Who better than a Sicilian can reveal the secret to preparing excellent Tortiglioni alla norma by Varietà Cappelli? Obviously only Maria Grazia Cucinotta!
She will prepare a delicious sauce related to the Sicilian tradition and, thanks to Varietà Cappelli's wheat pasta, she will create a dish with an exceptional taste.
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Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
11minutes
Ingredients
Name
Wheat Tortiglioni Le Stagioni d'Italia Varietà Cappelli
Value
270 g
Name
Eggplant
Value
1 medio/grande
Name
Salted Ricotta
Value
200 g
Name
Tomato puree
Value
200 g
Name
Extra virgin olive oil Le Stagioni d'Italia
Value
Q.b
Name
Olio of seeds for frying
Value
Q.b
Name
Basil
Value
Q.b.
Name
Coarse salt
Value
Q.b.
Title
Preparation Steps:
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https://destinationgustoprod.page.link/aGvm
Preparation steps template
Short
Preparation steps
Description
For starters, wash and dry a medium-sized eggplant. Dice it and submerge it in previously heated seed oil. As soon as the diced eggplant is golden brown, drain and place on paper towels to remove excess oil.
Description
Start preparing the sauce. Place a drizzle of Le Stagioni d'Italia extra-virgin olive oil in a frying pan. Add the eggplant, tomato paste, salt to taste and fresh basil. Let everything cook for about 10 minutes.
Description
Salt the water and bring to a boil and, while the sauce is cooking, cook the tortiglioni for about 11 minutes. Once drained, toss the tortiglioni in the sauce and stir well. For the finishing touch, add a sprinkling of salted ricotta cheese for even more flavor. Top with a few leaves of fresh basil to garnish and serve at the table.
Maria Grazia's secret touch: to obtain a perfect sauce, reduce the acidity of the sauce by adding a pinch of sugar while the tomatoes are cooking! Maria Grazia chose to use salted ricotta for a more flavorful taste, but you can substitute it with diced mozzarella.
Title
Ingredients for 4 people