PASTA ALLA NORMA (EGGPLANT PASTA)
This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 4
Number Of Ingredients 9
Steps:
- Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
- In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
- Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.
Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g
PASTA ALLA NORMA: NORMA'S PASTA
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking, make the sauce.
- To make the sauce: In a saucepan, heat up 4 tablespoons of olive oil. Gently saute the chopped onions until tender, then add the plum tomatoes and liquid from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Season the sauce with salt, and pepper, to taste. Cook the tomato sauce for a few minutes, until the sauce has thickened.
- In another pan, heat olive oil and fry the eggplant cubes until golden.
- Drain the eggplant cubes on a paper towel to remove the excess oil. Drain the pasta approximately 2 minutes before the 'al dente' stage and add the pasta to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well amalgamated or combined. Be careful not to overcook the pasta. Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle extra ricotta salata on top and serve immediately.
QUICK AND AWESOME PASTA ALLA NORMA
Very quick to prepare and full of flavor. Great "just back from a long day at work but want to feel like I am on a Mediterranean holiday" recipe. Serve with a fresh salad and crusty bread.
Provided by NP
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Cut eggplants into french fry-sized strips and salt lightly.
- Heat 1/2 cup olive oil in a skillet over medium heat. Add eggplant strips and fry until lightly browned and fully cooked through, turning from time to time, 4 to 8 minutes. Drain on paper towels.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti, bay leaf, and peppercorns to the boiling water and cook, stirring occasionally, until spaghetti is tender yet firm to the bite, about 12 minutes.
- Heat extra-virgin olive oil in a skillet over medium-low heat. Add garlic and chile pepper and fry lightly until fragrant, 1 to 2 minutes. Add chopped tomatoes and cook until soft but still holding shape, about 5 minutes. Season to taste with salt and pepper.
- Drain pasta and immediately add to cooked tomatoes. Add fried eggplant, feta, and basil. Toss to combine and serve immediately.
Nutrition Facts : Calories 1079.3 calories, Carbohydrate 118.6 g, Cholesterol 50.5 mg, Fat 56.6 g, Fiber 18.9 g, Protein 29.1 g, SaturatedFat 14.8 g, Sodium 1244.6 mg, Sugar 21.4 g
PASTA ALLA NORMA (FRESH PASTA WITH EGGPLANT(AUBERGINE))
This dish of fresh pasta with eggplant, tomato sauce and cheese was a favorite of the great Sicilian composer Vincenzo Bellini. It has been renamed after his most famous opera. La Norma.I got this recipe from Vincent Schiavelli, we made it last night and it is the most delicious thing I've eaten in a long time.
Provided by Jazmina
Categories Lunch/Snacks
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying.
- After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly.
- While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes.
- Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese.
- Enjoy!
Nutrition Facts : Calories 616.7, Fat 23.7, SaturatedFat 6.7, Cholesterol 91.1, Sodium 347.6, Carbohydrate 83.9, Fiber 11.9, Sugar 14.3, Protein 21.7
PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)
Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.
Provided by Roxanne J.R.
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
- Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
- Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
- Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
- Transfer to a plate lined with paper towels to drain.
- Preheat oven to 375°F
- Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
- Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
- Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
- Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
- Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
- Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
- Bake for 45 minutes then let stand for 10 minutes.
- Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.
Nutrition Facts : Calories 523.2, Fat 16.5, SaturatedFat 2.4, Sodium 565.3, Carbohydrate 87.6, Fiber 15.5, Sugar 8.2, Protein 10.7
More about "zucchini pappardelle with pesto and eggplant alla norma recipes"
PASTA ALLA NORMA WITH EGGPLANT RECIPE - PUREWOW
From purewow.com
"RACHAEL RAY'S 3 IN THE BAG" GLUTEN-FREE TIMES THREE …
From imdb.com
PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA) | KITCHN
From thekitchn.com
PASTA ALLA NORMA RECIPE (EGGPLANT PASTA) - LITTLE SUNNY …
From littlesunnykitchen.com
PASTA ALLA NORMA - PASTA WITH EGGPLANTS - COOKING WITH …
From cookingwithnonna.com
EASY PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA)
From themediterraneandish.com
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
From punchfork.com
4.4/5 (41)Category Main-DishServings 4Total Time 1 hr 5 mins
ZUCCHINI PAPARDELLE WITH VEGAN PESTO | LOW CARB GLUTEN-FREE PALEO
From eatwellenjoylife.com
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA | FOOD …
From pinterest.co.uk
EASY PASTA ALLA NORMA RECIPE - PINCH AND SWIRL
From pinchandswirl.com
PASTA ALLA NORMA RECIPE - COOKIE AND KATE
From cookieandkate.com
ZUCCHINI PESTO WITH PAPPARDELLE PASTA AND ALMONDS
From wildatlantictaste.com
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA …
From guestofaguest.com
PASTA ALLA NORMA (EGGPLANT PASTA) - RECIPETIN EATS
From recipetineats.com
PASTA ALLA NORMA (ITALIAN PASTA WITH EGGPLANT) - THE VEGAN ATLAS
From theveganatlas.com
PASTA ALLA NORMA (SICILIAN PASTA WITH EGGPLANT, TOMATOES, AND …
From seriouseats.com
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
From pinterest.com
PASTA ALLA NORMA - SPICY TOMATO AND EGGPLANT PASTA - FAMILYSTYLE …
From familystylefood.com
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
From pinterest.com
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
From recipenet.org
PASTA ALLA NORMA (EGGPLANT PASTA) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
WHAT'S ON THE MENU THIS WEEK?|MARLEY SPOON
From marleyspoon.com
RECIPES FOR ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA …
From saymmm.com
HOMEMADE PAPPARDELLE WITH PESTO, ZUCCHINI & GOATS CHEESE
From thebrickkitchen.com
PASTA ALLA NORMA - A SIMPLE EGGPLANT PASTA RECIPE FROM COOK EAT …
From cookeatworld.com
ZUCCHINI PASTA ALLA NORMA - INSPIRALIZED
From inspiralized.com
RECIPES FOR ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA …
From saymmm.com
PASTA ALLA NORMA - THE BEST EGGPLANT RECIPE! - SIP AND FEAST
From sipandfeast.com
PESTO PAPPARDELLE (PASTA WITH PESTO AND TOMATOES) - CASUAL
From mycasualpantry.com
EASY PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)
From scrummylane.com
PAPPARDELLE WITH ARUGULA PESTO & ZUCCHINI — DANIELA'S DISH
From danieladish.com
RIGATONI ALLA NORMA (EGGPLANT PASTA) - YOUR GUARDIAN CHEF
From yourguardianchef.com
PASTA ALLA NORMA {PASTA WITH EGGPLANT SAUCE} - ERREN'S KITCHEN
From errenskitchen.com
PASTA ALLA NORMA RECIPE: HOW TO MAKE SICILIAN EGGPLANT PASTA
From masterclass.com
ZUCCHINI PESTO PAPPARDELLE | ZEST FOR COOKING
From zestforcooking.com
PASTA ALLA NORMA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PENNE WITH EGGPLANT SAUCE (ALLA NORMA) - FLAVOR OF ITALY
From flavorofitaly.com
PASTA ALLA NORMA (PASTA WITH EGGPLANT) - ORIGINAL ITALIAN RECIPES
From giallozafferano.com
PESTO PAPPARDELLE PASTA WITH ZUCCHINI RIBBONS - PROUD ITALIAN COOK
From prouditaliancook.com
PESTO ZUCCHINI ALLA NORMA - HOME SWEET JONES
From homesweetjones.com
ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love