I’ve only watched less than 7 minutes of this video and already learned so much! The eggplant slicing trick, remove the 2 strips! 👏🏻 never would have thought of that! Obviously, since I’ve never done it. 😂 Thank you for sharing these wonderful recipes with the world.
These videos get better and better! First of all, I'm hungry! Secondly, it's a beautiful presentation and your explanations are wonderful. Brava Francesca! Grazie Giovanna!
There are a lot of good Italian cooking channels out there, but I think yours is my favorite because it is minimalist - modifying vegetables as little as possible. I grow my own eggplants (in Bloomfield, NJ), and I love what you do with them. You don't want to detract from the flavor of the eggplants. Thank you
This recipe is absolutely delicious! My husband was skeptical of the spices. At first, he asked for “just a little”. Before he finished, he asked for more. A lot more! Bravo!
Hello - I am a Bellia from NJ (Giuseppe and Giuseppina Bellia from Riesi) and also have La Marca family (Rosina La Marca from Jersey City, NJ passed away in late 70s, sister of Guiseppe Bellia). Glad I found your channel! Enjoying some pastina putput in memory of Nonna
Ciao Gigi, How wonderful that we found each other! My brother Carmelo, my cousin Juan, and I are the only Bellia in Bergen County, NJ. My husband's paternal Grandparents came from Torre Annunziata, near Pompeei, but, Jeff La Marca, whose grandparents came from Sicily found us when he moved to New Jersey from California, and became an instant cousin. You have both a Bellia and a La Marca in your family, so we are cousins for sure! We welcome you to the clan with pleasure! Tell me about Nonna's Pastina PutPut.
Giovanna I am impressed by your recipes, of course, but also buy your ability to feel comfortable interacting with today’s technology as a mature woman. ⭐️
1) come sempre, una ricetta magnifica spiegata con chiarezza 2) come sempre viene voglia di andarla a preparare subito 3) complimenti per il nuovo grembiule "italiano" di kitchen on the cliff 4) magnifico il sottofondo di Casta Diva 5) complimenti alla magnifica editor video Francesca Bravissime! Stiamo già aspettando la prossima ricetta. Dimenticavo: auguri a Vincenzo Bellini
Such a joy to hear the overture of Bellini's NORMA at the beginning of this video. I hope Giovanna was able to attend a performance of this opera at the Metropolitan Opera in the Spring of 2023 or the Winter of 2017.
I’m just now catching up with your excellent videos! I only wish I could have recorded my own grandmother and her magical cooking as you’ve so lovingly done. I’m hooked.
That looks delicious! Norma was the very first opera I ever attended at Lyric Opera in Chicago. I'll never forget it. I love Bellini's melodies, they grow and turn back on themselves like beautiful vines. I puritani is my favorite!
Greetings from Canada! I enjoy your recipes. My fiancee lived in Italy for 1 year near and has loved Italian food ever since. We made your lasagna recipe and it was just wonderful. Can wait to try the next recipes you show us 😁
You are a wonderful chef and I love your channel! Have been following you since I saw your work with pasta grannies. Thank you for all that you do. I too love Bellini's work and have seen his Norma and La Sonnambula. Will probably see Il Pirata at the Met during a subsequent season.
It really looks divine when fried like this, Yummy❣️ And those spices are just perfect and warming for dark and cold fall evenings❗️ Instead of the ricotta, I would top it with the vegan VioLife Prosociano cheese (or even one of the other VioLife cheeses), I think…💚😋
Beautiful! I cannot imagine the taste of the combined nutmeg, cloves, AND (did you say) fennel seeds added to a tomato base sauce. 😲!!! Wow! That is an taste explosion. Any substitute for eggplant? I am allergic to that item.
I must say the way you salted the egg plant and put something heavy on them I've never seen before, obviously it takes the bitterness out of the egg plant, I'll definitely try this out when working with egg plant again. Thanks for the recipe. 👍
We found that when using eggplant that might be bought in a more northerly country or region, you have to soak it in water overnight, and this removes the bitterness and that sort of grinding sensation on the teeth. Eggplant that is grown in a place with good soil and lots of sun (like sicilia) does not have this problem and so doesn't need the long soaking...
