What Day is It? Quarantine Kitchen; Pasta Alla Norma

Almost three weeks ago, I lost a dear friend; we had traveled together with our spouses, and she had led my last tour to Sicily in April 2019.  I've had her and her family on my heart and on my mind this week---somehow I feel her loving presence nearby in many ways, and today I was remembering our time in Palermo.
Dr. C. and I have lost 7 friends all to non-Covid related illnesses, and this has been a tough time.  Tonight, it was time to get back in the kitchen, and so tonights' meatless Wednesday was a typical dish you will find in many restaurants in Sicily, Pasta all Norma.  This is a dish that is almost ready while the pasta water is boiling.  I made a pilgrimage to my favorite Italian store today and bought ricotta salata to make this truly authentic. 

Pasta Alla Norma

Serves 6

1 medium eggplant, cut into 1/2-inch dice

salt

One pound penne, or other shaped pasta like rigatoni, cooked 2 minutes short of al dente reserving some of the hot pasta water

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1/2 cup finely chopped 

pinch red pepper flakes

One 28-ounce can chopped tomatoes, or tomato puree

1/4 cup finely chopped basil

1/4 cup finely chopped Italian parsley

salt and pepper

1/2 cup crumbled Ricotta Salata with more for garnish

Put the eggplant into a colander, and sprinkle liberally with salt.  Let stand for 15 to 20 minutes then squeeze out any moisture.  

In a large skillet, heat the oil, saute the onion, garlic, and red pepper flakes, until the onion is translucent.  

                               Add the eggplant, and saute until the eggplant begins to brown.  

Add the tomatoes, basil, and parsley simmer for 15 to 20 minutes, until thickened.  Season with salt and pepper.  

Add the ricotta salata, and cook another 3 minutes, until the cheese is melted.  

Toss the pasta with the sauce, add some of the pasta if needed, and serve garnished with additional ricotta salata, or shredded Pecorino Romano cheese.  

This is a great meatless dish to add to your repertoire, and eggplant is now in season, so it's easy to find beautiful eggplants at your farmer's market.  

I hope that you all are staying safe and well, and I'll be back soon.  Wear a mask; it's a show of love for others.  

La Planeta

Upon arrival at La Forrestiere, we had free time to wander until our dinner that evening.  This is a beautiful estate in the countryside overlooking the city of Menfi and the Mediterranean, which changes color hourly, it seems.  Two years ago, when we curated this tour, we knew that we wanted to come back here, it is beautiful, the staff, food and the surrounding area are spectacular.  And we all had a crush on Chef Angelo. (more on him in another post!)

Our table for dinner

wine vault

 Since we are such a big group, we took over the dining room.  One poor German couple who were staying here were assigned the wine vault (which is delightful) for dinner, we were a loud group, I'm glad they could close the door!

Cin cin and benvenuti

Menu for the evening, other choices were roasted lamb or grilled Menfi spiny artichokes

A perfect way to end our day here in Menfi.  Tomorrow wine tasting at Ulmo, about an hour away. Ciao for now.

Siracusa and Ortigia

Siracusa, in the southeastern part of Sicily, is connected to Ortigia island by a causeway.  At one time the towns were connected, but after an earthquake, the earthen connection was destroyed.  Ortigia is beautiful, narrow streets, lots of pedestrian walkways, and surrounded by the sea.  The locals say that 20 to 30 years ago, Ortigia was the 'red light' district of Siracusa, but once again, entrepreneurs saw the potential in this small island, and developed it for tourists.

Prawns wrapped in fine pasta and fried

Not quite sure, but it was delicious; some kind of potato spiralized, stuffed with shrimp

Squid arancini

On our first night, we went to seafood restaurant for dinner.  Seafood is delicious here in Sicily and we are eating our weight in tuna, cod, calamari, octopus, and shrimp.

Seafood risotto

Prawn ravioli with creamy prawn sauce

Pasta with sardines

Ruins of the temple of Apollo

After a nice stroll around town, we headed back to our hotel to fall into bed.  The next day we had a cooking class.  Ciao for now.

Road Trip: Sicily

On Monday, Dr. C. and I headed to Palermo, Sicily for the first part of our 12 day adventure in food and wine.  I am curating a food and wine tour to see if it is workable for a trip next year with my students.  Upon arrival in Palermo, we were greeted by our travel partner, Matteo from Discover Your Italy, who handed me a tray full of cannoli to share with our other travelers.  There are 7 in our group, including our travel agent Merlene and her husband, my friend and sometime partner in crime in the kitchen Phillis Carey and a writer from New York.

After getting settled in the hotel, we did a bit of a walkabout on our way to dinner.  Palermo is a great walking city, with wide boulevards, and some pedestrian streets.

I'm stunned by the sights and sounds here, as well as the friendly people.  They are welcoming and kind.  Dinner was at what they call a "social" restaurant, where you eat with others at the table.  The chef sent out some amuse bouche for us to try.

L to R:  arancini, chick pea crackers, and orange crackers

risotto with artichoke, peas and fava

lobster bruschetta

Study in pork, rolled pork tenderloin with anchovy, pork belly, and crispy skin

Rabbit ravioli

Gelato and cookies

deconstructed cassata

chocolate souffle

waffle with fruit and cinnamon gelato

Chef's selection of desserts: ricotta turnovers, chocolate cupcakes, and shortbread

After we rolled out of the restaurant we headed back to the hotel, of course, my camera is always out and on, so I caught a few shots along the way.

Once back at the hotel, it was into bed after a long day, with a lot of walking and we were in for another one in the morning, with visits to the markets, and tastings as we make our rounds.  Ciao for now.

Gagini Restaurant
Via Cassari 35
Palermo

+39 091 589918

info@gaginirestaurant.com