Those familiar with the cuisine of the Middle East and North Africa may be familiar with baba ganoush, frequently served as part of a mezze, which is a dip made primarily from whole aubergines (or melanzane in Italian). Those who have tried the dip will know it is distinguished by its heady, smoky flavour. This incredible flavour comes courtesy of fire. Indeed, when preparing baba ganoush, chefs do not roast aubergines - this yields a subdued, far milder flavour - but instead char them over an open flame. This process sees the aubergine pierced (this is important, as they can explode otherwise!) and barbecued for some time, until ferociously blackened and wonderfully redolent of smoke.
This week, we’ve employed this same tradition to create a limited version of our alla Norma sauce, which, as Sicilian tradition prescribes, normally sees melazane roasted and their flesh used as the base for the island’s famous sauce. This week, however, our chefs cook the aubergines with fire, until the flesh is charred and full
of flavour, which forms the basis of this week’s vegetarian - and vegan! - sauce, alongside the freshest San Marzano tomatoes. And, as it happens, the commingling of Sicilian and North African traditions in this special recipe is not without precedent: during the Middle Ages, the island was inhabited by the Moors, who left behind a rich and distinctive heritage that survives to this day, visible in its architecture and, of course, cuisine. Indeed, it is thought the enthusiasm of Sicilians for growing aubergines (they can be found abundantly on the island) is linked back to its Moorish past.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
(Allergens in BOLD & CAPITALISED)
Durum WHEAT Semola, Water, Rice Flour
Norma Sauce (160g):
Tomatoes (54%), Aubergine (23%), Water, Onion, Carrot, Red Wine (SULPHITES), Extra Virgin Olive Oil, Basil, Garlic, Sugar, Oregano, Black Pepper