Recipe Tip: Pasta alla Norma
Top Recipe for 4 Persons. All ingredients and tips for getting it right. In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight...
- 2 kgtomatoes, halved, seeds removed
- 600 gaubergines, cut into 1-2 cm cubes
- 5 tablespoonolive oil
- 2 clove(s)garlic, thinly sliced
- 500 gtomato passata (see above)
- pinch(es)black pepper
- a few basil leaves
- 320 gpaccheri pasta
- 40 gricotta salata, grated (or grated cheese of choice)
Step 1Put the tomatoes in a large saucepan and cook over a low heat for about 30 minutes, stirring occasionally, until beginning to thicken.
Step 2Add salt and mix well.
Step 3Strain the tomatoes through a sieve and the passata is ready to use.
Step 4Fry the aubergines in a dry (no oil) non-stick pan for 2–3 minutes until they change colour.
Step 5Add 1 tbsp olive oil and continue to fry for another 10 minutes, stirring occasionally, until the aubergines are buttery soft.
Step 6Briefly fry the sliced garlic in the remaining 4 tbsp olive oil in a saucepan.
Step 7Add the tomato passata, season with salt and pepper and continue to cook over a medium heat for 10 minutes. Stir half of the basil leaves into the sauce.
Step 8Cook the paccheri in a large pan of salted water until al dente. Drain and add to the tomato sauce. Mix well.
Step 9Divide the pasta between plates and sprinkle with the ricotta, the fried aubergine and the remaining basil leaves.
Step 10Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish
Step 11Ham and Pasta Gratin This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879. Pasta
Step 12Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta
Step 13Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta
Step 14Chicken Pasta with Burrata & Italian Sausage The pasta dish is particularly aromatic thanks to both the spicy Italian sausage and the smoked cheese. Poultry