Cavatelli alla Norma
Pecorino Romano PDO, Black Pepper, Eggplant Confit, Marinara, Chile Flake
Chef Peter Klein of Holiday | Austin, TX
“This dish is Rome-meets-Sicily. Alla Norma is a Sicilian pasta dish made of fried eggplant and tomato, which is traditionally topped with ricotta salata. Pecorino Romano PDO and black pepper are pillars of Roman pasta, so this dish draws from both of those regions, in addition to the bounty of Texas summer produce” — Chef Peter Klein
Adapted by StarChefs | July 2024 | Photo: Eddie Kemper
INGREDIENTS
Cavatelli:
500 grams 00 flour
150 grams semolina flour
3 grams toasted black peppercorns, ground
2 grams kosher salt
1 pound ricotta
100 grams grated Pecorino Romano PDO
1 whole egg
Eggplant Confit:
1.15 kilograms diced eggplant
20 grams kosher salt
500 grams cherry tomatoes, halved
450 grams olive oil
100 grams red wine vinegar
Zest of 1 lemon
30 grams chopped garlic
2 leaves basil
To Assemble and Serve:
Kosher salt
4 ounces marinara sauce
Chile flakes
Pecorino Romano PDO
Fresh basil leaves
METHOD
For the Cavatelli:
In a mixing bowl, combine flours, salt and pepper. Set aside. In the bowl of a stand mixer fitted with a dough hook attachment, add ricotta, Pecorino Romano PDO, egg, and 1 tablespoon water. Slowly incorporate flour mixture and mix 5 minutes on medium-low speed, or until dough comes together. When no dry ingredients remain, transfer dough to a clean work surface. Knead until dough is smooth and elastic. If the dough is sticky or wet, dust with flour. Let rest 30 minutes at room temperature, then roll out and run through a cavatelli pasta machine of your choice. Reserve.
For the Eggplant Confit:
Heat oven to 300°F. On a work surface, generously season eggplant with salt and let sit 30 minutes at room temperature. Transfer eggplant to a hot pan with all remaining ingredients. Roast 30 minutes. Let cool, then transfer to an airtight container with oils and reserve.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add Cavatelli and cook 2 minutes, or until Cavatelli floats in the water. Strain, reserving pasta water. Set aside. In a saucepan over medium heat, warm 2 ounces Eggplant Confit. Add chile flakes and marinara sauce. Once warmed through, add cooked Cavatelli, a splash of reserved pasta water, and fresh basil. Stir until the sauce has fully emulsified. Fold in Pecorino Romano PDO, then transfer to a serving bowl and serve.
