Pastificio Artigiano Cav. Giuseppe Cocco

Recipes › Traditional Recipes › Bombolotti alla Norma

Bombolotti alla Norma

December 26, 1831: Pasta alla Norma accompanied the debut of the opera Norma by Catania-born composer Vincenzo Bellini at Teatro alla Scala. The premiere was a resounding flop, yet both the opera and the delicious dish went on to become classics of the national operatic and culinary repertoire.

PREPARATION
TIME

35–45 Minuti

INGREDIENTS
FOR

4 Servings

PASTA FORMAT USED

I Caserecci
N.110 BOMBOLOTTI

Ingredients

400 g Bombolotti
500 g Eggplants
300 g Rustic tomato purée
200 g Salted ricotta
1 Clove of garlic
Olive oil, salt, fresh basil (to taste)

Step-by-Step preparation

Step 1 / 6
Sauté the unpeeled garlic clove in a pan with a drizzle of extra virgin olive oil.
Step 2 / 6
Slice the eggplants into rounds and sprinkle them with salt to purge for 15 minutes.
Step 3 / 6
Remove the garlic, add the tomato purée and basil, and cook for 15 minutes
Step 4 / 6
Fry the eggplants in plenty of oil and let them drain on parchment paper.
Step 5 / 6
Cook the pasta in plenty of salted water. Once drained, toss it in the tomato sauce.
Step 6 / 6
Plate the dish, adding the fried eggplants and shaved salted ricotta on top.
Scorri la Ricetta

Alternatively, you can use

I Caserecci
N°62 MILLERIGHE

N.62 MILLERIGHE

La Trafila Ruvida
N°38 ELICOIDALI

N.38 ELICOIDALI

I Caserecci
N°52 TAGLIATELLE

N.52 TAGLIATELLE

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