Norma Risotto

History & Background

Norma is a Catania pasta dish, an homage to Vincenzo Bellini's opera according to actor Nino Martoglio, who exclaimed 'It's a real Norma!' tasting it. The risotto version is a modern interpretation that transposes Sicilian flavours.

Ingredients for 4

• 320g Carnaroli rice
• 2 medium eggplants
• 250g datterini cherry tomatoes
• 80g Sicilian salted ricotta
• 1 shallot
• 1 garlic clove
• Fresh basil
• ½ glass white wine
• 1L vegetable broth
• 50g cold butter
• 40g Sicilian pecorino
• Extra virgin olive oil
• Salt, pepper

Method

1. Cube the eggplants, salt them and let drain 30 minutes. Dry and fry (or roast in oven with a little oil).
2. In a pan stew the cherry tomatoes with garlic, oil and basil for 10 minutes; partially blend half into a purée.
3. Sweat the chopped shallot.
4. Toast the rice and deglaze with wine.
5. Add hot broth for 12 minutes, then fold in the tomato purée.
6. Last 4 minutes, add some of the eggplant.
7. Manteca off the heat with butter and pecorino.
8. Decorate with remaining eggplant, grated salted ricotta and basil.

Wine pairing

Etna Rosso DOC or Cerasuolo di Vittoria DOCG: fresh Sicilian reds.

Common mistakes

• Not draining the eggplant: it absorbs too much oil and stays bitter.
• Using poor salted ricotta: ruins the finish.
• Overdoing the cheese: covers tomato and eggplant.