Pasta alla Norma in Bianco
Category: First Course
Servings: 4
This Italian classic dish offers a delightful twist on the traditional Pasta alla Norma, served without the usual tomato sauce, but with a rich and creamy ricotta salata sauce, crispy fried eggplant, and a hint of fresh basil. The robust flavor of ricotta salata perfectly complements the smoky, crispy eggplant, making this pasta a savory, satisfying meal that will have you coming back for more. Let’s dive into this simple yet indulgent recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cellentani pasta | 320g |
| Ricotta salata | 250g |
| Fresh chili pepper | 1 |
| Fresh basil leaves | q.b. (to taste) |
| Garlic clove | 1 |
| Eggplants | 500g |
| Coarse salt | 30g |
| Extra virgin olive oil | 50g |
| Peanut oil (for frying) | 500g |
Instructions
1. Prepare the Eggplants
To begin, thoroughly wash the eggplants. Cut off the ends and slice them into thin rounds, about half a centimeter thick. Place the slices in a colander and sprinkle them with coarse salt. Let them sit for at least 30 minutes to release excess water and bitterness. After this resting period, rinse the eggplant slices under cold running water and set them aside.
2. Fry the Eggplants
Heat the peanut oil in a large pan or deep fryer to 170°C (use a kitchen thermometer for accuracy). Working in small batches, carefully add the eggplant slices to the hot oil, ensuring the temperature remains steady. Fry until golden brown and crispy, which should take a few minutes per batch. Once fried, use a slotted spoon to transfer the eggplant to a plate lined with paper towels to drain excess oil. After they have cooled slightly, cut the fried eggplants into thin strips.
3. Make the Ricotta Salata Cream
Grate the ricotta salata finely, then place it in a bowl. Add a ladle of hot water to help loosen the cheese. Stir with a whisk until smooth. Next, use an immersion blender to blend the ricotta mixture until it forms a smooth and creamy sauce. Set this ricotta cream aside.
4. Cook the Pasta
Bring a large pot of salted water to a boil. Add the Cellentani pasta and cook until al dente, following the package instructions. Since the ricotta salata sauce is already quite flavorful, be careful not to over-salt the water.
5. Prepare the Flavor Base
While the pasta is cooking, finely chop the fresh chili pepper, discarding the seeds. In a separate pan, heat the extra virgin olive oil over medium heat. Add the garlic clove (peeled and crushed) along with the chili pepper. Sauté for a minute or two, allowing the flavors to infuse the oil.
6. Combine Everything
Once the pasta is cooked, drain it and add it to the pan with the garlic and chili oil. Toss the pasta well to coat it in the oil. Add the fried eggplant strips and stir to combine, ensuring the pasta is evenly distributed with the delicious eggplant and spicy oil.
7. Add the Ricotta Salata Cream
Finally, pour the ricotta salata cream over the pasta mixture. Stir gently to combine, allowing the sauce to coat each piece of pasta and eggplant evenly. If the sauce is too thick, you can add a bit of pasta water to reach your desired consistency.
8. Serve and Garnish
Plate your Pasta alla Norma in Bianco, topping it with extra ricotta salata shavings and fresh basil leaves for added flavor and color. The contrast of the creamy cheese, crispy eggplant, and aromatic basil will make each bite a true delight.
Enjoy!
This Pasta alla Norma in Bianco is a simple, yet extraordinary dish that brings together fresh ingredients in a beautiful harmony of textures and flavors. The richness of ricotta salata and the crispiness of the eggplant, combined with a touch of heat from the chili and the freshness of basil, will transport your taste buds straight to the heart of Italy.
This dish is perfect for a cozy dinner or a special occasion with friends and family. Whether you’re an experienced cook or a beginner in the kitchen, this Pasta alla Norma in Bianco will surely impress. Don’t forget to serve with a nice glass of white wine to complement the flavors of the dish!
