Pasta alla Norma’ is a classic dish of Sicily and its origin goes back to a 19th-century composer, Vincenzo Bellini.
He was born in Catania, Italy, and was an artist of great renown who composed many operas. One of his most lyrically beautiful and famous was called “Norma.” Supposedly a chef from Catania named his creative pasta dish after the opera, associating Bellini’s masterpiece with the greatness of the dish itself.
Other historians link the recipe with Etna volcano, which lives near Catania: the pasta symbolizes the mountain, the tomato sauce is the red lava and the grated cheese is the snow!
In Sicily grows a particular variety of aubergine which works beautifully with this recipe: it is called “Melanzana Seta”. Don’t miss it as it quite rare in the UK! It is a valuable source of calcium, magnesium, potassium, fibre, beta-carotene, B vitamins, vitamin C, E and K. Thanks to its detoxifying capabilities it constitutes an important component of the daily diet.
Most ‘Pasta alla Norma’ recipes are made with fried aubergine, but this recipe features roasted ones. Aubergines really absorbs oil like a sponge, so this lightens up the dish.
Eating tomatoes is also good for our anti-inflammatory responses and is beneficial to our overall heart and brain health. They’re a great source of potassium and are linked to lowering high blood pressure. The dish is finished with salted ricotta which is a valuable source of protein. It is rich in calcium, sodium, potassium that benefit healthy bone building.
Durum wheat flour (G), eggs (E), tomato, aubergines, Parmesan Cheese (D), Mozzarella (D), salted Ricotta (D), garlic, onion, olive oil, basil, oregano,black pepper, Kosher salt, Panko breadcrumbs (G)
E = Contains Eggs
G = Contains cereals containing gluten
D = Contains Dairy (Milk)