Pasta alla Norma

Name: Pasta alla Norma
Ingredients: 2 medium aubergines, sliced width-wise, layered and salted with coarse salt and spread out to ‘sweat’ in colander with a plate (weight) on top of the pile; 500 ml of Passata; Basil (12 leaves – fresh); 2 cloves of garlic; 2 medium shallots; 150 ml corn oil/mild olive oil for frying; 20 ml Extra virgin olive oil; 400g of; Garofalo Mezze Maniche; 200g salted ricotta (if unavailable, use half Parmigiano and half pecorino Romano)

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This is a classic Sicilian Pasta alla Norma recipe, blending the flavours of aubergines, tomatoes, basil and ricotta.

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Cooking tools:

Chef's knife
Cutting board
Colander
Plate
Skillet
Pot
Stove
Paper towel
Ladle
Grater
Spoon
Measuring spoon
Measuring cup

Ingredients

2 medium aubergines, sliced width-wise, layered and salted with coarse salt and spread out to ‘sweat’ in colander with a plate (weight) on top of the pile
500 ml of Passata
Basil (12 leaves – fresh)
2 cloves of garlic
2 medium shallots
150 ml corn oil/mild olive oil for frying
20 ml Extra virgin olive oil
400g of
Garofalo Mezze Maniche
200g salted ricotta (if unavailable, use half Parmigiano and half pecorino Romano)