pasta alla Norma
Hi all,
I found this link to a discussion of and recipe for pasta alla Norma (which does mention an optional nonveg ingredient, beware): http://fxcuisine.com/default.asp?Display=84 Gorgeous! Basically, it's pasta with ricotta salata (cheese), a simple tomato sauce, fried (not breaded) eggplants, and fresh basil. Since I had some ricotta salata, I made it, with store-bought sauce (feeling lazy). It was so delicious I kept making it, maybe 3-4 times in the following week. To make the dish with storebought ("fresh") ricotta, I'd strain that cheese with a cheesecloth-lined colander in a fridge overnight to get the whey out, they mix a little salt into the solids. (Or just use plain ricotta as is, if that sounds like a pain. It'll still be delicious.) Vegan-wise, well-drained, finely crumbled/grated, salted tofu might work. Maybe with a little nutritional yeast or MSG to get the flavor closer. I'll give it a whirl next time I get some tofu, or if you do, please post how it works out. Today, I made another variation: I breaded and baked the eggplant slices. I called it pasta all' abnorma, but I'm in kind of punchy mood. *grin* Enjoy! N. |
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