Tag Archives: vegetarian

Pasta alla Norma

Barbera D’Alba

Pasta alla Norma originated in Sicily and is perfect for a small gathering. It is believed to be named after the famous opera called Norma. It’s easy and made with a few ingredients including my favorite veggie: eggplant! In this recipe, I am using whole canned tomatoes but you can use fresh tomatoes if they are in season. This is a great meal for vegetarians depending on their diet lifestyles (with or without the cheese). I served a salad with the pasta and my family ate to their heart’s content. Put on your apron and follow me in the kitchen.

Level of difficulty: Easy to intermediate

Serves 6-8 as a main meal

Ingredients:
• 1 medium eggplant, chopped in medium size
• ¼ – ½ cup of olive oil
• 3 garlic cloves, chopped
• 1 – (28) ounce can whole San Marzano tomatoes
• 1 teaspoon salt
• 5-6 basil leaves cut in chiffonade, plus more for garnish
• ¼ cup pasta water, as needed
• Ricotta Salata cheese, for garnish
• 1-pound penne, rigatoni or spaghetti

Preparation:

1. In a medium-sized saucepan, on medium-high heat, heat up oil, sauté the garlic, 1-2 minutes, add the eggplant, cook while stirring for 5-7 minutes. Adjust the heat as necessary. Add the tomatoes, salt, basil. Lower the heat and simmer for 15-20 minutes covered with lid tilted. Stir occasionally. If the sauce is too thick, add water toward the end. (before draining the pasta). Turn the burner off.

2. While the sauce is cooking, bring pasta water to a boil. Add salt and cook al dente. You will be doing a little juggling.

3. Add drained pasta to the sauce and mix well. Serve in a large pasta bowl. Garnish with the cheese and basil.

I paired this meal with a lovely aged Barbera D’Alba from Ca’ Viola winery and it worked magically.

Other wine pairing suggestions: Nero d’Avola, a red grape variety from Sicily or any medium-bodied red wine of your choice.

Happy Cooking from Gina’s Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

Perfect Broccoli Rabe

Broccoli Rabe also known as Rapini is a green cruciferous vegetable. It has a pungent flavor, slightly bitter, but very healthy for you. It is particularly associated with Southern Italian cuisine. You have to acquire a taste for it, but once you do, you will love it. It is delicious with Italian sausage, or by itself as a side dish. Today, I will share with you, a very simple method of cooking, one that will help preserve its beautiful greenish color. This method will also help retain its vitamins.

Ingredients:

1 head of Broccoli rabe
6 garlic cloves, chopped
2 tbsp. extra virgin olive oil

Preparation:

1) Wash the broccoli rabe thoroughly. Chop off the thick stems at the bottom, and discard them. Rough chop the leaves and buds. Set aside.

2) Over medium-high heat, in a medium sized pot, heat up olive oil, sautee the garlic until it releases its aromas. Drop the chopped broccoli rabe, give it a couple of stirs. Cover and let it steam in its own juices for about 4-5 minutes. Voila! You will have perfectly cooked Broccoli Rabe. If you overcook it, it will be wilted, and not have the same health benefits.

Happy Cooking!