Pasta alla Norma in bianco
- Vegetarian
- Energy Kcal 863
- Carbohydrates g 71.7
- of which sugars g 7.7
- Protein g 15.6
- Fats g 57.1
- of which saturated fat g 13.41
- Fiber g 5.4
- Cholesterol mg 31
- Sodium mg 3026
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
- Note plus 1-2 hours to purge the eggplants
PRESENTATION
Pasta alla Norma in bianco—such a cool twist on the Sicilian favorite. I mean, traditional Sicilian eggplant pasta usually comes smothered in tomato sauce, right? But this version? It lets the sauce kinda chill. Instead, you’ve got tender chunks of fried eggplant, fresh basil, and creamy salted ricotta coming together to make a moist and aromatic dish that just screams summer vibes.
In Sicily, veggies are big—really big—and this recipe really lets the eggplant shine. Cellentani pasta is a winner here because, you know, its spirals grab onto every bit of that cheesy goodness. Perfect for when you want something a little special yet still totally relaxed. On those hot days, when tomatoes feel way too heavy, this white version? Winner for sure.
It’s got a fresh and light vibe, and with all that basil, you can smell it before you even take a bite. Sicilians love experimenting with eggplants—really, there are countless recipes—but this one? It stands out by keeping it simple and letting the flavors shine.
The salted ricotta adds a salty and creamy kick, balancing out the slight sweetness from the fried eggplant. It’s not just any vegetarian pasta; it’s an authentic pasta alla Norma that feels exciting and new. Tell people it’s a Sicilian cuisine thing, done differently, and they’ll be intrigued. Really.
Serve it at a gathering, and everyone will talk about how rich and silky the sauce is, and how the eggplant just melts in your mouth. And look, it’s one of those dishes that fits perfectly at any table, whether you’re having a laid-back dinner or something more festive. Plus, don’t forget, it’s a celebration of those beautiful Mediterranean flavors that make Sicilian food so beloved around the world.
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- INGREDIENTS
- Cellentani pasta 11.25 oz (320 g)
- Salted ricotta cheese 9 oz (250 g)
- Fresh chili pepper 1
- Basil to taste
- Garlic 1 clove
- Eggplant 1.1 lbs (500 g) - long
- Coarse salt 5 ¼ tsp (30 g)
- Extra virgin olive oil 3.3 tbsp (50 g)
- Peanut seed oil 2 ¼ cups (500 g)
How to prepare Pasta alla Norma in bianco
To prepare white Pasta alla Norma, start by cleaning the eggplants. Wash the eggplants, trim them, and slice them into half-inch thick pieces 1. Place them in a colander, sprinkling them with coarse salt as you go 2. Cover with a plate and set a weight on top 3 and set the eggplants aside for 1-2 hours. This will remove excess liquid and the bitter aftertaste.
After this time, rinse them under plenty of running water 4 and pat them dry with a clean kitchen towel 5. Place the seed oil in a high-sided pot and bring it to a temperature of 340°F (use a kitchen thermometer to reach the right temperature) and add a few slices of eggplant at a time 6, to ensure the oil temperature doesn't drop.
Fry your eggplants until they are golden brown, then drain them with a slotted spoon 7 and place them on a tray lined with absorbent paper 8. Once the excess oil is removed, cut the fried eggplants into strips 9 and set them aside.
Now focus on preparing the salted ricotta cream. Grate the salted ricotta 10 and set aside about 50g for final decoration; place the remaining in a saucepan 11. Add a ladle of hot water 12,
stir with a whisk 13 and cook for about 10 minutes, until the ricotta is melted 14. Then pour the salted ricotta cream into a tall container and blend it with an immersion blender 15, until you obtain a smooth and homogeneous sauce.
Cook the pasta in plenty of boiling water, salted lightly (since the sauce will be very flavorful, thanks to the salted ricotta) 16. Meanwhile, score a fresh chili pepper, remove the seeds, and chop it finely 17. Place in a pan with oil, the garlic clove, with the core removed, and the chili pepper 18 and let them brown over moderate heat, then remove the garlic.
Drain the pasta al dente and add it to the pan with oil and chili pepper 19, also add the eggplant strips 20 and hand-torn basil leaves 21.
Pour the salted ricotta cream 22 and stir to mix all the ingredients 23. Plate and decorate your white Pasta alla Norma with the reserved salted ricotta flakes and a few basil leaves 24.