PENNE WITH AUBERGINE, TOMATO SAUCE AND RICOTTA
Sicilia, a separate cultural kingdom in its own right, is the birthplace of Penne alla Norma, with fried aubergines and dried ricotta. They were so called by 19th century writer Nino Martoglio because the beauty of the flavors reminded him of Vincenzo Bellini’s opera “Norma”.
INGREDIENTS
RICOTTA SALATA: 1 ricotta of 1 1/2 kg; the leaves of 6 sprigs of dried oregano; 200 g rock salt.
BASIC TOMATO SAUCE: 60 ml extra virgin olive oil; 2 cloves of garlic, crushed, but left whole; 500 g passata; 3 sprigs of basil and 3 sprigs of parsley, bound in a bouquet garni; salt, to taste; a pinch of sugar.
PASTA: 150 ml olive oil; 2 medium-sized aubergines, in 2x2 cm cubes; 500 ml basic tomato sauce (see above); chilli oil, to taste; 400 g penne; 30 fresh basil leaves; black pepper, freshly ground.
SERVES 4 - PREPARATION TIME 20 MINUTES
For the ricotta salata, preheat the oven at 130 °C. Put the ricotta onto a baking tray, and sprinkle it with dried oregano and salt, pressing it onto the ricotta to form a thin crust of salt.
Put the baking tray into the oven for 3-4 hours and when you remove it, let the ricotta cool and brush off the excess salt.
For the basic tomato sauce, put the olive oil and the garlic in a small pan and place over a low heat until the oil begins to color, then take the garlic out of the pan. Add the passata and allow to simmer for 5 minutes. Remove the pan from the heat and add the bouquet garni.
Season with salt and sugar and let it stand for a few minutes so that the herbs can infuse. The sauce is ready after you have taken the herbs out of it.
For the penne alla Norma, put the olive oil into the frying pan and pan-fry the aubergine cubs until they are golden brown. Take the aubergines cubes out of the pan and put them in a colander to allow the excess oil to drain.
Put the tomato sauce, the aubergine and the chilli oil in a frying pan and heat to 80 °C.
Cook the penne until they are not completely "al dente", but ensure that you cook them for 2 minutes less than the recommended time on the package. Drain off the water and put the penne into the aubergine and tomato sauce.
Let the penne cook for 1 minute in the pan with the sauce. Add the basil and season with the pepper. Serve with 200 g of the ricotta.
