Today we will learn how to prepare one of the most traditional dishes of Italian cuisine, namely spaghetti alla norma. We are in Sicily, home of tomatoes, aubergines and delicious cheeses. Sicilian cuisine is characterised by strong and decisive flavours, which are perfect for the wheat of our Spaghetti Mancini Unique Edition FABI|COSE BUONE. Start as always with the unique pasta to create a rule which enhances the particular flavour of the wheat and ensure it stands out. The recipe requires the aubergine to be prepared to obtain two different consistencies, smooth and crunchy, obtaining an extract which gives colour and flavour to the dish.
INGREDIENTS
Spaghetti Mancini Unique Edition for FABI|COSEBUONE – 90 g
An aubergine
Tomato sauce
Sicilian salty ricotta
Extra virgin olive oil, salt, pepper, basil, as required
Carefully prepare the aubergine. Remove the top and bottom and keep a small amount of skin to one side. Cut the aubergine into pieces and place it in the blender, to bring out all its juice and flavour. Cut the skin into thin strips, fry them for around 10-15 seconds, salt and set to one side for garnish.
At this point, reduce the aubergine extract in a small saucepan, balancing its slightly bitter taste with basil stalks, oil, salt, pepper and vegetable broth, to obtain a medium density cream which must then be filtered through a fine sieve.
Cook the Spaghetti Mancini Unique Edition FABI|COSE BUONE in plenty of salted water and heat the tomato sauce in the meantime. When the pasta is half-cooked, dilute the aubergine extract with some cooking water and place it in the frying pan. After 3 minutes, drain the pasta and add it directly to the pan and leave it to finish cooking, adding small amounts of vegetable broth, then garnish with grated salty ricotta. This allows the flavour of the Spaghetti Mancini Unique Edition FABI|COSE BUONE to develop by absorbing the flavour and colour of the aubergine.
The pasta is now ready to be served. Place a ladle of tomato sauce at the bottom of the plate and leave a ring in the middle, then add a nest of spaghetti, garnishing on top with the fried aubergine skin. Add grated salty ricotta as a final garnish.
Recipe by Luca Robledo
