- Feb 5, 2002
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Because of his cooking reputation, Father Richard James has participated and won awards in several ‘Cooks with Collars’ events over the past three years
Pasta alla Norma
For the pasta, Father James said, “I recommend strozzapreti or casarecce.”
Ingredients for 1 pound pasta (serves 4):
2 medium eggplants
Salt
1 can peeled San Marzano tomatoes
1 bulb garlic (use as much or as little as you like)
Ricotta Salata cheese
Fresh basil
Olive oil
Salt and freshly ground black pepper to taste
Directions:
Cube the eggplant into slightly larger than bite-size pieces. Heavily salt the pieces, mix them, and place them in a colander. Place something like a baking sheet under the colander to collect the liquid that is released from the eggplant. You can also place something heavy on them to press the eggplant now a bit to speed up the process.
After about 30 to 40 minutes, much liquid should have been shed and the eggplant should be rinsed thoroughly. The pieces will usually shrink considerably. Lay out rinsed eggplant and let them dry on a towel while you prepare the sauce.
Add the can of tomatoes to a bowl and break them up with your hands. Adding salt to the water, get a large pot of water boiling for the pasta. Meanwhile, slice the garlic to desired size and cook in a large skillet with some olive oil until the garlic is fragrant. Add to the tomatoes, and add salt and pepper to taste. Keep the salt slightly lower than normal because the cheese is very salty. Allow the sauce to reduce over a medium-low heat.
In a separate pan, heat an inch of olive oil to frying temperature and add your eggplant pieces in small batches and fry them until crispy on outside and soft and warm on inside. (Time will depend on size). Removed the eggplant and allow them to drain on paper towels.
Cook the pasta to al dente. After about 8 to 10 minutes, the sauce should be reduced. Check it for seasoning. Reduce heat and add fresh basil and eggplant pieces. Add some pasta water and cook everything together for one minute or until sauce thickens and reduce heat. Grate in some Ricotta Salata cheese and mix. Either add your cooked pasta and mix in skillet or serve over pasta individually.
Continued below.
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Pasta alla Norma
For the pasta, Father James said, “I recommend strozzapreti or casarecce.”
Ingredients for 1 pound pasta (serves 4):
2 medium eggplants
Salt
1 can peeled San Marzano tomatoes
1 bulb garlic (use as much or as little as you like)
Ricotta Salata cheese
Fresh basil
Olive oil
Salt and freshly ground black pepper to taste
Directions:
Cube the eggplant into slightly larger than bite-size pieces. Heavily salt the pieces, mix them, and place them in a colander. Place something like a baking sheet under the colander to collect the liquid that is released from the eggplant. You can also place something heavy on them to press the eggplant now a bit to speed up the process.
After about 30 to 40 minutes, much liquid should have been shed and the eggplant should be rinsed thoroughly. The pieces will usually shrink considerably. Lay out rinsed eggplant and let them dry on a towel while you prepare the sauce.
Add the can of tomatoes to a bowl and break them up with your hands. Adding salt to the water, get a large pot of water boiling for the pasta. Meanwhile, slice the garlic to desired size and cook in a large skillet with some olive oil until the garlic is fragrant. Add to the tomatoes, and add salt and pepper to taste. Keep the salt slightly lower than normal because the cheese is very salty. Allow the sauce to reduce over a medium-low heat.
In a separate pan, heat an inch of olive oil to frying temperature and add your eggplant pieces in small batches and fry them until crispy on outside and soft and warm on inside. (Time will depend on size). Removed the eggplant and allow them to drain on paper towels.
Cook the pasta to al dente. After about 8 to 10 minutes, the sauce should be reduced. Check it for seasoning. Reduce heat and add fresh basil and eggplant pieces. Add some pasta water and cook everything together for one minute or until sauce thickens and reduce heat. Grate in some Ricotta Salata cheese and mix. Either add your cooked pasta and mix in skillet or serve over pasta individually.
Continued below.
A Pennsylvania Pastor, With a Recipe for Pasta Alla Norma
Because of his cooking reputation, Father Richard James has participated and won awards in several ‘Cooks with Collars’ events over the past three years
