Pasta alla Norma alla messina. It is no coincidence that I put the article to describe this traditional Sicilian recipe that we have always been preparing in the family. In essence it is a variation of the traditional PASTA ALLA NORMA CATANESE. On my YouTube channel also find the VIDEO RECIPE.
Pasta alla Norma messinnese and catania: Differences
In common the two recipes have tomato and eggplant, but there are also profound differences. Starting from the cutting of eggplants, that in the Messina Norm are in chunks and not in slices. Then the tomato: peeled and not sauce. And again the presence of a sautéed onion. And the use of baked cottage cheese, typical Messina, and not salty. yet, the type of pasta. The Norma catanese usually uses spaghetti, while the Messina one i fresh homemade macaroni or, Alternatively, the short pasta. In short, this is a pasta alla Norma eretica.
This is a dish with more complex flavors than those of the Catania tradition, which I love deeply for its great simplicity and extraordinary taste. This version, though, will remain forever the pasta alla Norma of my heart. Don't forget to take a look at my many RECIPES WITH EGGPLANT, from CAPONATA the SICILIAN PARMIGIANA the PASTA WITH WHITE AUBERGINES and to the FRIED PASTA AND EGGPLANT ROLLS. And now I wish you good day!
2 violet eggplant messina
500 grams of peeled or small tomatoes
400 grams of short pasta or homemade maccheroncini
extra virgin olive oil, to taste
a pinch of sugar
baked ricotta siciliana, to taste
virgin olive oil or peanut seed for frying, to taste
Salt, to taste
Wash the eggplants, remove the beginning and the end and cut them into chunks of approximately 2 centimeters and a half. Add salt and put them in a colander, blankets and with a weight on top, to make you lose vegetation water. In this way they will absorb less oil in frying. Dab them well before frying.
Meanwhile, prepare the sauce: put the oil in a pan, thinly slice the onions and let them slowly wither in the oil over low heat. Add tomato pulp, Salt, the Basil and sugar and cook everything on low heat for 15-20 minutes.
Fry the eggplant in oil until they are golden brown and crispy. Once cooked, put them on a paper towel to eliminate excess oil and then combine them with the sauce: Cook for 5 minutes and set aside. I recommend you make the sauce with a couple of hours in advance so that the flavors blend well.
Boil the pasta in salted water, drain it al dente keeping aside a little of the cooking water. Season the pasta with the sauce, mantecandola over very low heat with a little' of the cooking water. Serve the pasta alla Norma with copious amounts of baked ricotta, grated, garnish the plate with a Basil leaf. Bon appétit!
MATCHING: There are two possibilities with pasta alla Norma alla messinnese: a white wine, because there is a fat component, given by the fried eggplant, which invokes an acid component of the wine. So let's choose a cricket in purity. Or, for those who prefer red wines, We show a cerasuolo di vittoria Docg, but no old vintage: cerasuolo keeps floral and fruity, suitable for a tasty red sauce, It has a smooth taste and tannic.