Italian cuisine: Pasta alla Norma
- WTI Magazine #115 May 19, 2019
My Pasta alla Norma is contemporary interpretation of classic cuisine. The modern era is characterized by a return to vintage even in the gastronomic field. Genuine and authentic flavors, simplicity and tradition are more often sought after in the recipes; a touch, however, of modernity and creativity is also added.
Cuisine is history and culture that reflects changes over time. More and more classic recipes are reinterpreted to make each dish unique, innovative and up-to-date. Italian cuisine, while remaining faithful to its traditions, is going through a modern revival to reflect a 21th century lifestyle, recent nutritional discoveries, as well as ingredients and cooking techniques belonging to foreigner cultures. Do not be afraid to reinterpretate and experiment.
Our cuisine boasts recipes that are handed down from generation to generation, recipes that make the history of the Italian cuisine like this Pasta alla Norma that recalls all the flavor and tradition of beautiful Sicily, land of sun and extraordinary culinary culture. This recipe is my modern variation of the traditional one, in honor of the famous opera La Norma, composed by the Catanese Vincenzo Bellini. I use cherry tomatoes and purple eggplant that is more compact and less bitter than the black variety. In addition, eggplant is not drained with salt or fried but sauteéd directly in the pan. Last but not least, the quantity of pasta follows the rules of The Mamma Mia! Diet – yes, complex carbohydrates but in moderation.
The preparation is faster, the dish is lighter but remains appetizing and tasty.
PASTA ALLA NORMA
Total preparation time: 20 minutes Cooking time: 10-12 minutes Servings: 4
280 g (10 oz) penne or mezze penne pasta
1 large eggplant, round and purple
2 garlic cloves
450 g (2 pounds) cherry tomatoes
5 tablespoons extra virgin olive oil
100 g (3.5 oz) ricotta salata cheese (from cow's milk)
Sea salt and freshly ground pepper