PASTA ALLA NORMA WITH STRONG PROVOLONE VALPADANA PDO CHEESE
For 4 people – Difficulty: EASY – 60 minutes
320 g sedanini rigati
2 purple aubergines
150 g Provolone Valpadana cheese PDO strong
1 kg tomato puree
1 garlic clove
1 sprig of basil
1 teaspoon sugar
peanut oil to taste
extra virgin olive oil to taste
salt to taste
pepper to taste
Start by julienne-cutting the shallot and browning it in a saucepan with a little oil and the poached garlic clove.
When the shallot is well browned, remove the garlic and add the tomato puree. Add the sugar, a pinch of salt, a grinding of pepper and the roughly chopped basil.
Bring to the boil and cook on a medium heat for about 35 to 40 minutes.
Meanwhile, wash the aubergines and cut them into cubes.
Put plenty of peanut oil in a frying pan and fry the aubergine cubes.
Drain the aubergines and place them on blotting paper to remove excess oil.
Cook the sedanini in plenty of salted water, drain them and pour them into the tomato.
Stir well and add the fried aubergines.
Serve with plenty of coarsely grated strong Provolone Valpadana PDO and a few basil leaves.