I almost turned this off since I’m gluten-free. But you said “cloves” and I stopped in my tracks. I thought I knew a lot about cooking, but this spice mix in an Italian pasta mix is altogether new for me.
Dear Giovanna, I made the pasta yesterday and it turned out fantastic! We are living in Israel, so we can get a hold of buccattini, not perciatelle. Are both the same, please let me know. Many thanks for all your hard work in making the videos!
The salt works well to remove the bitter flavor, but then, when you rinse it out and dry the slices, the eggplant browns to perfection (Try a slice of plain fried eggplant on a piece of bread with a light sprinkle of salt...heavenly!)
My background is 1/2 Sicilian. I have made and eaten a lot Pasta alla Norma and love it. I have never seen a recipe like this one. Granted, it is delicious and I will now never make it another way but I cannot find any reference, or any other recipe for a sauce like this one. Thank you so much for sharing. If you have any reference material for this spice laden sauce (other than your personal experience) I would love to do some research. I’m aware of the Sicilian connection to North Africa and it’s significance when it comes to the spice trade. Still every receive I have ever seen calls for garlic and basil. This one is complex and so good. Thank you again.
My grandfather was the son of a MONZÚ (a professional chef) and this is the recipe he passed down to us. I've never seen another published recipe that resembles it, and I've never met anyone who didn't love it in all the years that I taught "Essentials of Sicilian Cooking " at the Institute of Culinary Education in New York City.
@@GiovannaBelliaLaMarca My grandparents came there from New York in the 40’s having emigrated from the Provence of Messina. They kept their Sicilian ways of gardening fresh vegetables, making wine, pasta, etc. My grandfather built houses and my grandmother was a brilliant cook, leaving me with many happy memories. Your videos bring me back to those days.
Hi Giovanna, I love your videos and recipes. I live in Arezzo in Toscana, but have just come back from a few days in Sicily where I had a delicious Pasta alla Norma and I want to recreate it, but I don't know what allspice is in Italian. What should I get? Thanks, Mindy
That Tomato Sauce is really interesting and MUST to try... I love Pasta alla Norma and have my own idea to make it "shine" my way, but having all the components there - Instead of Ricotta Salata, I use fresh, semi dry Ricotta... Wasn't You in Pasta Grannies?
Looks delish Can you fry the eggplant in Olive Oil? I don't use Canola I only have Olive Oil but if it's essential I will get some. Or peanut oil? I don't really like the idea of canola oil.
Since eggplant absorbs a great deal of oil, I like to use a lighter and more neutral oil , but you can certainly use olive oil. In Italy many use soy or peanut oil for frying. But, it's your preference.
Signora la chiami come vuole ma da Catanese le assicuro che i semi di finocchio li aggiungiamo nella salsiccia e nelle conserve, nella norma ci va solo aglio, pomodoro, olio, basilico, melanzane e ricotta.
I’ve only watched less than 7 minutes of this video and already learned so much! The eggplant slicing trick, remove the 2 strips! 👏🏻 never would have thought of that! Obviously, since I’ve never done it. 😂 Thank you for sharing these wonderful recipes with the world.
These videos get better and better! First of all, I'm hungry! Secondly, it's a beautiful presentation and your explanations are wonderful. Brava Francesca! Grazie Giovanna!
Grazie a te, Allison!
"a quarter cup of extra-virgin olive oil" and cook with all your senses, especially the sixth sense that adds the magic factor!
Even the New York Times said recently to enjoy an abundance of olive oil!
There are a lot of good Italian cooking channels out there, but I think yours is my favorite because it is minimalist - modifying vegetables as little as possible. I grow my own eggplants (in Bloomfield, NJ), and I love what you do with them. You don't want to detract from the flavor of the eggplants. Thank you
My father loved Maria Callas in Norma and I ❤️ your cooking. Greetings from Germany 😊
Thank you, Eva, let's allow the magic of music lift our spirits! Hello from across the ocean to Germany!
