Simple Pastas: Pasta alla Norma
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- Опубликовано: 16 окт 2024
- #LidiasClassics I'm celebrating my 25th Anniversary on Public Television this year and to commemorate the milestone I'm posting dome classic recipes from the archoves. Pasta alla Norma is a perennial favorite - richly delicous, yet easy to prepare, and it's great as a weeknight dinner with some crunchy bread and a fresh green salad. Buon Appetito! lidiasitaly.co... #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack Cento #CentoFineFoodsRecipe:
lidiasitaly.com....
Learn more about San Marzano tomatoes: www.cento.com/
I AM FULLY SURPRISED AND AMAZED!! LYDIA HAS SO MANY RESTAURANTS ,TV PROGRAMS ,WRITES BOOKS ETC. AND SHE STAYS HERE AND TEACHES PEOPLE TO COOK!! LYDIA YOU ARE AN AMAZING PERSONALITY, YOU ARE A BIG EXAMPLE FOR PEOPLE. MAY GOD HAVE YOU THERE FOR MANY YEARS TO TEACH PEOPLE HOW TO EAT.
She is Italian. Amazing women. A pity many of the young ones don't cook anymore!!
Lidia,unlike many chef's knows that basil should NEVER be cut but torn. Bravissima !!!
antonis kyriakou Do Italians always type in Caps?
@@angelaberni8873 a lot of the young ones cook how you think we feed ourselves
She gets paid a lot of money to be on RUclips that's another paycheck for her plus she enjoys what she does cuz she's a food artist she's awesome
Love the way she gets her hands in there! My favorite are these authentic Italian dishes she makes, you can tell she's been making them all her life.
Eggplant is always top of my list, I absolutely Love it.
I love Italian cooking, the way they use pastas are very interesting indeed. Thanks Lidia for sharing, looks delicious 😊😊
You’re my favorite TV CHEF!!! And look exactly like my grandmother from Sweden when I was a little girl!! Thx for your scrumptious recipes 🌺🌸Ingrid from California
I love her show. Her cooking brings me back when my father was alive. He was born in Naples, Italy, had broken English. Lidia is probably a few years younger than myself. But her cooking reminds me if my father cooking then my mother. My father would make the flowers from the zucchini. Batter them and fry,.They were really good. I wonder if you could make a escarole and broccoli rabe, pie with olive oil and garlic. That was so good. He made his dough too. You remind me of My childhood. Thank you so much Lidia. Maybe we can meet each other at one of your book signings. That would make my day.
This channel makes me love Italian more than I already do! This lady is so well educated in food it's amazing to me. I'm from Hollywood which is a cultural hub like New York city. Great restaurants everywhere you look. Peace. Mike.
J
I love that you have a RUclips channel! Watching Lidia cook, I can see Joe's mannerisms and way of speaking come from her. :D He's such a momma's boy, in the best way! What a delicious recipe!
Always one of my favorite chefs to watch. Thanks for all the great recipes, Lidia!
I just don’t understand how can put somebody thumbs down on this delicious very well made pasta And very well-made presentation
They must be lonely and full of hate
Well done chef
Learned how wonderful pasta water is and how to finish the pasta in the sauce (from watching Linda's cooking videos). What a difference!
I love the music of her show...Her cooking is so nice....
Beautiful Cozy kitchen wow, so Mediterranean love it
I made this and it turned out AMAZING!! Thanks for sharing!
this is a great classic dish to try out!
I dream of spending a long period of time in Italy to really soak it all in. Maybe in a couple of years. In the meantime, Lidia does a great job of taking us there through her recipes.
Thank you Lidia. I found your cooking channel here in RUclips a while ago and tested pasta. I used good ingredients and it was delicious.
Love you and your beautifully passed on recipes
I tried some recipes of Lidia and I love it such a great woman .thank you for everything I m still learning from you 😘😘
this is a great recipe. I make the marcella hazan versionwith pine nuts, sardines, and breadcrumbs added, but this is great too.
thank you Lidia for so nice recipe.
Always love watching your cooking!! One of my favorite dishes is Sicilian Cucuzza, and was wondering if you can show me your recipe on it
I tried your simple pasta Alfredo recipe and i like it
Oh my magnificent,a definite must try😋😋😋♥️♥️♥️
@Lidia Bastianich, I thought you said it was a family platter 😂😂😂😂😂. It reminds me of my first course, size wise and quantity, of the pasta dish for me alone I had in Chicago [I am a Londoner and a not particularly big one, 5'4", maybe 154 pounds] at a restaurant called Margiano's... It was in 1995 so apologies if I have the spelling wrong. And YES I did devour it - and a whole lot more besides!!!!!!!!!!!! Italian food - I am Italian by descent - devastates you in two ways: 1. it looks STUNNING and 2. THE TASTE destroys any and all self control.
