Maccheroni alla Norma

Maccheroni alla Norma is a traditional and all over dish of Sicilian cuisine, but Catania is strictly the place of origin. 

There are many variations of this recipe wich relate to the cheese to be used and the preparation of the sauce. 

My recipe requires the use of tomato sauce cooked with a clove of garlic and smoked ricotta cheese

Also I suggest you use large and round aubergines, not those small or elongated.

First remove the beginning and the ending of the aubergines after cut these into slices, not too thin. Then arrange in layers them in a colander and sprinkle with salt each layer. Leave like for about half an hour. After this time wash quickly and dry well the slices (this process is to eliminate aubergines bitter aftertaste). Fry slices in extravirgin olive oil until they are golden brown and, finished cooking, put them in a plate taking care to dry oil you will seem in excess with a paper towel. Now cut your slices into strips not too small and set aside.


Meanwhile pour the tomato sauce in a saucepan, add half a glass of water, a clove of garlic and basil leaves. Make cook the sauce until it will seem very substantial (it must not be liquid !!!), remove the garlic and season with salt. Almost the end of cooking  add a little oil, always extravirgin olive oil, and let cook a few minutes more. Meanwhile grate the smoked ricotta cheese.




Put a pot on the gas with water and abundant salt to cook pasta. For the cooking time of maccheroni follow the time indicated on the package. When pasta is ready, drain it well, add  the tomato sauce (taking care that it is hot), the strips oh aubergines, abundant grated ricotta cheese and, finally, basil leaves.



I suggest you combine maccheroni alla Norma with a still white, chilled, or a good red wine. This recipe is ideal for vegetarian friends which want to enjoy a genuine and tasty dish.

Doses for 4 people:

- 400 grams/14 oz  of maccheroni
- 2 big and round aubergines
- 150 grams/5 oz of grated smoked ricotta cheese
- 1 tomato sauce bottle (500 grams/1 lb 2 oz)
- 1 clove of garlic
- basil (preferable big leaves quality)
- salt and ground black pepper
- extravirgin olive oil

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