How To Make Amazing Pasta Alla Norma
Вставка
- Опубліковано 19 лип 2023
- Don't forget to check out Rosetta Stone to get 50% off a Lifetime Subscription with Unlimited Languages!: partners.rosettastone.com/sip...
Today we're making Pasta alla Norma. This is a delicious Sicilian eggplant pasta recipe and if you've never tried it, you are in for a treat! We hope you enjoy it!
WATCH OUR FOOD/COOKING PODCAST:
/ @sipandfeastpodcast
SUPPORT ON PATREON:
/ sipandfeast
MY AMAZON STORE (This is an affiliate link)
www.amazon.com/shop/sipandfeast
***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
PASTA ALLA NORMA PRINT RECIPE:
www.sipandfeast.com/pasta-all...
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454g) rigatoni
1 ½ pounds (680g) eggplant - cubed
¾ cup (160g) olive oil for frying eggplant
¼ (54g) cup extra virgin olive oil
5 cloves garlic - sliced
2 small anchovy fillets or 1-2 teaspoons anchovy paste
½ teaspoon crushed red pepper flakes
3 ounces (85g) tomato paste
1 28-ounce (795g) can whole plum tomatoes hand crushed or blender pulsed
¼ packed cup basil
1 cup (110g) Ricotta Salata shredded
salt and pepper - to taste
FOLLOW ME ON INSTAGRAM:
/ sipandfeast
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. - Навчання та стиль
There are so many comments wrongfully talking about female/male eggplants. Eggplants do not have a sex! Eggplants are hermaphrodites and have male and female parts on their flowers. The myth of a male/female eggplant has 100% been disproven. But don't take my word for it just use Google and find a food scientist or agriculture site. Seriously slit, flat, dimple, or whatever means nothing. I have been growing eggplant and cooking with it for over 20 years and I can tell you how to get few seeds. Pick them young when they are shiny and firm. That's it. Good luck.
This is one of our favorite pasta recipes and we make it frequently during the summer when eggplant is in season. The ingredients with gram amounts are in the description along with the linked print recipe. As always, thanks for liking and sharing our videos.
LOL, I would have never thought about male/female eggplants. Only "Fried," hollow out the seed part and fill with meat etc. We had a huge garden when I was a kid in VT and grew eggplant. Sometimes they would get so big my and my brother would use them as clubs and have gladiator duels with them.
Yep,that looked really nice..And I'm a big fan of Rattatouie (which is basically Eggplant Stew) So this was nice& what's that saying 'A happy wife,is a happy life'..
Lol😂
I like the seeds in eggplant… I don’t find them bitter if that’s the reason to veto them… jus’ sayin’…♥️
This comment has nothing to do with the dish ☺️, but I have to say, you both are a joy to watch…very thoughtful, respectful and kind to one another.
I love the recipes, but your family makes the channel quite special!
Thank you so much, we truly appreciate the kind words.
I agree 100% !
I lived in Sicily for 3 years and my land lord made me pasta ala norma weekly, big plate on my door step every Sunday if i didnt join for lunch. Its the quintessential sicilian dish to me.
Tara's feedback is next level, that's what you want from your partner, kind hearted but honest.
Off topic comment - I love that Tara said, "You're welcome." Over time, couples often forget that they should be polite to each other - and to their children. I think people enjoy your channel as much for the family interaction as for the recipes.
I agree!!
I agree. They have a wonderful raport. ❤️
I am huge on good manners! There's never an excuse for not having them. My 27 y/o daughter always says please & thank you & is often complimented for her good manners. Whenever I prepare a meal for her she always says "Thank you Mama, it was good & filling." She doesn't take for granted that just because I'm her mama she doesn't have to say it. 💜
It's a beautiful thing to see 💕
Jim’s wife (I’ve forgotten her name: mea culpa) is an excellent judge in addition to being a lovely person. She is a real critic, spelling out any deficiencies. Sip and Feast, for me, is the best cooking demonstration on UA-cam, in spite of there being many other excellent examples! Bob Campbell
It's either "Tower" or "Tara," i genuinely can't tell
@@BigboiiTone beg your pardon; what was your comment? B.C.