Lidia you are the best!
I love your Pasta alla Norma recipe.
Svaki recept Vam je odlican. pozdrav.
Well again another good mealandhow I enjoy watching her Trip
Absolutely delicious.
Anch'io faccio così con la pelle. Excellent idea Lidia to remove part of the skins!!!
Thank you ever so much for sharing! I’m so excited about trying this recipe!!!
She looks so kind ❤
♥️♥️♥️
Hii mama lidia am so glad i found u in u tube i was searching u tv but finally i get enough of u happy having u txs for alll u teach us love you!
I am a beginner loving how you teach
Looks so delicious!
Can't wait to try this recipe,yummy👍🏻
LOVE her recipes and explanations. (And her hair cut!)
Yes, this haircut is much cooler than the brushed down version!
Pasta just makes me happy.
Having read/researched countless Norma recipes, ricotta insalata (a seasoned gratable type of ricotta) is the authentic choice. Hard to find in U.S., though some have found it at Whole Foods. Suggested subs include a good aged romano, parmigiano reggiano, even feta. (Many top individual serving off with a good dollop of the more common spoonable ricotta!)
Che brava cucina in modo perfetto con la camicia ordinati America America 🤔👍
I want to try a little bowl of that!!!
Hi i love ur cooking . May i know which cheese you used n if i use parmesan cheese will it taste ok
Omgosh you are so amazing Lidia!
You are so good at what you do
love it. great recipe
This is an amazing dish. I wish I can eat the cheese but I can’t. I have some experimenting to do.
Mrs Bastianich fried the second batch of eggplant cubes, without prior removing the bitterness with the salt and water procedure. One can avoid it,
(the salt and water), as I have done many times without any perceivable bitterness.
Most of the bitterness is in the skin and the seeds. I peel my eggplant and remove as much seed as possible for that reason.
Why is the music by Mozart and not Bellini considering the name of the dish?
Congratulations Lidia ,from Athens.
Delicioso!! Looks terrific. And lovely short, clean, nails. Perfection.
What kind of cheese are you using?
I am a huge fan of Lidia and her inventive recipes, and, as an opera lover, it is thrilling to be able to eat a delicious pasta dish that memorializes the great Italian tenor. I love the way that Lidia brings flair to recipes that are both familiar and obscure and her ease and graciousness in the kitchen are inspiring. My one thought about this dish is perhaps it might have benefitted from some Pecorino Romano, particularly if it were sprinkled just before serving by Maria Carmela Farina, who Lidia's agent promised a job working alongside Bastianich for her restaurants and TV show, but who was actually kept hostage by the celebrity chef as an unpaid 24-hour-a-day home attendant, for which she had to hoist the chef’s 100-year-old, obese neighbor on and off a toilet in College Point, Queens. Chicken livers are such an unusual ingredient and it'd be great to see them in more pasta dishes!
I would like to know your olive oil of choice
OMG ... you are so, so busy with your restaurants, cookbooks, on-line videos, etc. Where do you find the time to catch your breath and entertain guests @ home ? I'm exhausted !!!
BTW / you look so pretty today.
Looks yummy!! I'm hungry now!! 6:30am :)
delicious recipe 👏👏👏👏
Hello ma'am, I wanted to ask you that what if we add cheese wile cooking with flame on.
Thanks for watching. Cheese breaks down if it is heated too long or at too high a temperature. It is best to add ‘pockets’ of ricotta just before serving the pasta, to keep them intact. This makes a difference in the finished dish because when you take a bite of the finished pasta, you’ll get little bursts of different tastes, which you wouldn’t enjoy if the ricotta was mixed in with the pasta.
Don't ask her, sound great too, do it ;)
looks good!
another winner 😎
What gritted cheese did you use?
Can u use white Alfredo or red pasta sauce 😋.? Delish
Sorry but what is eggplant? Is it aubergine? 🇬🇧🇬🇧🇬🇧
si!
Thought those are brinjals..
Yes. Aubergine is French for eggplant
How much pasta? 1/2 lb? 1 lb?
Around 150 grams per person.
Hi Lidia, are you related to Joe Bastianich? Just curious.
Joe is her son.
