{"id":36346,"date":"2026-09-25T12:57:08","date_gmt":"2026-09-25T10:57:08","guid":{"rendered":"https:\/\/oliodellarocca.com\/?p=36346"},"modified":"2026-09-25T13:04:21","modified_gmt":"2026-09-25T11:04:21","slug":"pates-alla-norma-recette-sicilienne","status":"publish","type":"post","link":"https:\/\/oliodellarocca.com\/fr\/pates-alla-norma-recette-sicilienne\/","title":{"rendered":"P\u00e2tes alla Norma : le grand classique sicilien, pas \u00e0 pas"},"content":{"rendered":"<p>Si la Sicile ne devait choisir qu\u2019une seule recette de p\u00e2tes, ce serait peut-\u00eatre la <em>pasta alla Norma<\/em>. N\u00e9e \u00e0 Catane, au pied de l\u2019Etna, elle r\u00e9unit tout ce que l\u2019\u00eele aime : des tomates bien m\u00fbres, des aubergines frites, de la ricotta sal\u00e9e, du basilic frais \u2013 et de l\u2019huile d\u2019olive \u00e0 chaque \u00e9tape. On raconte qu\u2019elle doit son nom \u00e0 l\u2019op\u00e9ra <em>Norma<\/em> de Vincenzo Bellini : un plat si bon qu\u2019il m\u00e9ritait d\u2019\u00eatre appel\u00e9 un chef-d\u2019\u0153uvre.<\/p>\n<h2>Ingr\u00e9dients (pour 4 personnes)<\/h2>\n<ul>\n<li>400 g de p\u00e2tes courtes (maccheroni, rigatoni ou penne)<\/li>\n<li>2 aubergines moyennes (environ 600 g)<\/li>\n<li>800 g de tomates pel\u00e9es (en bo\u00eete) ou 1 kg de tomates fra\u00eeches bien m\u00fbres<\/li>\n<li>2 gousses d\u2019ail<\/li>\n<li>1 gros bouquet de basilic<\/li>\n<li>100 g de ricotta salata (ou un pecorino jeune)<\/li>\n<li>huile d\u2019olive extra vierge \u2013 pour la friture, la sauce et la finition<\/li>\n<li>sel, une pinc\u00e9e de piment (facultatif)<\/li>\n<\/ul>\n<h2>1. Pr\u00e9parer les aubergines<\/h2>\n<p>Coupez les aubergines en tranches d\u2019environ 1 cm, ou en cubes. Salez-les et laissez-les d\u00e9gorger 30 minutes dans une passoire : elles perdent leur eau et leur amertume. S\u00e9chez-les avec un linge propre.<\/p>\n<p>Faites chauffer une bonne couche d\u2019huile d\u2019olive dans une po\u00eale et faites frire les aubergines en plusieurs fois, jusqu\u2019\u00e0 ce qu\u2019elles soient dor\u00e9es des deux c\u00f4t\u00e9s. \u00c9gouttez-les sur du papier absorbant. <strong>Version plus l\u00e9g\u00e8re :<\/strong> badigeonnez-les d\u2019huile d\u2019olive et faites-les r\u00f4tir 20 \u00e0 25 minutes au four \u00e0 200 \u00b0C, en les retournant une fois.<\/p>\n<h2>2. Pr\u00e9parer la sauce tomate<\/h2>\n<p>Dans une grande po\u00eale, faites chauffer 3 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive avec les gousses d\u2019ail l\u00e9g\u00e8rement \u00e9cras\u00e9es. Quand l\u2019ail commence \u00e0 dorer, ajoutez les tomates (\u00e9cras\u00e9es \u00e0 la main si elles sont en bo\u00eete), une pinc\u00e9e de sel et le piment si vous le souhaitez. Laissez mijoter doucement une vingtaine de minutes, jusqu\u2019\u00e0 ce que la sauce \u00e9paississe. Retirez l\u2019ail et ajoutez quelques feuilles de basilic d\u00e9chir\u00e9es.