@@bobcampbell3505 I believe it's "Tara" but due to accent it can sometimes sound like "tower,"
I almost hate watching these videos. They get my mouth watering, my stomach growling, and my nose sniffing around to see if I can smell the sauce cooking somewhere. And then I end up eating something I really don't want or need and hate myself for not just buying and making this for dinner! How the heck these two stay so svelte is beyond my ken!
“Pasta alla Norma”…. One of the most famous dishes of Sicilian regional cuisine, with a name also very famous in classical music and Italian opera.
Greetings here from Italy ! 👋
The best way to pick an aub...er...eggplant is to pick one that's dark purple and firm to the touch. If you press it with your thumb and it leaves an imprint then the fruit is overripe. Also, smaller ones tend to have more flavour than bigger ones.
the flirty "i like your purple shirt 😏" was too cute. thanks for posting more vegetarian-friendly dishes, we've made so many from your channel that we're getting famous with our friends ❤
Hi, long time watcher since the pandemic. I wanted to thank you again for your work. Ive said it before but i suffer from PSTD and depression and at the worse of the worse I could not eat anything. Your channel is probably the reason I even ate food at all for a few weeks, I went on a pasta binge. I am doing much better now, with a promotion on the way and greater things helping me get through my day. I love it every time you upload, it gives me inspiration and hope that life is not as bad as my depression makes it seem. You are probably one of the reasons Im alive typing this still. I wish you and your wonderful family forever health, happiness, and 10/10 pastas.
Keep up the good fight! Enjoy the fun and adventure of cooking! We are pulling for ya!
You are loved. You are not alone. Keep up the good work. Keep on cooking!
I am growing a lot of eggplants this summer and I am super happy you shared this recipe. I also just planted 10 San Marizano tomatoes, basils and peppers . Super excited to cook more dishes from your channel 😊! Thank you.
You guys, Josh Weismann, and Not Another Cooking Show are my personal holy trifecta of YT cooking shows (Also, Sam the Cooking Guy is a very honourable mention).
“Paccheri”, as a type of pasta for this dish, was a good choice ! 👍
Here in Italy we often use, especially here in southern Italy, this kind of pasta for typical regional dishes.
PS: By the way, I must say that the lady behind the camera, she pronounced this kind of pasta very well.
As always, love that you keep the classics alive. Lived on this during the summer as a kid.
SEED TIP... Male eggplant have less seeds than female eggplant. Honest ! ! It's a thing ! ! Male eggplant will have a rounder mark on the bottom as opposed to female eggplant that have a more oblong mark.
Tried and true. Chef John has a saying for that: "Dots, not slots"
@@bradcampbell624 HA !! Love that guy...
That’s an old wives tale, it’s been debunked. No such thing as a male or female eggplant.
I thought there was a difference and thank you for clarifying it. Also a difference in bell peppers between the male and female, one has three lobs on the bottom and the other has four. Forgot which was which, do you know, Melaney from SoCal
This isn't Canon, but I absolutely love black olives, and they go well in this dish.
I watch all videos with air pods in - Jim’s voice sounds normal and then Tara’s voice sounds super mic’d and ultra clear and it’s feels just a touch out of place. I’m always like “oh god what was that!!” Oh it’s just Tara with her podcast mic, haha.
Anyway, this recipe is awesome, I love this channel!!
I'm repeating myself, anchovies are truly underrated. When using in a sauce, as you can see, it literally melts. It adds that 'je ne sais quois' element to delicious preparations. Another alternative in case you're not intending to use the entire tin [unless you have a jar or are using the paste tube] is to use a couple of dashes of high quality fish sauce as it's made from anchovies. Think Red Boat 41. A little goes a long way.
I loooove eggplants in both Italian and Asian cuisines. And that paccheri with the freshest basil from the garden 🤌❤🌿👍🌻
I usually don't get eggplant right, but I'm inspired to give this a try. Anything that has anchovies is a must.
Jim, you’re costing me a fortune in printer ink! Write a cookbook. I’d buy it!
We're planning to!
