Monti Iblei DOP
From Sicily
The olive groves that cover the eastern plains of Sicily are dry and wild. The Tonda Iblea olives found in these groves are larger than most, and naturally take on the flavors of the sun-drenched tomatoes and other traditional Sicilian produce grown nearby. The olives, and the olive oil, have intense, distinctive aromas.
Characteristics
Region of origin: Sicily.
Variety: Tonda Iblea.
Fruitiness: medium.
Flavor and aroma: very fresh with strong notes of green tomatoes, fresh cut grass.
Serving Suggestions
Perfect with vegetables (boiled, grilled, and salads) and meat (red, roasted and boiled), pasta, sauces and sweet desserts.
The recipe: Pasta alla Norma
Ingredients
Serves 6
- 3 ½ lb tomato pulp
- ½ cup Monti Iblei DOP extra virgin olive oil
- salt and pepper
- ½ onion, sliced
- 2 lb eggplants
- 1 lb spaghetti
- 5 oz salted ricotta
- 1 handful basil leaves
Preparation
30 minutes preparation + 15 minutes cooking
This dish was dedicated as a homage to Bellini’s opera “Norma”: therefore it is called “Pasta a la Norma” in Sicilian dialect. (In Italian “Pasta alla Norma”).
The Italian version is found in many books while the Sicilian one in rather fewer. Make the sauce by mixing without heating, the tomato pulp, half a glass of olive oil, salt, pepper and a half onion sliced: then reduce over the heat to one third of its initial volume. Some prefer to use garlic instead of onion. Deep-fry the peeled and sliced egg-plants, previously kept covered with salt and with a weight on top for one hour. Cook spaghetti “al dente”.
Drain pasta and arrange in a serving dish. Grated salted ricotta. Dress with tomato sauce and season with basil leaves and pepper, then stir well. Arrange pasta in individual plates, add a few slices of fried eggplant, then grate some more fresh salted ricotta on top and garnish with basil leaves.
Other recipes:
- Sicilian Caponata
- Sardines beccafico and vegetable tartare with mint sauce - Step by step recipe
Visit our Online store to purchase this Olio Extra Vergine d'Oliva.
