Don't Be Scared of Eggplants | Pasta alla Norma скачать в хорошем качестве

Don't Be Scared of Eggplants | Pasta alla Norma

This week we’re going to be cooking an ingredient I always have trouble with - eggplant! A key ingredient in Pasta alla Norma, I’m going to learn how to make this fruit shine without becoming too mushy or oily as I have a tendency to do. First and foremost, we have to accept that eggplant is a fruit and derives its name in the US by the white varietal originally brought over by immigrants which looked strikingly similar to a hen’s egg. Thus, egg-plant. But this ingredient has a rich history and can be found in many cultures from the far east throughout Asia, Africa, and Europe. Interestingly, this history comes with the stigma that the fruit is bitter - which was true for a time. But now, most of the versions we see in a market have had this bitterness evolved out of them, so you do not need to heavily salt and wait like your grandma may have taught you. But, you still can if you’d like to remove some moisture or to add in some extra flavor. We’ll also chat about how the cooking technique of shallow frying versus deep frying might be dependent upon the cut you give your eggplant. Shallow-frying or pan-frying is great for slices while deep frying is perfect for cubes, though it is the attention to the amount of oil and heat that will really make you successful in dealing with eggplant. It is also a question of whether you want a sear or not, but in this episode we’re going for a sear. And of course, we’re going to bring up the most obvious of questions - why the name “Norma”? Both options are based around Vincenzo Bellini’s opera titled “Norma”, but one attributes it to Nino Martoglio saying, “Now that’s Norma!” in reference to the dish's exquisite taste. The other suggests that it was the pasta served on the opera’s opening night “alla Norma” or “along with Norma”. Cooking with Tomatoes in a Cast Iron: https://www.americastestkitchen.com/g... https://www.seriouseats.com/the-truth... Follow Us For More Info Twitter:   / bob_appetit   Instagram:   / bob.appetit.cooking   Timestamps 00:00 Introduction 00:30 Ingredients 01:18 Warning, fun facts ahead! 01:29 Fun fact #1: All about eggplants 02:18 Fun fact #2: Eggplant vs aubergine 03:23 Fun fact #3: How to cut the eggplant 04:27 Fun fact #4: What is Ricotta Salata 05:07 Fun fact #5: Why the name? 06:16 Let’s cook the eggplant! 07:04 Make the marinara 07:52 Make and put the dish together 08:26 Taste the dish!