Alla Norma
The Sicilian pasta that carries a name from opera. Fried aubergine, sweet tomato, ricotta salata, basil — four components that only work when each one is done correctly.
Born in Catania. Named for Bellini's 1831 opera Norma — coined when a Catanese playwright tasted an exceptional version and called it una vera Norma: a true masterpiece. The name stayed.
Only a few ingredients
Extra Virgin Olive Oil
Enough to shallow-fry — generous. It needs to be hot before the aubergine goes in. Not smoking, but close.
Aubergine
Salted and drained first — at least 30 minutes. Fry in batches. Deep golden on both sides. Don't rush it. This step is the dish.
Garlic
One clove into a little oil in a separate pan. Low heat. It should turn golden — not brown. Brown garlic is bitter and there's no fixing it.
San Marzano Tomatoes
Crushed or broken in by hand. Let it reduce properly — not a quick toss. The sweetness comes from time.
Basilico Genovese DOP
Torn, not cut. Goes on at the very end when the flame is off. Heat kills the point of it.
Ricotta Salata
Over the plated dish, not into the pan. Coarse crumbles. It is the salt of the whole thing — taste before you add anything else.
not fresh ricottaThe ricotta must be salata.
Ricotta salata is aged, pressed, and salted — it holds its form when crumbled over the dish and delivers the salt the sauce needs. Fresh ricotta dissolves. The texture and the contrast are both the point, and fresh ricotta provides neither.
Rigatoni
The ridges hold the sauce and the aubergine pieces.
Spaghetti
The Catanese version. A lighter result.
Ready to cook?
These sources we trust. Each one makes it correctly.