How to prepare pasta with the Sicilian standard in the Messina variant

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 NORMA CATANIA. On my YouTube channel you can also find the RECIPE VIDEO step step.

Pasta alla Norma messinnese and catania: differences

But What are the differences between the pasta with the Catania standard in its original recipe and the Messina variant? In common The two recipes have tomato and aubergines, but there are also deep differences. Starting from eggplant cut, that in the Messina Norm are in chunks and not in slices. Then the tomato: peeled and not sauce. And still the presence of a Sauté based on 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.

Recipes of Sicilian first courses with aubergines

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, but, will remain forever the pasta alla Norma of my heart. Don't forget to take a look at my many RECIPES WITH EGGPLANT: from the CAPONATA at the SICILIAN PARMIGIANA at the PASTA WITH WHITE AUBERGINES and to FRIED PASTA AND EGGPLANT ROLLS. You have already tried my FOCACCIA TO THE NORM? And now I wish you a good day!

MESSINESE PASTA ALL NORMA

Portions: 4 Preparation: 15 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 8 voted )

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Ingredients

2 violet eggplant messina

500 grams of peeled or small tomatoes

400 grams of short pasta or homemade maccheroncini

extra virgin olive oil

1 Tropea onion

fresh basil

Sicilian baked or savory ricotta

virgin olive oil or peanut seed for frying

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Procedure

THE AUBERGINES - Wash the aubergines, remove the initial and final parts and cut them into pieces of about 2 and a half centimetres. Lightly salt the aubergines just a few seconds before frying them in peanut or olive oil at 170 degrees. Fry them a few at a time and for a short time: They should not overcook but should be golden and crispy. Once cooked, place them on absorbent paper to remove excess oil.

THE SAUCE - In the meantime, prepare the sauce: put the oil in a pan, Slice the onions not too thinly and sauté them slowly in extra virgin olive oil over a low heat. Add the tomato pulp, salt and basil and cook everything over low heat for 15-20 minutes. Only at this point add the fried aubergines to the sauce: cook for 5 minutes and set aside. I recommend making the sauce a couple of hours in advance so that the flavors blend well.

PASTA - Boil the pasta in plenty of salted water, drain her al dente keeping a little cooking water aside.

CREAMING - Season the pasta with the sauce, stirring it in a pan over heat with a little of the cooking water. Serve the pasta alla Norma completing the dish with grated or salted baked ricotta. Bon appétit!

Note

Combination: 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.