Reference: 0111
The suggestions of the island of Sicily come to life in the first courses seasoned with this preparation. Try the specialties of Sicilian aromas and flavors, with the typical capers, aubergines, black olives and the spicy notes of oregano and basil. You will be able to prepare a pasta that evokes the climate and crops of a unique island.
Ingredients: basil, tomato, salt, oregano, onion, black olives, capers, aubergines .
A rich mix to prepare a first course with the typical flavors of Sicily, eggplant of course, as in the famous pasta alla norma and in the classic Sicilian pasta, but also capers and olives.
Use a teaspoon of product per serving in a pan with extra virgin olive oil and fry a few minutes. Cook the pasta, once ready, drain and toss in the pan with the sauce obtained. Serve piping hot with a sprinkling of Parmesan.
Probably the association of ideas between pasta and Sicily reminds everyone of pasta alla norma, a recipe that includes eggplant (fried), tomato and ricotta salata, classic Sicilian pasta (a recipe used to season baked pasta) also has aubergines and tomato at the base but replaces ricotta with mozzarella. In this mixture, in addition to tomato, eggplant and basil (all ingredients present in pasta alla norma and also in numerous other Sicilian first courses) you will find other typical products of the island such as olives and capers (the latter, for example, present in the pesto recipe pantesco, a sauce for pasta typical of the island of Pantelleria).
Reiterating that the mix we are talking about includes typical ingredients of Sicilian cuisine that have nothing to do with pasta alla Norma, when we say pasta with Sicilian eggplant the thought (and also Google) goes to the famous recipe from Catania. We therefore like to recall the origin of the latter or at least of its name, there are three versions, two of which are related to Vincenzo Bellini's masterpiece, the "Norma". In the dialect of Catania, however, the expression "in accordance with" is also present as a synonym for de facto in accordance with the rules of the art and, according to a theory, the name originates from this.
The most accredited theory instead tells of an exclamation uttered by the writer and playwright Nino Martoglio during a lunch in 1920, to comment on the goodness of the dish, he thus turned to the cook " Mrs. Saridda, this is ʼa true Norma ”in this case according to most Norma would refer to Bellini's masterpiece, but she could simply have used the expression from Catania.
The third theory is the one that connects directly to the "norm" and above all the only one that also identifies the moment of creation of the dish, a Sicilian cook would have invented a dish for hoc on the occasion of the first della norma alla Scala in 1831. A very interesting thing is that there is a typical dish from Agrigento called cavatelli all'agrigentina (or even cavatelli alla Pirandello) which has the exact same ingredients as pasta alla norma (eggplant, salted ricotta and tomato), but if you search online with the latter name you will also find a richer version in which the ingredients also include anchovies, capers and black olives. Proof of the fact that first courses based on aubergines and other typical ingredients are the heritage of the whole island.
Specific References
ANGELA F. published the 16/04/2023 following an order made on 24/03/2023
impurità presenti (terra, sabbia)
Mari B. published the 30/10/2022 following an order made on 17/10/2022
Ottimo
FRANCESCA F. published the 04/10/2022 following an order made on 03/10/2022
top!
Bruno B. published the 31/03/2022 following an order made on 30/03/2022
Ottimo
ANGELA F. published the 16/04/2023 following an order made on 24/03/2023
impurità presenti (terra, sabbia)
Mari B. published the 30/10/2022 following an order made on 17/10/2022
Ottimo
FRANCESCA F. published the 04/10/2022 following an order made on 03/10/2022
top!
Bruno B. published the 31/03/2022 following an order made on 30/03/2022
Ottimo
The suggestions of the island of Sicily come to life in the first courses seasoned with this preparation. Try the specialties of Sicilian aromas and flavors, with the typical capers, aubergines, black olives and the spicy notes of oregano and basil. You will be able to prepare a pasta that evokes the climate and crops of a unique island.
Ingredients: basil, tomato, salt, oregano, onion, black olives, capers, aubergines .
