It has been awhile since I’ve cooked something interesting for myself. After my trip a few months ago which included Sicily, I’ve had a hankering for Pasta alla Norma. Today I saw that my DVR had picked up the Met’s broadcast of Norma, after which the pasta was names. I figured that was the signal, so I gathered my ingredients and did it.
Always use short pasta. I made a simple tomato sauce from San Marzano and fried eggplant. Use ricotta salata and fresh basil. This is a really easy one. Always fry the eggplant in olive oil, don’t grill. I think this is best with a base of garlic in the sauce rather than onion (pick one or the other and don’t burn garlic).
For my second, I opted for scaloppine al limone e vino bianco… again with the south and the lemons, though this isn’t so much a southern thing.
After pounding out the scaloppine, flouring it, and giving it proper color in the butter, I put them aside and deglazed with lemon juice and white wine, adding a touch of thyme and a couple little threads of saffron.
VERY seedy lemon. I had to sort that out.
UPDATE Monday 18 June:
Since I was in the mood, I threw together a pizza. I had a pre-made crust. I like pizza super thin and crispy. Sauce: I had made before. Cheese: a combination of what I had on hand. With a sprinkling of thyme and lots of fresh basil = Lunch.