My Great Aunt taught me there are male and female eggplants. The female of course have more seeds. To distinguish between the two, look at their bottom. If it has a round brownish belly button, its female. If its more the shape of the letter D, its male and has less seeds. I also will cut it in half top to bottom and make a triangle cut all the way down along either side of the seeds. It doesn't get rid of all of them, but a lot. And that's good enough 😁
Loved this. My wife’s family is from Naso, Sicily, and we had this twice at our favorite restaurant there, La Perla, this past May. I’m still thinking about it. Your recipe will cure my hunger pangs until we go again. Grazie mille!
Coincidentally I just bought eggplant and rigatoni. Was going to make something along these lines. Only both grocers I checked were out of basil so I ended up with fresh oregano. And I'll be using an American parm-style cheese
Absolutely nothing wrong with that. These dishes are loosely made with what's available. Tomato and oregano are a bedfellow made in heaven. I love it's earthy character. Basil is more fresh but either is fine depending on mood or supply. Any good quality aged sheep's cheese will do the trick.
I love eggplant and you are such a good teacher and really simplify things
You guys are such a pleasure. Great food and partnership.
About 20 years ago I ordered an almost identical dish named 'Rigatoni Melanzane' at a local restaurant. Didn't have a recipe, but have recreated this dish every summer since using homegrown Prosperosa eggplants. Great video!!
Lol. Summer dish? Oven? I’m sitting in front of my fan thinking of having cold sandwiches and salad.
It's great in summer when the eggplants and basil are at their best.
You are right ! With the great heat that it is doing at this time even here in Italy (in Sicily, since this dish is a typical Sicilian dish, there are over 40°), at best you feel like eating a sandwich or a fresh salad. It takes away your desire to cook. Turning on an oven or getting near the stove to cook something, becomes almost a "mission impossible” ! 😉 😊
@@aris1956cook it at midnight while watching the Women’s World Cup! that way it’s nicely rested for morning! Do u use the round small eggplants?
@@sahej6939 The women's World Cup is not much followed here in Italy, as it is also in the rest of Europe. The men's World Cup in particular is followed here. :)
Actually I use any kind of eggplant.
Eggplants are a summer vegetables. Eat seasonal food!
A simple, easy to make recipe with inexpensive ingredients which gives a really flavoursome meal. Thank you for demonstrating.
Try canning your own tomatoes this year and you don't have to put any salt in them until you are ready to use them in pasta sauce, chili, etc. I make and can stewed tomatoes and the use those in everything over the winter, but also make tomato soup and also can that for a super quick, healthy meal in fall and winter. I grow several types of tomatoes, including san marzanos, but i usually end up buying 40-50 lbs in late summer from an organic grower, just to have a lot of canned tomatoes in my pantry. It's not difficult to can tomatoes, but it takes a day devoted to it.
I never think to cook with eggplant. This recipe is calling to me! Eggplant is on my shopping list now. Friday night family dinner!🎉
Your nonstick pan rising in the middle is a result of instant cooling when you put the pan directly under cool tap water right after cooking. This causes heat stresses that over time significantly deforms the pan.
Always leave the pan to cool slowly after cooking and do not shock cool it under the tap.
On a trip to Southern Italy I had pasta alla Norma, it was delicious but I have never made it - afraid of eggplant I guess! I will give it a try. Lovely family interaction 😍
I had this in Sicily...in Taormina...in a restaurant on the edge of the cliff, overlooking the sea...what a beautiful place and a great dish
That's where Tara had it too - Trattoria da Nino was the name of the restaurant.
I came across this channel only a few months ago but it's quickly become my go-to for Italian cuisine, which is my favourite outside of my own (which, despite the username, is Chinese); particularly impressive is that you always explicitly encourage people to vary the recipe - I've been watching quite a few cookery videos and this is rare to hear - and it's fun to see how much your regular taste tester has grown just in a couple of years 🙂
I find it funny to go to a Cooking/Recipe website and there's ENDLESS comments about people changing EVERYTHING in the Recipe, and then give 1 Star because it wasn't good.
I LOVE Chinese Food more than Italian, all those tomato sauces makes everything taste the same to me. Mandy @ Souped Up Recipes is one of my Favs here on YT. along with this one.
@@The_Timinator She's very good; I also watch a lot of Spice 'n Pans and Made With Lau.
