greedy variant of the pasta with the norm, created for those who endlessly love fried aubergines. On the contrary, In practice it is a PASTA WITH STANDARD Wound. Also look at RECIPE VIDEO step by step and tell me if you don't want to run to the kitchen to prepare it!

How to make Pasta alla Norma: recipe and variants

The fried aubergines are the container of spaghetti seasoned with the tomato sauce, il basil, the ricotta salted and of course other eggplants. Effectively, this is one variation extremely delicious of pasta alla Norma, as are Shotguns AUBERGINES (you will also find the RECIPE VIDEO stepping on my YouTube channel). That's a kind of fried eggplant sandwich with pasta inside.

In any case, these are small local variations of the traditional and very famous one pasta alla Norma in the original version Catania, which is made with a simple tomato sauce and fried eggplant and topped with salted ricotta or, for example in Messina, batch.

I want to mention, for reasons of the heart, also the PASTA ALLA NORMA IN THE FAMILY RECIPE, a heretical version but very tasty. But even the RICE ARANCINI ALLA NORMA, il CHICKEN BREAST NORM STYLEA and the delicious FOCACCIA TO THE NORM. All dishes for those who love eggplant in combination with tomato. Don't forget to try the Boats of pasta and eggplant, made with dried tomatoes, the capers, The anchovies and the provola dei Nebrodi.

Pasta and eggplant rolls: How to make them perfectly

The pasta rolls and fried eggplant alla Norma they are slightly more laborious to prepare than simple pasta alla Norma, because you have to roll them up manually. So here are my recommendations: the pasta it must be cooked extremely al dente, because then you will have to undergo a shift in the oven.

If you want to prepare this recipe in a lighter way’ you can grill the aubergines instead of frying them, as for the STUFFED GRILLED AUBERGINE ROLLS with the classic Sicilian filling based on seasoned breadcrumbs.

To prepare the aubergine rolls stuffed with pasta it is essential to use long eggplant and large enough, cutting them not too thin. The amount of paste that goes into each bundle, on average, is 20 grams, then you know that you will well need at least 3 per diner. In my house the portion was 6, but we are not an example to follow. And now I recommend just have a look at all my RECIPES WITH EGGPLANT and mine SICILIAN RECIPES and I wish you a good day!

ROLLS OF PASTA AND EGGPLANT FRIED TO SICILY

Portions: 6 Preparation: 40 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.7/5

( 11 voted )

Pin

Print

Ingredients

3 elongated aubergines

1 liter of tomato sauce

250 g spaghetti

100 grams of grated parmesan (and / or pecorino

a clove of garlic

fresh basil

extra virgin olive oil

sale

olive oil for frying

ricotta salata or fired (or Parmesan or pecorino)

Procedure

Pasta rolls and fried eggplant are simple to prepare. I suggest you prepare a few hours in advance is the tomato sauce (so that it has time to cool) both fried eggplant (So they will lose some excess oil).

FOR THE AUBERGINES - Wash the eggplants, remove the ends and cut into slices about a centimeter thick eggplant: put them in a colander and salt them lightly. Let them rest for at least an hour to lose part of the vegetation water, then dab them carefully to absorb humidity. In this way the fry will be more dry.

FRYING - Pour into a pan (I use the wok, which guarantees perfect fried immersion) olive oil and fry the aubergines until golden brown. If you prefer, you can also use peanut oil or high oleic sunflower: I normally use them for frying, but when it comes to eggplant or zucchini prefer the olive.

FOR THE TOMATO SAUCE - Prepare the tomato sauce: Put the extra virgin olive oil in a saucepan and the clove of garlic: sauté the garlic over low heat, then add the tomato sauce, abundant fresh basil , a pinch of sugar and salt if you like. Cook over low heat, covered for 15-20 minutes, Then remove the garlic.

FOR PASTA - Preheat the fan oven to 200 degrees. Boil the spaghetti in salted water and drain extremely al dente (The important thing is that they are cooked what is enough to be able to roll them). Season the pasta using three quarters of the tomato sauce and stir with grated Parmesan cheese (and / or cheese if you like strong flavors).

COMPOSITION OF THE ROLLS - Place on the work surface slices of eggplant, fill them with a forkful of spaghetti (roll them over themselves helping with a spoon and a fork) eggplant and roll so that the noodles do not protrude. Put the rolls in a baking sheet sprinkled with a little tomato sauce.

Continue for all the pizza pies and fried eggplant Sicilian. Distribute the advanced tomato sauce on top of the pasta and aubergines and sprinkle with a little Parmesan or pecorino cheese and fresh basil.

BAKING IN THE OVEN - Preheat oven to 180 degrees static and cook the pasta rolls and fried eggplant for 15 minutes or until the surface of the rolls will not be gratinated. Once cooked, sprinkle the dough for rolls and fried eggplant with parmesan or, Better, with ricotta salata or fired, garnish with a few leaves of fresh basil and serve immediately. Bon appétit!

Note

Combination: Etna Rosato Doc from the winery Baron of Villagrande. A wine made on the volcanic soils in the town of Milo. Obtained from grapes Nerello Mascalese and Carricante, is a product very drinkable, easy to approach, fresh and fruity (orange and grapefruit) who find themselves consistently to the palate. The combination with the acidity of the tomato enhances its flavor. Serve cool, at temperatures between 10 and 12 degrees.