Rigatoni alla
Norma with
ricottaSERVES 4
1kgfreshripeplum
tomatoes
3 tbspoliveoil
1 onion,finelychopped
2 garliccloves,finelychopped
1 tbsptomatopurée/paste
Seasaltandfreshlyground
blackpepper
1 largeeggplant
350gdriedrigatoni
3-4tbspfreshlygrated
ricottasalata,oryoung
pecorinoorparmesan,or
evenmozzarella(ricotta
salataistraditional–
it’sa dry,slightly
saltyricotta)
Ageneroushandful
freshbasil
2 tbspfruitySicilian
extravirginoliveoil,
toserve1 Plungethetomatoesinto
boilingwaterfor 30 seconds
toloosentheskins,then
peelandquarterthem.Heat
1 tablespoonofoliveoilin
a largesaucepan,addthe
onionandwhencoloured,
addthegarlic,tomatoesand
tomatopurée/paste.Season
withsaltandpepper,then
cookgentlyfor 15 minutes.
2 Cuttheeggplantinto2cm
cubesandplaceina bowl.
Sprinklewithsalt,weigh
downandleavefor 15minutes.Rinsethesalt
off,patdryandfryin
theremainingoliveoil
untilgolden.
3 Cooktherigatoniin
rollingboilingsaltedwater
untilaldente.Drainand
addtothetomatomixture,
followedbytheeggplant
mixture,thenre-season.
4 Servewiththericotta
salata,basilandextra
virginoliveoil.ina largefryingpan/skillet,
thenadd3 tablespoonsof
theeggmixture.Cookover
mediumheatfor4 minutes
tomakea frittata.Flipthe
frittataandcooktheother
sideuntillightlygoldenon
bothsides.Removefrom
thepanandcontinueuntil
alltheoilandeggmixture
is usedupandyouhave
a stackoffrittatas.
3 Preheattheovento200°C.
Greaseanovenproofdishand
cutthefrittatasintostrips.
4 Placea layerofpassata/
strainedtomatoesinthe
dish,thenfrittatastrips,
thenricottaormozzarella
anda handfulofspinach.
Continueinthiswayuntil
youhavethreelayers.
5 Scatterovera thinlayerof
parmesancheesetocoverthe
top.Coverwithfoilandbake
inthepreheatedovenfor
about 20 minutesuntil
bubbling.Servehot.Frittata lasagne
SERVES 4
8 large eggs
125g (2 cups) parmesan
cheese, grated, plus
extra for the top of
the dish
Sea salt and freshly
ground black pepper
A handful basil,
finely chopped
A handful flat-leaf
parsley, finely chopped
4 tbsp olive all
125g tomato passata
or good homemade
tomato sauce
200g ricotta salata (pressed,
salted, dried and aged
ricotta) or buffalo
mozzarella, grated
250g (4½ cups) spinach,
chopped and stems
removed1 Combine the eggs and
parmesan cheese in a bowl,
season with salt and pepper,
then add the basil and parsley.
2 Heat l tablespoon of the oilRed peppers
stuffed with
fennel
SERVES 3-44 tbsp olive oll
4 fennel bulbs
4 large rectangular
red peppers (capsicums)
2 onions, finely chopped
3 garlic cloves, finely
chopped
200g ricotta
Sea salt and freshly ground
black pepper80g (¾ cup) pistachio nuts,
shelled and finely chopped
200g passata/strained
tomatoes
1 tbsp tomato purée/paste
A handful fresh flat-leaf
parsley, finely chopped
A pinch crushed dried chilli
Fennel fronds, to garnish1 Preheat the oven to 180°C.
Grease a wide baking dish
with 1 tablespoon of the
olive oil.
2 Halve the fennel bulbs
lengthways and trim,
discarding the woody cores
and reserving the leafy fronds.
Blanch the bulb halves for
8 minutes in a saucepan of
boiling water. Drain; pat dry.
3 Halve the red peppers
lengthways and remove the
pith and the seeds.
4 Heat 2 tablespoons of the
olive oil in a frying pan/
skillet. Sauté the onions,
then add the garlic.
5 Transfer the onions and
garlic to a large bowl, then
add the ricotta. Season with
salt and pepper, then add
the pistachio nuts. Place 3-4
spoonfuls of the mixture
in each of the red pepper
halves. Place the fennel
on top so that it sits on the
cheese mixture. Add more
mixture around the edges
of each, to fill.
6 Transfer the filled red
peppers to the baking dish.
Mix the passata/strained
tomatoes and tomato purée/
paste together and season
with parsley. Pour around the
stuffed red peppers. Drizzle
the remaining oil on top of
the peppers, then sprinkle
with the pinch of chilli.
7 Cover with foil and bake for
30 minutes in the preheated
oven until golden brown and
bubbling. Serve garnished
with fennel fronds. PhotographyDavid Munns138 NEXT / SEPTEMBER 2019
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