Preparing the pasta to the original Norma requires very precise attention, but there is a difference between the Catanese and the Messina one
The standard pasta is one of the most popular first course dishes Sicilian cuisine. According to tradition, its name derives from the opera Norma, of the Catania composer Vincenzo Bellini (1831). Apparently he was the poet Nino Martoglio, also from Catania, to taste it and be so struck by its goodness to exclaim "Chista is a "true naïve".
As can be seen from this story, the real pasta alla Norma it would therefore be the Catanese one, but Messina also claims its version of this beloved recipe. What is the difference? Let's find out from the original recipe from Catania.
The ingredients of pasta to the original Catanese standard
To prepare the original recipe of pasta alla Norma it is necessary to use ingredients righteous. They are few, simple and characteristic of the Mediterranean tradition.
First, the tomato sauce must be made with peeled tomatoes. You can also use fresh Pachino tomatoes, to boil and pass in the purée. The sauce should be cooked with it clove of garlic and never with onion.
The eggplant they must be strictly those black is long (in Catania they are called Turkish), cut to strips and fried inextra virgin olive oil.
No Parmesan or pecorino, the cheese is exclusively sheep ricotta, salted and seasoned.
And the pasta format? Macaroni, obviously. The only exception is the Trapani version of the Norma, which foresees the use of the busiata, a traditional format of fresh pasta, processed with an underwire called buso. If you want to experiment, don't ever dare with long pasta, like spaghetti: only rigatoni or, at most, feathers are accepted.
Difference between Catania and Messina recipes
Catania against Messina. Although the original recipe is claimed by the people of Catania, the dispute remains on and concerns one of the ingredients.
In Messina, pasta alla Norma is made exclusively with a cheese typical of the area, or the baked ricotta. Compared to salted ricotta, the baked one tastes sweeter and delicate, but definitely a perfume toasted.
Pasta alla Norma original recipe from Catania
Let's now pass to the original Catanese recipe explained step by step.
Ingredients
Aubergines 500 g
Peeled Tomatoes 500 g
Rigatoni 300 g
Garlic
Ricotta salata
Extra virgin olive oil
Basil
salt
pepper
Method
Cut the aubergines in strips, put them in a colander, covered with salt, for about 30 minutes. In this way you will eliminate excess liquids. rinse to avoid being overly sapid.
Reheat plenty of extra virgin olive oil in a non-stick pan e fry aubergines, a few at a time. drain and place them on absorbent paper to remove excess oil.
Fry the clove of garlic in a pan (you can also use the same, changing the oil), paid peeled and salted tomatoes and cook for 10-15 minutes.
Bake the pasta, drain and pour into the pan with the tomato. Add part of the eggplant and stir.
serve adding the remaining aubergines, basil leaves and grated salted ricotta.
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