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All the right ingredients in a box to to cook up a perfect Sicilia style Pasta alla Norma.
What you will find:

  • 1 x 500g Rigatoni pasta, bronze drawn, slow dried
  • 1 x 280g Norma, sugo
  • 1 x 250g Salted Ricotta cheese
  • 1 x 250ml La Mora olio extra vergine di oliva biologico
    (La Mora organic extra virgin olive oil)






You know that

Pasta with Norma sauce is the signature dish of the cuisine of the city of Catania, Sicily. The origin of this dish is not certain. There are at least two versions of the story of this dish which are considered most plausible. According to some, the recipe was named after the Sicilian playwright Nino Martoglio, who, when confronted with a dish of pasta thus seasoned, exclaimed ‘It’s a Norma!’, indicating its supreme goodness and comparing it to Vincenzo Bellini’s famous opera, despite the fact that several decades had passed since its debut. According to others, the recipe would have been perfected, reinterpreted and fine-tuned on the basis of traditional cuisine by a Sicilian chef precisely on the occasion of the celebrations for the great Catanese composer’s new opera, destined to become one of his greatest successes in a short time despite a troubled and far from encouraging premiere at La Scala in Milan.

ricotta salata

There is no pasta alla Norma without a sprinkling of salted ricotta. It is ricotta, but it does not have the classic soft consistency. It is hard and is used grated to add flavour to various dishes typical of southern regions. Ricotta salata has the classic conical shape and is not a cheese, but a dairy product, produced from the whey that is a residue from the processing of a sheep’s or cow’s cheese, which is reheated to 85-90°, left to cool and then sprinkled with coarse salt. Ricotta treated in this way is left to rest for up to 30 days, hardening. Due to the salt, which accelerates a dehydration process, the ricotta can lose up to 50% of its liquid content.

10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the saucepan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. WE suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.

Rigatoni alla Norma

Norma, sugo
chopped tomato pulp, eggplant, basil, extra virgin olive oil, garlic, whole sea salt, sugar

Rigatoni di grano duro

La Mora olio evo biologico
organic extra virgin olive oil, blen of 80% Moresca cultivar and 20% Nocellara del Belice cultivar

Rigatoni di grano duro
energy 1515KJ – 362 kcal / total fat 1 g of which satured fat 0,1 g / total carbohydrates 75 g of which sugars 1,8 g / dietary fiber 3,5 g / proteins 11,5 g / salt 0,002 g

Norma, sugo
energy 598KJ – 145 kcal / total fat 12g of which satured fat 0,7g / total carbohydrates 6,9g of which sugars 4,4g / dietary fiber 2,3 gproteins / 1,1 gr / salt 0,85g

La Mora olio evo biologico
energy 3700KJ – 900 kcal / total fat 6,8 0% – satured fat 10,2 % / total carbohydrates 0,2 % of which sugars 0 % / dietary fiber 0 % / proteins 0% / vitamin E 138 mg / calcium 1,28 mg / iron 009 mg

Store the sauce in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days.

Store the salted ricotta cheese in the fridge and consume within 15 days. You may also chop the cheese in small pieces, save it in the freezer and consume within 3 months.

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