@@irishspongie1657 Oh Yes, Made with Lau is awesome too, Dad's always cookin' up something good, I've tried many of his recipes or learned techniques he shows.
I think you might be able to get them to work like you wanted if you add the bump back in. Just make sure that it is ‘in front’, I.e. closer to the jaw, than the pivot so you have an over-center situation when you tighten the screw. Make it so that with the clamp laying flat on the bump, the pin is just below the top of the t-slot so you can move it. When you tighten it will wedge the clamp between the top and bottom of the t-slot.
I bought the 14" pan after seeing it in your videos. I don't use it often but I really like it - what a monster!
One of the best pasta dishes I’ve ever eaten is pasta ala Norma in Sicily . It blew my mind . I almost cried
Jim and his wife and son are truly wonderful, and he’s a great dad as well...awesome nyc/Italian cooking vids!!!
As always, looks delicious!
Fantastic timing… released the same day as I reached my in-laws place in the countryside with bottomless eggplant and tomatoes.
Thank you, thank you, thank you! This dish is fantastic and I now have a new appreciation for eggplant. Frying it in olive oil just gives it a wonderful depth of flavor I'd not enjoyed making other eggplant recipes. I had a spare zuch laying around and added that to the mix. Didn't have any Ricotta Salata so topped it pecorino. I will be making this again. Cin cin! 🍷
Thank you so much for sharing this recipe!
Awesome guys! I will definitely be trying this one out!
Looks delicious will definitely try and make this. I’ve made some of your other recipes and they’re all wonderful ❤
My favorite taste tester! Dish looks delicious! Thanks for sharing!
Jim this looks amazing. Excited to give it a try!
A wonderful dish. easy to make. Thank you.
I just love the honesty. Gonna try this dish today. Looks great!👍🏾
Definitely trying this one!
Perfect timing! I just got some beautiful eggplant in my CSA box yesterday.
I haven't made this in a few years. I think now is the time to make it again. Thanks, guys!
Another great video. Your family is great. Thank you for making me love cooking!
Very nice recipe. Thank you so much.
Great Job!! Loving your content and your podcasts! Really like the way you and your wife have a conversation we get to listen in on. Your content is my Go to Stuff when during lunch breaks and on weekends. Thanks!
Oh man so close to a ten!!!
The fun part is taking these recipe's as starting points then playing with them to get it the way you and your family love them.
I also like that Jim is open to suggestions and/or criticisms.
Great pitch for Rosetta Stone. Clear concise explanation of the benefits. I am definitely considering a subscription.
Made this tonight with fresh eggplant and basil from the garden. Very easy and super delicious! Appreciate the detailed walk through. I used a mixture of shaved Asiago, Pecorino Romano, and Parmigiano Reggiano for the topping since that is what I had available. Would like to try it with the Ricotta Salata sometime when I have that on hand. Thank you!
For summer in tx(100+ temps) frying on a stove is always preferred to turning on the oven! Thanks for this recipe. It looks super tasty.
Delicious, easy dish! Enjoyed with a vintage Brunello. Fantastic!!
Looks delicious and I'm making this soon.
I made this a week or two ago (I think I was either searching your summer recipes on the site or it may have been featured in the newsletter). It was FANTASTIC. Even my husband who is always skeptical of dishes that involved eggplant really liked it!
Love this dish!
Thanks to you I'm a huge fan of eggplant. This recipe looked really good.
I was on holidays and off the grid for 3 weeks and so need this pasta today. 🏃♂️ off to the market. ! Thx
By far my favorite cooking channel. So relaxing and affirming, and I've learned so much. It's also cool to see that some things I learned from my grandma or came up with on my own through experimentation are done by serious chefs who know what they're talking about
Really nice!! Thank you💛
I made this for dinner tonight; I’m so glad I did and so is my hubby. We haven’t eaten eggplant in years. Like your channel very much. I’ll be watching it more often. Thank you for a delicious dinner.
Wow this looks absolutely amazing I cannot wait to try making this. By the way I love the chemistry you have with your wife and your son on your channel is so cute and they give really good honest feedback
O goodness..I’m hungry now. Look absolutely delicious.😋😋😋
Just made this tonight with mezzi rigatoni . Followed the recipe exactly. What a winner! This one is definitely going in our dinner rotation. The anchovies add such richness but no fishiness. I love the simplicity of eggplant fried in olive oil. The ricotta salata adds a smooth creaminess that perfectly complements the dish. Excellent recipe! Thanks!
