Norma Timbale

Method

1. Prepare the tomato sauce: Sauté sliced garlic cloves with extra virgin olive oil, chili, and basil leaves in a pan. Add the tomato passata and cook gently for about 20 minutes. Set aside.
2. For the ricotta filling: In a bowl, combine cow's milk ricotta with a little oil, salt, black pepper, chopped basil, freshly grated ricotta salata, and a spoonful of the tomato sauce. Mix well and transfer to a piping bag.
3. Slice the purple eggplants: cut some into thin slices for lining the mold, and dice the rest for the garnish. Do not salt them (they are not bitter).
4. Fry the eggplant slices in hot olive oil until golden. Drain on paper towels and season with salt. Then fry the diced eggplant cubes and drain similarly.
5. Bring a pot of salted water to a boil. Cook the paccheri for 7–8 minutes only (very al dente). Drain and spread them on a tray. Grate some ricotta salata over them and toss to coat lightly.
6. Preheat the oven to 170°C (340°F).
7. Line a round timbale mold (about 20 cm diameter) with the fried eggplant slices, overlapping them slightly so the bottom and sides are fully covered.
8. Spread a thin layer of tomato sauce on the eggplant-lined base.
9. Fill each pacchero with the ricotta mixture using the piping bag, making sure each is fully stuffed.
10. Arrange the filled paccheri vertically in the mold, tightly packed together.
11. Spoon a little more tomato sauce over the paccheri.
12. Cover with another layer of fried eggplant slices, tucking in the edges.
13. Bake for 10–15 minutes, until the timbale is heated through but the pasta remains al dente.
14. Let it rest for 5 minutes, then carefully invert onto a serving plate.
15. Serve with the remaining tomato sauce mixed with the fried eggplant cubes, and top with grated ricotta salata and fresh basil leaves.