Involtini alla Norma
Involtini alla Norma are an interesting twist to the famous pasta. It lifts a rather ordinary dish to a new level. And it is by far the best way to prepare angle hair pasta.
- Prep Time 20 Minutes
- Cook Time 40 Minutes
- Total Time 60 Minutes
- Serves 4 People
- Calories 225 kcal
Ingredients
- 240 grams of angle hair pasta
- 2 big eggplants
- 500 grams of tomato sauce
- 100 grams of ricotta salata
- eight basil leaves
- 2 cloves of galic
- oil and olive oil
Instructions
- Dice an eggplant and fry till golden brown
- Cut the eggplants in eight slices
- Fry the slices briefly
- Fry garlic in olive oil till it starts turning brown
- Remove the garlic and add the tomato sauce
- Add the fried diced eggplant
- Add the slightly under boiled angle hair pasta to the sauce
- Mix and set aside
- Divide the cooled down pasta over eight slices of eggplant
- Top each one off with grated ricotta and and a basil leave
- Roll the slices up
- Bake the rolls for about 15 minutes at 185 degrees
- Add more grated ricotto once baked, just before serving
Notes
Involtini di Norma is an interesting dish. You can either make it fresh or use leftover pasta. Use capellini (angle hair) only when you make it fresh. This pasta tends to overcook and become mushy surprisingly fast. Specially when reheated. Fry your eggplants for this dish. There is no place for health issues while preparing this. Oven baked eggplants do not go well.The recipe asks for salted ricotta. An appreciated variant asks for drained mozzarella. Though resulting in a different dish, it is tasty.Since the dish has roots in Catania, serve it with Etna doc wine. Nonna Aurelia for example. A wonderful wine by Azienda Agricolo Siciliano