Georgia Girl oh ok. Good. Thanks
very very good👍❤️
I thought it is with scarmoza cheese...scarmoza affumiata?
I love lidia
I also add capers. Some people add black calamaya olives.
I'm concerned the vegetable oil isn't healthy. I see it isn't olive oil. What healthy veg oil can you use ?
Could be that veg oil has a higher burning point than EVO, better for frying. She does use EVO in the sauce for flavor though.
@@sandtats Yes I kind of figured that, it isn't healthy though. I see many Italian chefs do the same
I wish she would adopt me!
Yammmmmme yammmmmme 💕💕💕💕
Wait, I thought she said some eggplant would go in the sauce! 🤔
Yes, I was wondering the same thing.
No..in another dish: caponatina
I would love to eat eggplant, but I get sick everytime I try it.
One thing for sure , I don’t fry the eggplant. I put brush olive oil on both sides of the eggplant and I put it in the oven to cook and become crispy.
Very good but which grated cheese?? Looked like parmesan but ive seen with ricotta also
Pammie143 ich
Why use vegetable oil? Olive oil so much better for you and it's Italian in my mind.
Agreed, my thoughts too -nothing more Italian or delicious than olive oil for frying veg. I think she should have explained why she chose vegetable oil. Also the eggplant looked greasy and unappetising to me.
In Catania, Sicilia where this dish originated from they use olive oil, not vegetable oil. My guess is this lady is from North Eastern Italy and probably has never been to Sicilia.
Love eggplant, but hate prepping it.
what kind of cheese did she use ?
Thanks for watching Jolinda. The recipe calls for 8 ounces (1 cup) fresh ricotta cheese or packaged whole-milk ricotta cheese, and 1 cup freshly grated Grana Padano.
Once the pasta is al dente, you drain it and return it to the pot over low heat. Pour in about half of the sauce, tossing lightly to coat the pasta. Remove the pot from the heat, stir in ½ cup of the grated cheese and the basil. Add half of the roasted eggplant and toss, then add the ricotta by heaping teaspoonfuls, stirring it gently into the pasta; you want the ricotta to warm, but you do not want it to blend with the sauce completely. Plate the pasta, and spoon the reserved sauce over each serving; then divide the remaining baked eggplant on top of each pasta plate. Sprinkle with the remaining grated cheese, and serve.
Ricotta salata
Yummy
Lock down in Italy
la faro'.....mi ha ispirato
Should use caccerece pasta .
i love you 😍😍😍
Thanks l love you lsrael
So, who is Norma??
norma is an opera. Giacomo Puccini, the composer, always went to eat this pasta in a restaurant in Catania (Sicily) and the owner named the pasta Norma in his honor.
@@mauriziomarino2105 , Catania is my favorite city in Sicilia. My Grandfather was from Randazzo and he used to make this dish for us.
She barely adds any seasoning ...
SALUDOS MI HIJO DE 14 ES LOCO CON LA BUENA PASTA Y JUGOSASHICE UNA DE TUNA Y NO ME QUE ASÍ COMO EVITAR QUE SE QUEDE EMPLEGOSTA Á Y ME GUSTARIA QUE HAGA UNA CON CONBEEF ACA EN PUERTO RICO LE LLAMAN ASI
That kitchen is so old fashioned have some creepy witchery vibe on it
Kitchen witchery is very common the world over.
I just subscribe to your channel, you dress so beautiful.
I subscribe
I thought eggplant was purple 💜
Male eggplants have fewer seeds
The olive oil is for real.
Hi. ☀️
Vegetable oil????????????
My dear Madam Bastianich!
Your forehead is the on average 1.5 to 2.0 centimeters higher than that of the regular humans. Why don't you go into the quantum mechanics? Love you!
Because cooking is a far more important and valuable discipline!
A lot, you, delicious, channel, tv, a lot, I promise, pasta
These ppl have over hyped the pasta pizza and chees... Nd everyone I see italian dishes nothing is new or interesting it's bland and same nothing new or diff... Eat INDIAN food once you will forget this strange food.....
Nice of you to go to an Italian food video to comment this crap. Before you go around spreading shit, try to match your foundation with your skin color, coz you have the worst case of face not matching neck and chest disease. Fuck off!
Well I ate Indian food a few times, I still prefer Italian food 🙃
Ma l'hai mai vista una pasta alla norma? Ma cambia mestiere.non rovinare più i piatti italiani . Ma leggi le ricette prima di farle. Vergognati.
dai ... per gli americani può andar bene
Its not at all tasty ...