Pasta alla Norma

There are few dishes that capture the soul of Sicily as beautifully as Pasta alla Norma.
Sun-ripened tomatoes, fragrant basil, creamy ricotta salata, and golden fried eggplant come together in a dish that tastes like late summer in Italy.
Countess Sophie loves to serve this classic pasta with a glass of our Ebeneich, whose elegant freshness and delicate herbal notes perfectly complement the Mediterranean flavors.

Ingredients for 4 portions:

1 kg tomatoes /// 400 g eggplants /// 350 g rigatoni /// 150 g ricotta salata /// basil /// 1/2 onion /// olive oil /// peanut oil /// salt


• Start by finely chopping an onion and gently sautéing it in a saucepan with three tablespoons of extra virgin olive oil. Roughly cut the tomatoes into large chunks. Tie together about ten basil leaves to make a small aromatic bundle.
• Add the basil bundle to the pan and, after one minute, stir in the chopped tomatoes. Season with salt and let the sauce simmer gently for about 25 minutes. Remove the basil a couple of minutes before turning off the heat. Pass the tomato sauce through a food mill for a smooth, rich consistency.
• Wash the eggplants and slice them into 3-4 mm rounds. Fry them in hot peanut oil for 1-2 minutes until golden. Drain on paper towels to remove excess oil.
• Cook the pasta in plenty of salted boiling water. Drain, then toss with the tomato sauce and a drizzle of olive oil. Serve topped with the fried eggplant slices, fresh basil leaves, and plenty of grated ricotta salata.
• For a refined twist, add lemon zest and a few cherry tomatoes - pan-roasted or slow-cooked in the oven at 100 °C for about 50 minutes together with the lemon peel, as we love to do. \\\


Perfect pairing: Pasta alla Norma and Ebeneich - a marriage of southern Italian passion and Alpine elegance.

Enjoy your meal!