Buongiorno Signora , complimenti! Splendido piatto gustosissimo 😋grazie e saluti dall’Italia👋🏻👋🏻
That knife should still be here another 100 years! Family Heirloom.
This recipe is absolutely delicious! My husband was skeptical of the spices. At first, he asked for “just a little”. Before he finished, he asked for more. A lot more! Bravo!
It is unusual to have spices rather than herbs, but this was my grandfather's choice, and we all still love them!
You are a genius! I enjoy your videos so much, and I have learned a lot! Cheers and greetings from Be’er Sheva, Israel
Hello - I am a Bellia from NJ (Giuseppe and Giuseppina Bellia from Riesi) and also have La Marca family (Rosina La Marca from Jersey City, NJ passed away in late 70s, sister of Guiseppe Bellia). Glad I found your channel! Enjoying some pastina putput in memory of Nonna
Ciao Gigi, How wonderful that we found each other! My brother Carmelo, my cousin Juan, and I are the only Bellia in Bergen County, NJ. My husband's paternal Grandparents came from Torre Annunziata, near Pompeei, but, Jeff La Marca, whose grandparents came from Sicily found us when he moved to New Jersey from California, and became an instant cousin. You have both a Bellia and a La Marca in your family, so we are cousins for sure! We welcome you to the clan with pleasure! Tell me about Nonna's Pastina PutPut.
I can't even tell you how happy I am to have come across your channel ❤️❤️
Thank you very much and Welcome!
so beautifully presented I'm ready to start cooking. thank you giovanna - louise
The best part of cooking is enjoying the result. Buon Appetito Louise!
Giovanna I am impressed by your recipes, of course, but also buy your ability to feel comfortable interacting with today’s technology as a mature woman. ⭐️
1) come sempre, una ricetta magnifica spiegata con chiarezza
2) come sempre viene voglia di andarla a preparare subito
3) complimenti per il nuovo grembiule "italiano" di kitchen on the cliff
4) magnifico il sottofondo di Casta Diva
5) complimenti alla magnifica editor video Francesca
Bravissime!
Stiamo già aspettando la prossima ricetta.
Dimenticavo: auguri a Vincenzo Bellini
Grazie al mio caro Cugino, Giovanni, i nostri piatti tradizionali come la musica vengono tramandati!
Such a joy to hear the overture of Bellini's NORMA at the beginning of this video. I hope Giovanna was able to attend a performance of this opera at the Metropolitan Opera in the Spring of 2023 or the Winter of 2017.
Delicious!!!!
A la próxima volta!!!! Chao ❤❤
I’m just now catching up with your excellent videos! I only wish I could have recorded my own grandmother and her magical cooking as you’ve so lovingly done. I’m hooked.
Your shows are so eloquent, excellent dishes and lovely natrative.
Thank you so much Hanna! I appreciate your kind words.
Such a great video, I look forward to trying it sometime. 😊
Thank you Trisha; do try it and you'll make it often!
Lovely! Grazie, Giovanna, this gives me great pleasure.
You explain everything so well! I love your vlog!!!
A most welcome change from eggplant parm. Thank you, and happy New Year.
When I see this beautiful recipe, I immediately get homesick to Sicily. Wish I was back there! Thanks Giovanna!! 💋
Can’t wait to make this! Grazie mille Maestra!
Your Pasta Alla Norma, Giovanna, is awesome! Thank you for sharing this video! 👌💐
Such a beautiful dish chef x
Thank you, to our Dear Simon, in Northern Ireland!
This looks amazing! I love pasta alla norma
You can't ever have enough fried eggplant!
Thank you, I shall try it today! It is a wonderful recipe.
Underrated channel! I love the south Italian recipes!
I appreciate your enthusiasm. Thank you!
I made it today. Was a success 😋😋😋
I love this ❤
That looks delicious!
Norma was the very first opera I ever attended at Lyric Opera in Chicago. I'll never forget it. I love Bellini's melodies, they grow and turn back on themselves like beautiful vines.
I puritani is my favorite!
I cant wait to test this receipe! Thank you 🌻!
Please do, Florie, and send me a photo!
