Penne Alla Norma
Sommelier: César Nicolini
Harmonization: Courmayeur Reserva Merlot
Yield: 5 people
Ingredients
- - 500 g of penne
- - 500 grams of eggplant
- - 500 grams of tomato pelati
- - 75 ml of olive oil
- - 75 grams of grated provolone cheese
- - 15 g of fresh basil
- - 5 g garlic
- - Oregano
- - Pepper of the Kingdom
- - Soy oil
Method of preparation
Remove the seeds of tomatoes and bites. Cut the eggplants into cubes or rods and fry them in hot oil from soybeans. Drain them and season with salt. Heat the olive oil and gold the garlic bitten. Join the pelati tomatoes, basil, oregano and pepper of the kingdom. Cook the mass in abundant salted water, drain and mix in the sauce with eggplant and the grated cheese.