Spaghetti omelette alla Norma
Pasta alla Norma is a dish created to honor Norma, the work of Vincenzo Bellini, a musician originally from Catania. His music was so admired that from then on, anything excellent was called "alla Norma." It's prepared with two key ingredients in Sicilian cuisine: eggplant and salted ricotta.
Ingredients · Servings 4 people
- 700 ml tomato puree
- 200 g long spaghetti-type pasta
- 100 g seasoned salted ricotta
- 6 eggs
- 2 medium-sized aubergines
- 1 red onion
- basil
- extra virgin olive oil
- sale
- baby
Method · 1 ora e 20 minuti più 30 minuti di riposo
- Peel the onion and chop it finely.
- Place it in a saucepan drizzled with oil and brown it for 2-3 minutes, then add the tomato puree, salt, 5-6 basil leaves and cook on low heat for about 20 minutes.
- Clean the eggplants and peel them using a vegetable peeler, then cut them into bite-sized pieces. Place them in a colander, season generously with salt, and let them drain for at least 30 minutes: this will help them lose their bitterness.
- Drain the aubergine chunks and squeeze them gently; then fry them in plenty of boiling oil at 180°C.
- Drain them one by one on a sheet of kitchen paper. Season with salt, if necessary.
- Cook the spaghetti in plenty of salted boiling water, drain when al dente, and toss with the tomato sauce you prepared, the grated ricotta, and a dozen or so torn basil leaves.
- Mix so that the ingredients are evenly distributed, then add the fried aubergines.
- Crack the eggs into a separate bowl, mix them with a pinch of salt, and then add them to the spaghetti.
- Pour everything into a hot pan drizzled with oil and cook the omelette, turning it once.
- Garnish with basil and a grind of pepper before serving.
Pasta Frittata alla Norma, the recipe
Inspired by this pasta dish, today we're offering a spaghetti frittata alla Norma, a delicious dish to prepare ahead of time and bring along for a picnic or office lunch. The spaghetti is cooked al dente, topped with tomato sauce, grated ricotta, basil, and fried eggplant cubes. Beaten eggs are then added, and the pasta is flipped into a skillet and cooked like a frittata, turning once.