Conchiglioni alla Norma

Conchiglioni alla Norma is a magnificent example of how a classic of Sicilian cuisine, the pasta alla Norma, can be reinterpreted using a stuffed pasta like conchiglioni instead of traditional penne or macaroni. Here’s how to prepare them:

Ingredients

• 250 g of conchiglioni (large stuffed pasta shells)
• 1 large eggplant
• 500 ml of tomato sauce
• 1 clove of garlic
• Extra virgin olive oil
• Salt to taste
• Chili pepper (optional)
• Fresh basil
• 200 g of salted ricotta
• Black pepper to taste (optional)

Preparation

1. Start by washing and cutting the eggplant into cubes, then fry them in plenty of oil until they are golden and crispy. Place the fried cubes on paper towels to remove excess oil and lightly salt them.
2. In a pan, fry the garlic in extra virgin olive oil and, if you like, add a pinch of chili pepper. Remove the garlic and pour in the tomato sauce. Cook over medium-low heat for about 15-20 minutes until you get a thick sauce. Salt to taste.
3. Prepare the conchiglioni according to the package instructions, draining them al dente. I suggest leaving them a bit sturdy so they can be filled without breaking.
4. Take a baking dish and grease the bottom with a bit of tomato sauce. Stuff the conchiglioni with eggplant cubes and arrange them in the dish.
5. Pour the rest of the tomato sauce over the stuffed conchiglioni and sprinkle with plenty of grated salted ricotta. Add fresh basil leaves among the conchiglioni.
6. Bake in a preheated oven at 180°C (356°F) for 20 minutes or until the surface is slightly golden.
7. Remove the conchiglioni alla Norma from the oven and let them rest a couple of minutes before serving. Sprinkle with freshly ground black pepper if desired and add more salted ricotta or fresh basil as needed.

Curiosity

Pasta alla Norma is named after the famous composer Vincenzo Bellini and his opera “Norma”. It is said to be so named for its excellence, just like Bellini’s work. The dish is a hymn to the flavors of Sicily, and its conchiglioni version is no exception, blending tradition with a creative twist in the shape of the pasta.