Pasta alla Norma
Hanni Tran
Recipe pg: 877
Concept chapter: 23 (pg 875)
Comments about the recipe
Why this recipe ?:
I enjoyed making a red sauce recipe last week, and thought that another red sauce recipe would be
good because I had some ingredients left over but also see how the inclusion of vegetables in the
sauce would be different.
Science-based concepts used?:
Osmosis occurs when salting the eggplant to draw out the moisture. Coupled with microwaving
the eggplant allows evaporation of the eggplant to allow browning (maillard reaction) when
lightly heated with oil on a skillet. Maximizing umami tastes through the ingredients used and
reducing the sauce in order of fat soluble, to adding fresh herbs at the end to preserve its flavor.
Any changes made?:
I subvisteued Ricotta salata for Feta because I couldn't find Ricotta salata at the grocery store. As
the textbook notes “ Ricotta salata is traditional, but French feta, Pecorino Romano, and Cotija (a
firm, crumbly Mexican cheese) are acceptable substitutes.” This change might change the slightly
taste of cheese flavor as Feta is more mild but tany in comparison, but should not change the taste
and texture too much and will still complement the dish overall.
Ingredient list
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Eggplant - 1 ½ pounds
Penne pasta - 1 pound
Basil - 6 tbsp
Crushed can tomato - 28 oz
Feta - 3 oz
Garlic, minced - 4 cloves
Anchovy fillets - 2
Olive oil- ¼ cup
Red pepper flakes & salt
Equipment list
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Pot
Strainer
Plate
Napkins
Bowl
Grater
Spatula
Knife
Cutting board
Pan
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I first started by cutting the eggplant into ½ inch pieces and placed them in a bowl
tossing it with a drizzle of oil and salt
I then placed the eggplant onto a plate with a paper towel on the bottom
I then microwaved the eggplant for 5 minutes, taking it out and giving it a light toss
I placed it back into the microwave for another 5 minutes until the eggplant was dry to
the touch and slightly shriveled
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Heating 1 tbsp oil in a skillet over medium high heat
As the pan was heating, I removed the paper towels and in a bowl with the eggplant I drizzled some
more olive oil and tossed until the oil was evenly coated
Once hot enough, I added the eggplant and stirred occasionally careful not to break the vegetable and
until it was brown and fully tender (~10 minutes)
I then set the eggplant aside and prepared the fresh basil for later, chopping it
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In the empty skillet I heated oil, garlic, anchovies, and pepper flakes over medium
heat, stirring constantly
The garlic turns golden (3 minutes) and until the aromatics are brought out
I then added the tomatoes and brought the mixture to a simmer
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Stirring occasionally, I cooked the tomato until slightly thickened and a majority
of the water has evaporated (8-10 minutes)
I then added the eggplant and stirred until the sauce has coated the vegetables and
thoroughly heats it through (3-5 minutes)
I then stirred the basil in and a additional helping of oil and salt
I stirred the sauce until everything was well combined
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I boiled some water with some salt sprinkled in
I added dried pasta, stirring, and cooking as the package recommended (about 15
minutes)
I then strained the pasta, returning it to the pot and reserving some pasta water for later
1.
For a single serving, I prepared by adding the sauce, pasta, and a bit of the reserved
pasta sauce for consistency
2. I cooked over medium heat until everything is heated through and my desired
consistency was reached
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I then grated the cheese, placing it in a bowl ready for serving
I topped the dish with the grated cheese
EATS Essay- References (APA style)
Crosby, G., Newhouse, M., & Burgoyne, J. (2012). The science of good cooking: Master 50 simple
concepts to enjoy a lifetime of success in the kitchen. America’s Test Kitchen.
Dave. (2023, May 18). The umami code part 1: The science behind the flavor. Savory Kitchin.
https://savorykitchin.com/the-umami-code-part-1-the-science-behind-the-flavor
LEAFtv. (n.d.). How to cook eggplant in the microwave.
https://www.leaf.tv/articles/how-to-cook-eggplant-in-the-microwave/
WebstaurantStore. (n.d.). What is the Maillard reaction: The science of food browning.
https://www.webstaurantstore.com/blog/3514/what-is-the-maillard-reaction.html
Food Science Fridays. (2018, July 20). Eggplants and anthocyanins.
https://foodsciencefridays.com/the-eggplant/
Enjoy!