Pasta Alla Norma Baked Penne With Eggplant Recipes
Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.
Recipe From food.com
Provided by Roxanne J.R.
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
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Step 3. Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels. Step 4. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring …
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Heat the oven to 425 degrees F. Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not …
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Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per …
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From giallozafferano.com
To prepare the pasta alla Norma, wash and dry the cluster tomatoes, then cut them into quarters 1. Pour a drizzle of oil into a thick-bottomed pan and sauté two peeled whole …
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To prepare the pasta alla Norma, wash and dry the cluster tomatoes, then cut them into quarters 1. Pour a drizzle of oil into a thick-bottomed pan and sauté two peeled whole …
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Total Time 1 hr 20 mins
Category First Courses
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