
Helicons n° 49 at Norma
A classic of Sicilian summer cuisine, capable of transporting us to the island in a single bite.
Ingredients for 2 people:
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250 g Elicoidali No. 49 Rummo
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400 g peeled tomatoes
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750 g of eggplants
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2 cloves of garlic
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5 g of sugar
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c/n basil
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c/n of salted ricotta
Preparation:
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Wash the eggplants. Cut two-thirds into fairly large pieces and set aside. Cut the rest of the eggplants into slices and also set aside.
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In a saucepan, brown the garlic cloves with a handful of basil leaves in olive oil. When the garlic is golden, add the peeled tomatoes, crushing them to release their juice. Adjust the salt and add the sugar.
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In a large frying pan, heat the sunflower oil. Fry the large pieces of eggplant using a slotted spoon, turning up the heat for 30 seconds. Fry until golden brown.
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Once the eggplant pieces are ready, remove them with the skimmer and place them on a tray covered with absorbent paper to drain off the excess oil. Fry the eggplant slices following the same procedure.
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Remove the garlic from the tomato sauce and add the fried eggplants.
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Meanwhile, cook the Elicoidali n° 49 in a pot with plenty of salted water. A couple of minutes before the end of cooking, transfer the pasta to the pan with the tomato sauce and the aubergines. Cook everything together, adding a little of the cooking water if necessary.
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Finish with plenty of fresh basil and serve with freshly grated ricotta. Have a nice trip to Sicily!