RIGATONI “ALLA NORMA”
Notes: This dish originates in the small villages surrounding
the slopes of Mount Etna in the Province of Catania, Sicily. The name
suggests that it is rigatoni served in the “normal” way.
Serving
Size: Four
Ingredients:
1 lb. good quality Rigatoni
2 small Italian or Japanese eggplant
1 lg. ripe red beefsteak tomato
1 lg. ripe yellow beefsteak tomato
1 cup loosely packed fresh basil leaves
1/4 lb. ricotta salata cheese (available in Italian markets and many
supermarkets)
1/4 cup peeled garlic cloves (available in many supermarkets)
3/4 cup extra virgin olive oil (preferably Italian)
Directions:
- Preheat oven to 400 degrees.
- Place the peeled garlic in an ovenproof
dish and cover with the oil. Roast uncovered until the garlic begins
to turn golden, and float on the surface (about 15-20 minutes). Strain
the oil and set aside.
- Reserve the garlic for another use.
- Peel the
eggplant and cut into 1/2” strips, lengthwise. Brush the eggplant
with a little of the garlic oil and season with salt and pepper.
- Place the eggplant on a paper-lined sheetpan and roast until the
eggplant is soft but still holds its shape.
- Cut the eggplant into
large 1” cubes and set aside.
- Cut the tomatoes into large 1” cubes.
- Coarsely chop the basil, add to the tomatoes, season with salt,
pepper and little of the garlic oil, and set aside.
- Place the ricotta
salata
on a paper lined sheetpan and bake, turning every few minutes until
evenly browned on all sides. remove and set aside.
- Cook the rigatoni
in a large amount of salted water (2 tbls kosher salt for 1 gallon
of water) until “al dente”.
- Drain the rigatoni and place
in a large bowl.
- Add the eggplant, tomato mixture and enough of
the garlic oil to moisten it.
- Season with salt, pepper and remove
to
4 large heated serving bowls.
- Grate the ricotta salata generously
over each serving and serve immediately.
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