<\/p>\n<h2>3. Cuire les p\u00e2tes et assembler<\/h2>\n<p>Faites cuire les p\u00e2tes al dente dans une grande casserole d\u2019eau sal\u00e9e. \u00c9gouttez-les en gardant un peu d\u2019eau de cuisson, puis m\u00e9langez-les dans la po\u00eale avec la sauce et la moiti\u00e9 des aubergines. Ajoutez un peu d\u2019eau de cuisson si n\u00e9cessaire.<\/p>\n<h2>4. Servir \u2013 avec de l\u2019huile d\u2019olive crue<\/h2>\n<p>R\u00e9partissez les p\u00e2tes dans les assiettes, ajoutez le reste des aubergines, r\u00e2pez g\u00e9n\u00e9reusement la ricotta salata et parsemez de basilic frais. Terminez par <strong>un filet d\u2019huile d\u2019olive extra vierge crue<\/strong> : c\u2019est l\u00e0 que son fruit\u00e9 et sa note poivr\u00e9e s\u2019expriment pleinement.<\/p>\n<h2>Nos conseils<\/h2>\n<ul>\n<li><strong>La ricotta salata<\/strong> est une ricotta ferme et sal\u00e9e que l\u2019on peut r\u00e2per. \u00c0 d\u00e9faut, un pecorino jeune ou une ricotta affin\u00e9e douce feront l\u2019affaire.<\/li>\n<li><strong>Ne pressez pas la sauce<\/strong> : une cuisson lente donne une tomate plus douce et plus ronde.<\/li>\n<li><strong>Salez peu les aubergines<\/strong> une fois frites \u2013 la ricotta salata apporte d\u00e9j\u00e0 du sel.<\/li>\n<li><strong>Envie d\u2019une variante ?<\/strong> Essayez la recette avec nos <a href=\"https:\/\/oliodellarocca.com\/fr\/product\/fr\/riccia-pates-artisanales-aromatisees-au-safran-500g\/\">Riccia, p\u00e2tes artisanales au safran<\/a>.<\/li>\n<\/ul>\n<h2>Quelle huile d\u2019olive ?<\/h2>\n<p>Pour la sauce et le filet final, choisissez une huile de caract\u00e8re : notre <a href=\"https:\/\/oliodellarocca.com\/fr\/product\/fr\/assemblage-huile-dolive-extra-vierge-500ml\/\">Assemblage<\/a> de Biancolilla, Nocellara et Cerasuola, avec ses notes d\u2019artichaut, de tomate verte et d\u2019amande et sa finale l\u00e9g\u00e8rement poivr\u00e9e, est faite pour ce plat. Pour la friture, beaucoup de familles utilisent simplement la m\u00eame huile ; si vous cuisinez beaucoup, notre <a href=\"https:\/\/oliodellarocca.com\/fr\/product\/fr\/olio-della-rocca-huile-dolive-sicilienne-de-premiere-qualite-5l\/\">bidon de 5 litres<\/a> est le choix pratique.<\/p>\n<p>Envie d\u2019autres id\u00e9es ? Lisez nos <a href=\"https:\/\/oliodellarocca.com\/fr\/recettes-siciliennes-huile-olive-crue\/\">5 recettes siciliennes pour savourer l\u2019huile d\u2019olive crue<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tomate, aubergines frites, ricotta salata et basilic \u2013 et un filet d\u2019huile d\u2019olive crue pour finir. Comment pr\u00e9parer chez vous les p\u00e2tes les plus c\u00e9l\u00e8bres de Catane.<\/p>\n","protected":false},"author":6,"featured_media":35562,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[200],"tags":[],"class_list":["post-36346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-journal-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>P\u00e2tes alla Norma : la recette sicilienne pas \u00e0 pas | olio della rocca<\/title>\n<meta name=\"description\" content=\"Tomate, aubergines frites, ricotta salata et basilic \u2013 avec un filet d\u2019huile d\u2019olive crue. 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