Fusilli alla Norma
Fusilli with eggplant and tomato sauce
This recipe is typical of Sicilian cooking and is named after the opera Norma by Vincenzo Bellini
Ingredients: (Serving 5 people)
500 g Fusilli
3 small eggplants, about 700 g
1 yellow onion, finely chopped
2 cloves of garlic, finely chopped
1 can 850 g of plum tomatoes passed through a food mill
80 g grated Pecorino cheese
2 table spoons of extra virgin olive oil
25 g unsalted butter
Wash and dry the eggplants, cut the ends off and cut them into slices about 10 mm thick.
Put the slices of eggplant in a dish and sprinkle them with sea salt and let them sit for about one hour to drain the bitter juices.
After one hour, rinse off the salt and dry the slices with a clean tea-towel.
Put your frying oil in a large pan and fry the eggplant slices little by little, until the slices are tender and browned on both sides.
Transfer the fried slices to a plate covered with paper towels to drain the oil.
Then cut the eggplant into strips and set aside.
In a large saucepan, over low heat, sauté the onion in two table spoons of olive oil until nice and tender, about 10 minutes.
Add the garlic and sauté for another minute.
Add the tomatoes and salt and pepper to taste.
Simmer for 20 minutes and then pass the sauce through a food mill and put it back into the pan.
Stir the eggplant strips into the sauce and remove from the heat.
Meanwhile bring a large pot three quarters full of water to a boil. Add a fist of sea salt.
Add the Fusilli and cook for approximately 9 minutes stirring frequently.
Drain the Fusilli and put them back into the pan. Add the butter, the Pecorino cheese and stir well.
Add the sauce and stir. Serve immediately into warm soup plates.