Caserecce alla Norma

Caserecce alla Norma

Ingredients for 4 people:

  • 320 gr of Organic Caserecce of Sicilian Durum Wheat Semolina
  • 1 Black Eggplant
  • 5 fresh basil leaves
  • 2 cloves of garlic
  • 800 gr of Sicilian Red Tomatoes
  • 200 gr of Ricotta Salata
  • Salt to taste
  • Extra Virgin Olive Oil to taste

Procedure:

  1. In a pan, sautéwith a drizzle of extra virgin olive oiltwo cloves of garlic, clean and whole
  2. Make the tomato sauce: Pour the washed and cut into 4 parts tomatoes. Let it cook over low heatfor 20 minutescovering with a lid. Transfer the cooked tomatoes to a vegetable mill to obtain a smooth pulp. Cook the sauce in the pan until it shrinks and add salt to taste
  3. Put plenty of water in a saucepan and then add salt once it reaches a boil
  4. In the meantime, wash, dry and cut an aubergine into cubes
  5. Fry the aubergines in a pan with plenty of extra virgin olive oil
  6. Place the fried eggplant on a plate with fried paper
  7. When it comes to a boil, cook the Caserecce al dente
  8. Drain the Caserecce and transfer them to the pan with the datterino tomato sauce, add the basil leaves and mix to flavor
  9. Transfer everything to serving plates and finally add the fried eggplant and grated ricotta salata
  10. Garnish with basil leaves
Enjoy your meal!