Ricotta Salata

(PASTA ALLA NORMA) Because the small Italian eggplants generally used in this dish can be hard to find in this country, we have substituted Asian eggplants.

This recipe can be prepared in 45 minutes or less.

A young sheep's-milk cheese such as Italy's ricotta salata or pecorino Romano (which is easier to find) is best for this salad. Other good choices include Italian Toscanello and Manchego from Spain, which are also made from sheep's milk.

Active time: 40 min Start to finish: 40 min

The myzithra cheese often used to stuff zucchini blossoms in Greece comes in two forms: soft (like fresh ricotta) and dried salted (similar to ricotta salata). We wanted to combine the soft and the salted in this recipe, but because the soft variety turned out to be especially difficult to find, we substituted fresh ricotta with very good results. We've also given ricotta salata as an alternative for the salted myzithra.

There is no oil in this most original salad.

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