With just three ingredients you get this pasta sauce with a delicate and fabulous taste. You could optionally also add a right amount of tuna with olive oil or a little fresh cream to make it creamy. At the end of the preparation of the dish, grate a small amount of lemon zest to decorate your dish. If you want you can also add a little tuna.
Ingredients: parsley, onion, lemon, salt.
If you are looking for all the aroma and flavor of an Amatriciana, try this preparation, created according to tradition. You can give your pasta a sauce typical of Italian and Lazio cuisine, which combines the classic flavors of Amatrice's gastronomy, to be combined with long pasta such as bucatini and spaghetti.
Ingredients: tomato, chilli, carrot, celery, onion, garlic.
This mixture of spices is designed for those who want to prepare a pasta recipe according to traditional Italian cuisine, with all the flavors and aromas most used in the sauces of the peninsula. On the basis of tomato, and the typical black olives, the notes of parsley and oregano, onion, garlic, and the delicious capers are enhanced.
Ingredients: tomato, parsley, onion, garlic, black olives, capers, oregano.
The delicacy of porcini mushrooms, and the exclusive scent of black truffle, are the bases for this sauce that brings together the most typical flavors of the Italian land. For a delicate, refined, but highly aromatic first course. A preparation for pasta rich in tasty nuances, reminiscent of autumn and winter, perfect with short pasta.
Ingredients: parsley, salt, tomato, mint, garlic, porcini mushrooms, chilli.
A traditional Italian dish, here is a quick and spicy pasta mix! Excellent mixture if used for the sauces of any type of pasta. Try this classic of vivacity on the table, to give a tasty touch to your recipe. Favorite by those who love simple but intense flavors.
Ingredients: salt, chilli, parsley, garlic, chervil.
Who doesn't know the angry? A dish of Lazio origin, very spicy based on chilli, tomato and garlic. For spicy lovers, a delicacy on the palate.
Ingredients: chilli, garlic, parsley, basil.
The tradition of the countryside gives us the ingredients for this pasta rich in healthy foods, such as vegetables and olives, and delicious touches thanks to leek and basil. Try with this pasta mix a simple and nutritious first course with vegetables, perfect with any type of format.
Ingredients: tomato, onion, leek, aubergine, garlic , black olives, courgettes, basil.
Perfect as a condiment for a pasta rich in flavor. A preparation inspired by the Ligurian tradition that combines Grana cheese with the intense flavor of walnuts and the softness of pesto bread (soaked crumbs). A touch of mint and chilli pepper to revive the taste of a traditional but always current first course.
Ingredients: bread crumbs (type 0 soft wheat flour, water, yeast ) made with parmesan cheese, salt, onion, garlic, chilli, mint, walnuts.
The typical Italian cuisine becomes a condiment, in this preparation for pasta that makes the main flavors of the Mediterranean tradition: tomato, black olives, capers, garlic and parsley. A hint of walnuts makes everything more energetic and nutritious, for a vegetable sauce that is perfect for any type of pasta-making preference.
Ingredients: tomato, parsley, garlic, black olives, walnuts, capers.
Simple and delicious, this pasta makes you the flavors of the earth starting with mushrooms, and passing through aubergines and peas. The smells enhance this intense yet refined taste, rich in vegetable ingredients that make it a condiment for long and short pasta, delicious in all seasons.
Ingredients: peas, onion, porcini mushrooms, aubergines, parsley, garlic.
From the tradition of Italian cuisine, this pasta mix reveals simple but well-matched ingredients, perfect for a first course balanced between aroma and taste. Try the tomato sauce recipe, to which are added the lively chilli, black olives, and courgettes for a delicate touch that does not hurt.
Ingredients: chilli, garlic, tomato, salt, black olives, courgettes, oregano.
Famous all over the world, Genovese pesto is a preparation rich in energetic and exquisite nutrients, which combine the flavors of the earth under a unique and delicious amalgam. Try dressing your pasta - preferably linguine or trenette - with pesto, and then add a sprinkle of Parmesan.
Ingredients: basil, parsley, salt, cheese, pine nuts, walnuts, garlic.
