This is also the first recipe of mine that appeared on a restaurant menu. I had been asked to prepare a pasta dish for family meal, only to be tasted by the head chef, who decided it was so good that it belonged on his menu. I present to you, my Pasta alla Norma.
Pasta alla NormaServes 4
3 medium-sized eggplants (look for the small to medium-sized Italian eggplant)
Durum wheat pasta (I like Piccheri)
24-ounce can of San Marzano tomatoes (remove the seeds for the best results)
4 cloves garlic (crushed or fine dice)
1 small onion (fine dice)
½ teaspoon of dried oregano
½ teaspoon of red wine vinegar
1 tbls olive oil
Ricotta Salata, crumbled or rough grated (look for a drier, crumbly style)
Basil (one fresh bunch)
Oil for frying (grape seed oil is my preference)
Optional, ½ pound Pancetta or Guanciale
*A note about tomatoes. There are many options for tomatoes to make a sauce. You can use fresh (ripe) plum tomatoes, tomato passata (purée) or a can of San Marzano tomatoes (my preference). Honestly, there is nothing to be ashamed of in using good canned tomatoes. Finding ripe plum tomatoes can be very difficult, and I like to have tomato chunks in my sauce. Just look for canned tomatoes that are San Marzano, D.O.P. certified from Italy.
1) Prepare your ingredients. 1 ½ hours ahead of time, slice the top and bottom from each eggplant (do not peel them). Then, make ¼ inch slices vertically from top to bottom. Take the outermost pieces with the most skin, and slice them again into strips, creating both strips of eggplant and whole slices. Next, lay them out on a sheet pan lined with parchment or over a cooling rack. Salt each piece liberally. Allow them to sit for 45 minutes to an hour. (You can use this time to prep your other ingredients, and start a large pot of salted water to boil for the pasta.) Once the time is up, you should see a large amount of dark juices that have come up out of the eggplant (these are the bitter flavors that the salt has extracted). Rinse each piece of eggplant to remove all of the water. Then lay them out on a paper towel. Take another towel and press it against the tops of the eggplant, absorbing as much water as possible.
2) In a heavy gauge pan (I like to use a roasting pan over two burners), add enough grape seed oil to fry the eggplant. Turn your burners up to medium-high and allow the oil to heat through. You can test the oil by dipping the tip of an eggplant slice into the oil. Add the eggplant to the pan, but do not overcrowd it, as you can always cook the rest in a second batch. Brown them well and then flip to the second side. Once done, move to a paper towel-lined pan to drain. Preheat your oven to 200 degrees.
3) Place a saucepan over a medium flame and, once heated, add the olive oil. (*If using pancetta of guanciale, add them to the pan and cook off until crispy. Remove the cooked pieces from the pan and place them to the side. Then drain about 1-2 tablespoons of oil from the pan). Add the onions and a generous pinch of salt. Sweat the onions, then add the garlic. Once the garlic and onions have browned slightly, add the tomatoes, oregano and red wine vinegar, making sure to crush any large chucks with your spoon. Bring this mixture to a steady simmer, stirring regularly.
4) Add the pasta to the boiling water, following the instructions on the package for cooking time. The sauce should continue to reduce as you stir, and you should make sure to scrape any sauce from the side of the pan. When there’s about three minutes left for the pasta, take the strips of fried eggplant and slice them into a medium dice, then add them to the sauce. Place the remaining fried eggplant slices into the oven to warm. (*If using pancetta of guanciale, add ¾ of the cooked pieces to the sauce when there’s about one minute left for the pasta.) Taste the sauce, season with salt and pepper if necessary, and turn off the burner.
5) Strain the pasta and split between four plates. Spoon the sauce over the pasta and fan out the fried eggplant slices onto the plate. Add a healthy serving of crumbled or rough-grated ricotta salata. With a scissor or shears, snip the fresh basil leaves over the plating and drizzle a small amount of extra virgin olive oil over the pasta, and serve. (*If using pancetta of guanciale, add the remaining piece on top of the pasta as a garnish.)
So what should you pair with Pasta Alla Norma? I can’t think of a better pairing than the local wines of Nero d’Avola, Frappato or a blend of the two, Cerasuolo di Vittorio. When making this dish most recently, I enjoyed the 2010 Arianna Occhipinti Nero d'Avola Siccagno Sicilia IGT with great success. It’s simply a match made in heaven. Nero d’Avola’s rustic, dark fruit and brisk acidity gives you all the contrast you need to handle the wide array of flavors and textures in this remarkable dish.
2010 Arianna Occhipinti Nero d'Avola Siccagno Sicilia IGT - The nose showed tremendous depth with black cherry, wild herbs, hints of brown sugar, sweet floral tones and minerals, making it intense yet fresh all at once. On the palate, it was rich with dark fruit caressing the senses, showing black cherry and spiced holiday breads, (not sweet but dark and spicy with hints of molasses). The finish followed suit as rich fruit tones slowly melted away to reveal a fresh, clean finale. (93 points)
Copyright 2013 Eric Guido