Can’t wait to make this
Greetings from Canada! I enjoy your recipes. My fiancee lived in Italy for 1 year near and has loved Italian food ever since. We made your lasagna recipe and it was just wonderful. Can wait to try the next recipes you show us 😁
I’m a huge fan and this was incredible!
Thank you, Gabby, and keep watching; we share your enthusiasm!
You are a wonderful chef and I love your channel! Have been following you since I saw your work with pasta grannies.
Thank you for all that you do. I too love Bellini's work and have seen his Norma and La Sonnambula. Will probably see Il Pirata at the Met during a subsequent season.
A person after my own heart! Eat well on every occasion and let music lift our spirits! Grazie, Christian.
Thank you!
Thank you for sharing this beautiful dish and your story. Much gratitude 🙏
Thank you, My Father passed on to me his love of Music and his admiration of Vincenzo Bellini who was a Sicilian Bel Canto Composer from Catania.
Thank you very much giovanna yummy 😋
Make Pasta Alla Norma on November 3rd to celebrate Bel Canto Composer, Vincenzo Bellini, whose birthday our family always celebrates!
Thank you, I really enjoy your video's🍷🙂
Another great presentation!
Thank you! Cheers!
Wonderful! Love your video. I'm going to make this tonight. Grazie mille.
It's my favorite pasta dish!
Yummy 😋 Big like Kiya
Gorgeous recipe snd I was so pleased with the spices. Isn’t Eggplant so Devine. Thank you for a beautiful video instruction.
It really looks divine when fried like this, Yummy❣️ And those spices are just perfect and warming for dark and cold fall evenings❗️ Instead of the ricotta, I would top it with the vegan VioLife Prosociano cheese (or even one of the other VioLife cheeses), I think…💚😋
Pasta alla Norma is one of my favorites. Yes, eggplant is delectable!
Ricotta salata is traditional, but you can certainly substitute with a vegan cheese!
Beautiful! I cannot imagine the taste of the combined nutmeg, cloves, AND (did you say) fennel seeds added to a tomato base sauce. 😲!!! Wow! That is an taste explosion. Any substitute for eggplant? I am allergic to that item.
Made Pasta Alla Norma tonight - so delicious 😋
Once you make Pasta alla Norma you'll make it again and again!
Hello Karen how are you?
I'm from Malta south of Sicily...we do it the same but add black olives with the sauce and some even cut small feta cheese cubes and put on top.
I also love to add Feta Cheese to 🍅 tomato sauces for extra tang!
Giovanna that looks so good! Wish I was there to taste it. I never had sauce that had those spices in it. Xo
Try it, and I’m sure that you’ll like. It!
I must say the way you salted the egg plant and put something heavy on them I've never seen before, obviously it takes the bitterness out of the egg plant, I'll definitely try this out when working with egg plant again. Thanks for the recipe. 👍
I cook tonight very yummy 😍 thank you 🙏🏼
You're very welcome. Enjoy cooking, eating and sharing!
Looks so yummy😋😋
...and it tastes even better! Try it, and you'll love it!
We found that when using eggplant that might be bought in a more northerly country or region, you have to soak it in water overnight, and this removes the bitterness and that sort of grinding sensation on the teeth. Eggplant that is grown in a place with good soil and lots of sun (like sicilia) does not have this problem and so doesn't need the long soaking...
I almost turned this off since I’m gluten-free. But you said “cloves” and I stopped in my tracks. I thought I knew a lot about cooking, but this spice mix in an Italian pasta mix is altogether new for me.
Dear Giovanna, I made the pasta yesterday and it turned out fantastic! We are living in Israel, so we can get a hold of buccattini, not perciatelle. Are both the same, please let me know. Many thanks for all your hard work in making the videos!
Yes, Bucatini and Perciatelle are interchangeable. Greetings from The USA to Israel! Stay Safe!!! ❤️
Peperoncino, capperi, cannella e noce moscata? Questa è una rivisitazione della Norma, però! ;P
Great! But how do you serve it? Do you spoon it or cut it please?
