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Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma)

J. Kenji López-Alt 3 comments

The first time I had Pasta Alla Norma—the Sicilian dish of pasta tossed with tomato sauce, sautéed eggplant, and ricotta salata—it was at a red sauce Italian joint in New York. I must admit I came away questioning whether the Sicilians really knew as much about fine food and good living as the movies give them credit for. It wasn't until a couple months ago that I really got it, and it took a trip all the way to the source to figure it out. Since then, I've been trying to figure out how to recreate it at home, using readily-available ingredients. More

Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma)

Serious Eats J. Kenji López-Alt Post a comment

A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata. More

Sunday Supper: Brined, Grilled Pork Chops with Tarragon-Grape Salad

Sunday Supper Jennifer Olvera 3 comments

Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil. More

Brined, Grilled Pork Chops with Tarragon-Grape Salad

Serious Eats Jennifer Olvera Post a comment

Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil. More

Seriously Italian: Punctuating Flavors with Ricotta Salata

Gina DePalma 9 comments

Ricotta salata is riding a wave of new popularity. I like to think of it as a punctuation mark for both the eye and the palate. Position it strategically to call attention to the juicy sweetness of peas, shallots, watermelon and tomato, or the syrupy, honey-like quality of raisins, roasted butternut squash and parsnips. More

Cook the Book: Burnt Ricotta Salata, Tomatoes, and Olives

Serious Eats Caroline Russock 1 comment

In the introduction to Seven Fires, Francis Mallmann talks about the taste of burnt. He says that adding an element dissonance to a dish makes it interesting, and that many chefs are too hung up on harmonious flavors. He uses... More

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