Pasta Della Nonna Recipes

PASTA ALLA NORMA

Steps:

• Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
• At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there's more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
• Cook the pasta until tender but not mushy. While it's cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.

PASTA ALLA NORMA

Steps:

• Slice the eggplant into ½ inch thick slices and then set to drain as described above (sprinkle with salt, then rinse and pat dry after 20-30 minutes).
• Once your eggplant has drained and been patted dry, add olive oil to a large pan over high heat.
• Add the eggplant to the pan and toss to coat with oil evenly and fry the eggplant (you will likely need to cook the eggplant in batches).
• Sprinkle a pinch of oregano on the eggplant as it cooks.
• Cook until all sides of the eggplant are golden, then remove to a plate and cook the next batch (do not drain on paper towels).
• When the last batch is golden, add all cooked eggplant back to the pan along with a little more olive oil and the garlic. Turn the heat to medium.
• Once the garlic is cooked, add the tomatoes. Simmer for 10 to 15 minutes and add salt as necessary.
• Start a pot of boiling water for the pasta. Cook according to pasta instructions until al dente then drain the pasta and reserve a cup of pasta water.
• Tear up half of the basil and stir into the eggplant and tomato sauce, then pour over the pasta and toss.
• Add a little of the reserved pasta water, if necessary, to get the sauce to evenly coat the pasta.
• Plate the sauced pasta and sprinkle with the grated ricotta salata to taste, then garnish with fresh basil leaves.

DELLA NONNA SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil. Add peas and cook until bright green and tender, about 7 to 8 minutes. Remove the peas with a slotted spoon or strainer and set aside. Use the same water to cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta water.
• 2. Meanwhile, in a large skillet heat butter over medium heat. Add the prosciutto or pancetta and cook until golden and crispy, about 5 to 6 minutes. Add the shallot and thyme and cook until slightly softened, but not brown, about 1 minute. Increase the heat to medium-high and add the wine. Let the wine evaporate slightly and then add the heavy cream. Cook until the sauce reduces and thickens slightly, stirring occasionally, about 6 to 7 minutes. Season with salt and pepper. Just before serving, stir the cheese, parsley, and peas into the sauce until it thickens a little more.
• 3. Toss the pasta in the sauce and use the reserved pasta water, if needed, to loosen the sauce slightly. Transfer the pasta to serving bowls and garnish with additional cheese and parsley, if desired.

PASTA ALLA NORMA

Steps:

• Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
• Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
• Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
• Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.

TORTA DELLA NONNA

Steps:

• Prepare an ice bath; set aside. In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until thick and lightened; set aside.
• In a saucepan, combine milk, vanilla bean and seeds, remaining 1/2 cup granulated sugar, durum wheat, and salt. Cook over medium-high heat, stirring constantly, until slightly thickened, about 3 minutes. Remove from heat; slowly pour about a third of the milk mixture into the egg-yolk mixture, whisking constantly until combined. Pour mixture back into the remaining milk, whisking constantly to combine.
• Return pan to medium-high heat. Bring mixture to a boil, whisking constantly, until custard is thick enough to hold a clear trail when the whisk is lifted, 2 to 4 minutes.
• Transfer the custard to a large heatproof bowl. Whisk in the butter until combined. Set bowl in the ice bath, and stir frequently until completely cool, 30 to 35 minutes. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Use the custard immediately or keep in the refrigerator, covered with plastic wrap, until ready to use, up to 3 days.
• Preheat the oven to 350°F. On a lightly floured work surface, roll out the larger disk of Pasta Frolla to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough to within 1/4 inch of the top of the pan. Roll out the smaller disk to slightly less than 9 inches in diameter so that it will fit atop the filling.
• Using a small offset spatula, spread the custard evenly in the tart shell, then lay the smaller round of dough on top. Brush the rim of the bottom crust with water, and gently press the excess dough over the top crust to seal.
• Bake, rotating the tart halfway through, until golden brown, about 45 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the tart pan, and let tart cool completely. Just before serving, generously dust with confectioners' sugar.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the orange zest. Add whole egg and egg yolk, beating until incorporated. Reduce speed to low, and beat in reserved flour mixture. Divide dough into two pieces, one slightly larger than the other. Flatten into disks, and wrap each in plastic. Refrigerate 1 hour or overnight. Before using, let dough sit at room temperature until pliable enough to roll.