I am astonished that I am experiencing smellavision watching you cook this recipe! 🤪 Cannot wait to try it! Thank you so much! ❤️
Perfect timing. I was wondering what to make to eat. I don't like eggplant & I have 2 zucchinis that I didn't know what to do with. I'm not sure how this will taste with the substitution but the recipe sounds wonderful. Thanks, Jim
This would be great with zucchini.
@@SipandFeast Ty i was wondering if zucchini would work also
I've been trying various recipes with eggplant lately as I love eggplant. I'll have to try this recipe with some calamarata pasta.
Thanks for upping the game
looks amazing
Looks pretty fancy! Would eat. 10/10
What a beautiful dish.
If I may, I'd like to dedicate this episode to Mr. Tony Bennett ❤
Love anchovies..yum
had that in cefalu, delicious dish
Thanks for the recipes that are easy and vegetarian friendly. You and your wife are so cute together!!
Nice Pasta Dinner Friday
I learned Italian with Pimsleur in the car so nobody was listening. Rosetta Stone sounds similar and believe me, it worked.
Thanks for sharing vegetarian recipes! ❤
so cute at the end.
all summer-y and love-y with no kids in the house 😜
I love every time you say "sauce" - reminds me of New Jersey.
That pasta is huge! Must be great to hold sauces and other ingredients mixed with it.
As always I so enjoyed your video. I bought 2 eggplants last week and I haven’t used them yet. I was going to make eggplant Parmesan but ai just haven’t been in the mood for it. Since seeing your video, I think I’m going make the recipe from today. If Tara gave it a 91/2 I know it’s going,to be great. I’ll look forward to your next video.
on the list right now
This video actually makes me want to give eggplant another try. Only ever had it once...one of my sisters made moussaka and it tasted like an old sponge.
Beautiful healthy Basil plants and a great dish. I prefer using tomato paste, sundried tomato quarters and cherry tomatoes instead of adding anchovies.
I love this dish! And I am like Tara, I don’t like the cheese shaved either. I like it grated into my pasta.
This looks so delicious Jim❤️ My big mistake watching at 11:00 pm before bed😢
Delicious!
I really like the term cheese situation. Now I really want to use it some day.^^
Use any pasta you like translates to use any pasta your wife likes. Married man speak. lol recipe looks good, I may try it for Saturday night.
Beautiful and I took two years of college Italian and even though I only showed up once a week to take the test by teacher love being inside of me florists to live with her in the summer and her friend the Contessa's villa but I stayed behind because I didn't want to leave my stupid temporary boyfriend and I've always regretted it. I love the language the food and everything about my fantasy of it so I live vicariously and please bring back lots of footage food and photos!
Hey there. Love your channel, and your recipes. You're partially responsible for me getting into cooking pizza from scratch on a weekly basis and for that I sincerely thank you. I love that your videos are no BS and get straight to the recipes. With all that said, I'm disappointed to see sponsored content in the middle of the video. Far be it from me to tell you how to make your living, but I really was drawn to your "to the point" approach, and sponsored ads mid-video, again, for me, take away from what I so liked about your approach. I'd like the opportunity to support the channel another way, and hope you might consider another option in the future. I'll keep watching all the same, and I wish you and your family nothing but the best. Nothing but love, sir.
Absolutely LOVE you, your family and your recipes. If one has “picky” eaters in their home, (HATES most vegetables, but will eat most mild spices like, garlic rosemary, parsley, etc.). Would it be possible to substitute the eggplant for a protein such as ground beef, cubed chicken or pork? I’m trying to introduce more variety in my cooking.
My comment is that the dish looked delicious. Now I know what to do with the eggplant from my garden besides eggplant parm. I also want to thank you for taking my advise having Tara in more of the videos! lol
Thank you for this wonderful dish. If I were to ever have a restaurant, I would call it "Aubergine". I have also found that if it calls for anchovy, put it in. God Bless and stay safe.