venerdì 21 novembre 2008

A mediterranean recipe

Pasta alla Norma

  • 350 g spaghetti
  • 2 Aubergines (eggplant)
  • 4-5 ripe tomatoes
  • 1 onion
  • 1 clove of garlic
  • fresh basil
  • seasoned ricotta or pecorino cheese (for grating)
  • extravergin olive oil
Once sliced, the aubergines are to be sprinkled with coarse salt, placed under a weight and left for the juices to run out. Sautè the chopped onion, the crushed garlic ad a few basil leaves in 4-5 tablespoons of oil in a saucepan. Toss in the tomatoes, roughly chopped, with a pinch of salt and reduce it all gently (15-20 minutes). Rinse the aubergine, dab dry and brown with olive oil in a frying pan. Boil the spaghetti in salted water, drain al dente and stir into the tomato souce, dredging with grated seasoned ricotta cheese. Add the aubergine, diced finely, a couple of sliced basil leaves and another liberal sprinkling of cheese.