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Maccheroni Norma's style

400 g. fresh hand made maccheroni
500 ml tomato sauce
1 - 2 eggplants
50 g. oven ‘nfurnata ricotta
Extra vergine oil
40 g. sweet pecorino cheese
1 red Tropea onion

Slice the egglplant and lay it in a colander with some salt. Let it drain for 20 minutes. Making the tomato sauce: fry a little bit the onions in a pan in some oil, add the tomato sauce with some salt and cook for about 15 minutes, add some basil leaves.cut the egglpnats in cubes and roll them in flour after frying them in abundant oil. Pout them in the pan with the tomato sauce. Cook the pasta, add the sauce with the eggplant, spread with grated ricotta ‘nfurnata and decorate with basil.