Sicilianoma

By VicentaLakin

Sicilianoma
"Mother's Face" in Sicily, Italy, famous for the opera Norma. It's a "neutron" face. Apart from cheese, there is no other meat or seafood, which is also known as “food for the poor”, but the taste is not so bad - eggplants, tomatoes and pepper powders, which bring a little sour smell, but rather a mutation of “spicy rice”; olive oil and cheese, which brings a smooth-sweet taste, a full Mediterranean style; and a fresh Roller, which highlights the scent and resonance of Western food. The approach is simple and certainly worth a try。

Recipe Recommendations

  • pasta appropriate amount
  • eggplant one
  • tomatoes one
  • garlic 5-merous
  • coarse chili powder appropriate amount
  • salt appropriate amount
  • black pepper appropriate amount
  • olive oil appropriate amount
  • cheddar cheese appropriate amount
  • fresh basil appropriate amount

Steps for Sicilianoma

  • Make Sicilianoma step 0
    1
    The eggplant is washed clean, the long strips of the thick fingers are cut and salted for 15 to 30 minutes
  • Make Sicilianoma step 1
    2
    (b) When making pickles, prepare other formulations: tomato cuttin, garlic salted to the end (mud), rinsed back-up for roller; cheese scraped back-up
  • Make Sicilianoma step 2
    3
    The pasta has been boiled with salt, and is available
  • Make Sicilianoma step 3
    4
    (b) The salted eggplant is fully drained with disinfected towels or kitchen paper
  • Make Sicilianoma step 4
    5
    With olive oil in the pot, the eggplant is slowly boiled to a very soft level, and the spares are available
  • Make Sicilianoma step 5
    6
    (b) Pitts of garlic and pepper powder
  • Make Sicilianoma step 6
    7
    Down into tomatoes and out of red juice
  • Make Sicilianoma step 7
    8
    Add eggplant strips, evenly fried
  • Make Sicilianoma step 8
    9
    Salting and peppering
  • Make Sicilianoma step 9
    10
    (b) Add a piece of cheese and continue to fry it to melt
  • Make Sicilianoma step 10
    11
    (a) Down in Loretta and cooked noodles, evenly folded
  • Make Sicilianoma step 11
    12
    One more cheese at the end。

    • Sicilianoma Make Tips

    1. Method for cooking pasta: Use a large pot with plenty of water; add 1 teaspoon of salt to the water. Once the water boils, add the pasta and keep the heat high. Boiling for 7-8 minutes suits Western tastes, while boiling for about 10 minutes suits the Chinese preference for softer pasta. 2. If you don't have fresh basil, you can use commercially available dried basil; you can try it to see how it tastes. 3. I used Cheddar cheese, which is common in China, but other cheeses should work as well. As long as it tastes good, there is no need to strictly stick to authenticity.

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