I'm HOOKED On This SICILIAN Pasta
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- Опубліковано 10 чер 2024
- This classic Pasta alla Norma Recipe of simmered tomato sauce with flash-fried fresh eggplant with cheese and basil is an excellent weeknight meal to serve to family and friends. You will love this simple-to-prepare, full-flavored pasta.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/pasta-all...
→ Ingredients
• 3 tablespoons olive oil
• ½ peeled finely grated yellow onion
• 2 finely grated garlic cloves
• 2 28-ounce cans of whole peeled San Marzano tomatoes, blended until smooth
• 20 fresh basil leaves
• 1 pound tubular pasta like penne rigate or rigatoni
• 1 medium-sized skin on eggplant cut into 1-inch pieces about 12 ounces
• ¼ cup avocado oil
• 1 cup grated Ricotta Salata cheese
• coarse salt and fresh cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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When I was a kid I refused to eat eggplant. « It’s purple, I don’t eat purple anything » Now, I will devour eggplant parmigiana. I am also of Sicilian background.
I love this dish so much. Been making for a couple years at home and it is fantastic. Your tutorial is most excellent and your finished dish is magazine perfect!
Coat the eggplant in kosher salt and let it sit in a bowl to draw out the moisture. Rinse well and pat dry before frying. I also use this method for zucchini and summer squash, stays much firmer when pan fried. The dish you made looked very good btw
You know, I’ve tried that, and I do not like that process. Honestly, I’ve cooked it every which way I can to try my best to enjoy it, and the way that I did it is the one I like the most. Salting will definitely help remove the bitterness as well, but it’s not the flavor that ever bothered me, it’s keeping it firm and flavorful.
@@ChefBillyParisi Right on Billy, like I said the way you made it did look very good. Enjoy watching your videos. Thank you
Looks yummy. Thank you for the history lesson while cooking.
My pleasure! Thanks for watching!
You don’t lie, trying to make delicious food for my son’s friends! They are flabbergasted…usually…
Congrats 4 6ooK 🎉❤
Appreciate. Many thanks!
Thank you again
My pleasure! Thanks for watching!
The sauce looks wonderful
830 in the morning and I want a pasta dish
Eggplant is good,but I can take it or leave it
Yum!
Many thanks!
City of Catania : pronouciation kuh·taa·nee·uh
Perfect for lent!
Yes indeed!
Why?
@@craigmiller752 no meat
Looks amazing! I'll be trying it tonight. Will it really reduce by 1/3 in 30 mins?
If you have your heat right!
very profound! :) I missed the part where you mentioned the temperature. @@ChefBillyParisi
Maybe you can help. I've never had eggplant b/c most dishes when it's the main ingredient swim in it, and if I don't like it, now I've wasted a whole dish. Is there some type of side dish with eggplant that a beginner can try? I feel like Baba Ganoush wouldn't help, b/c again texture like you said. It's already mush.
Aloha. I try eggplant every 5 years just to make sure I still don’t like it! I do the same with beets, uni, and brussel sprouts.
You sound like my husband…every few years he try’s and still dislikes..
You’re boiling water in a Turbo Pot. That’s the brand.
Is it? It is has zero branding on it and people always ask me where I got it, and I never knew. Thank you.
@@ChefBillyParisiAny idea of the size/volume? 8qt?
That seems to be about right
Just don't like eggplant.
It’s taken me 42 years to finally cook it to where I can enjoy it.