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Penne with fried aubergines and a tomato sauce.
Named after «Norma», Bellini's most famous opera, this dish from the composer's birthplace, Catania (Sicily) develops a distinctive flavour when made with semi-hard salted «ricotta salata» as called for in the original recipe. Since this type of cheese can be difficult to find outside of Sicily, I have adapted the recipe.
|2/3 cup||peanut oil||170 mL|
|2||aubergines / eggplants, small size||340 g|
|3 tbsp||white flour (all purpose) [optional]||22 g|
|1/2||onions, finely chopped||100 g|
|1/2 clove||garlic, minced|
|1/3||dried chili peppers, minced [optional]||0.1 g|
|4 tsp||olive oil||20 mL|
|2/3 cup||Fresh Tomato Base||170 mL|
|2 tbsp||ricotta cheese||24 g|
|160 g||penne rigate||2 cups|
|2 tbsp||Romano cheese||6 g|
|10 leaves||fresh basil||5 tbsp|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
If no "homemade tomato base" is available, use store-bought strained tomatoes.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (350g)
% Daily Value
|Vegetables and Fruits :||3 ½||servings|
|Grain Products :||3 ¼||servings|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||0||serving|
|Meat and Alternatives||½|