Pasta alla Norma

Esta semana traigo un plato de pasta tradicional italiano, muy sencillo pero sabrosísimo, como la buena cocina de este país en la que priman los buenos productos y la simplicidad.
La pasta alla Norma proviene de Sicilia y toma su nombre de la ópera del mismo nombre del compositor siciliano Bellini. La berenjena es uno de los productos más presentes en la cocina siciliana y en esta salsa tiene un protagonismo absoluto, junto con el tomate. Con tan pocos ingredientes se consigue un plato lleno de sabor y de aromas mediterráneos.
El toque final de este plato son unas escamas de ricotta salada, pero yo no he podido encontrarla, así que nos hemos conformado con un poco de parmesano rallado, pero si tenéis acceso a ese tipo de ricotta no dudéis en usarla, vuestro plato quedará aún mejor.
En cualquier caso, no dejéis de probarlo, por el poco trabajo que da merece mucho la pena.
Pelar la berenjena y trocearla en dados, espolvorearla con sal y ponerla en un colador para que suelte el amargor.
Calentar dos o tres cucharadas de aceite en una cazuela y dorarlos dientes de ajo, una vez dorados retirarlos y desecharlos.
Picar las hojas de albahaca y rallar o trocear los tomates. Ponerlos en la cazuela  y dejar sofreir a fuego suave durante unos 20 minutos, hasta que tengamos una salsa espesita.
Secar los trozos de berenjena con papel de cocina y freirla en otra sartén con abundante aceite a fuego medio. una vez frita, mezclar la berenjena con la salsa de tomate y dejarla al fuego un par de minutos más para que se mezclen bien los sabores, rectificar de sal.
Cocer la pasta según las indicaciones del fabricante, escurrirla y mezclarla con la salsa, servirla enseguida acompañada de la ricotta o el parmesano.

Si te ha gustado, comparte:

35 comentarios :

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