Wonderful
I will be making Pasta alla Norma on November 3rd in celebration of Vincenzo Bellini's Birthday. He was a leading Bel Canto Opera Composer
Nice trick for draining the eggplant! Thanks 😊
The salt works well to remove the bitter flavor, but then, when you rinse it out and dry the slices, the eggplant browns to perfection (Try a slice of plain fried eggplant on a piece of bread with a light sprinkle of salt...heavenly!)
My background is 1/2 Sicilian. I have made and eaten a lot Pasta alla Norma and love it. I have never seen a recipe like this one. Granted, it is delicious and I will now never make it another way but I cannot find any reference, or any other recipe for a sauce like this one. Thank you so much for sharing. If you have any reference material for this spice laden sauce (other than your personal experience) I would love to do some research. I’m aware of the Sicilian connection to North Africa and it’s significance when it comes to the spice trade. Still every receive I have ever seen calls for garlic and basil. This one is complex and so good. Thank you again.
My grandfather was the son of a MONZÚ (a professional chef) and this is the recipe he passed down to us. I've never seen another published recipe that resembles it, and I've never met anyone who didn't love it in all the years that I taught "Essentials of Sicilian Cooking " at the Institute of Culinary Education in New York City.
@@GiovannaBelliaLaMarca thank you so much!!!
It’s also from Arab
A staple in our home, growing up in Teaneck, NJ. I thought my Sicilian (Messina) made up the recipe, until I was an adult and went to Sicily!
We lived in Teaneck for 5 years and we never missed having Pasta alla Norma for Vincenzo Bellini's birthday on November 3rd!
'
@@GiovannaBelliaLaMarca My grandparents came there from New York in the 40’s having emigrated from the Provence of Messina. They kept their Sicilian ways of gardening fresh vegetables, making wine, pasta, etc. My grandfather built houses and my grandmother was a brilliant cook, leaving me with many happy memories. Your videos bring me back to those days.
Hello Grace Lipman hope all is well with your family you sound very interesting may God bless you all in Jesus name amen...
Hi Giovanna, I love your videos and recipes. I live in Arezzo in Toscana, but have just come back from a few days in Sicily where I had a delicious Pasta alla Norma and I want to recreate it, but I don't know what allspice is in Italian. What should I get? Thanks, Mindy
Yummmm!!!!
I'm delighted that you tried Pasta alla Norma and liked it as much as we do!
Would the slice fall apart when the pie is cut to be served ?
That Tomato Sauce is really interesting and MUST to try... I love Pasta alla Norma and have my own idea to make it "shine" my way, but having all the components there - Instead of Ricotta Salata, I use fresh, semi dry Ricotta... Wasn't You in Pasta Grannies?
Yes indeed; my first video was on Pasta Grannies which is a remarkable series! Always feel free to be creative and to personalize a recipe!
i like it
I love it as well!
Looks delish Can you fry the eggplant in Olive Oil? I don't use Canola I only have Olive Oil but if it's essential I will get some. Or peanut oil? I don't really like the idea of canola oil.
Are red pepper flakes in this recipe the same as chili flakes? In my country red pepper refers to a bell pepper so I wanted to check.
Is there any method to avoid eggplants to absorve so much oil??
I have never seen capers packed in salt, the only one I can get, is the one in brine… What do we do then? Rinse them well and dry them? Omit capers?
Skip the middle man, and get them on line!
Don't think every Italian sauce needs to cook for 3.5 hours 😂😂
Sicilian dish and canola oil??????
Since eggplant absorbs a great deal of oil, I like to use a lighter and more neutral oil , but you can certainly use olive oil. In Italy many use soy or peanut oil for frying. But, it's your preference.
Signora la chiami come vuole ma da Catanese le assicuro che i semi di finocchio li aggiungiamo nella salsiccia e nelle conserve, nella norma ci va solo aglio, pomodoro, olio, basilico, melanzane e ricotta.
La nostra cucina é regionale con tutte le variazioni da paese a paese!
I must beg you please, when you are cutting vegetables, tuck your thumb back. I don’t want you to cut it off.
Thank you. I appreciate your concern, and I'll always try to be careful!