Artist’s Palate: Dolce & Gabbana’s pasta alla Norma
‘We like the simplest recipes of the Sicilian tradition,’ say designers Domenico Dolce and Stefano Gabbana of their choice of pasta alla Norma for this month’s Artist’s Palate. Here, the recipe to make the definitively Italian dish yourself
Bold, colourful and distinctively Italian – the same words often used to describe Domenico Dolce and Stefano Gabbana’s fashion can equally be applied to pasta alla Norma, a staple at their Martini Bistrot in Milan, a recurring favourite at the designers’ festive lunches, and their choice for this month’s Artist’s Palate feature. ‘We like the simplest recipes of the Sicilian tradition, those made with fresh local products: tomato, aubergine, salted ricotta, and lots of love,’ they say. Naturally, the dish is best served on tableware from the newly launched Dolce & Gabbana Casa label – specifically from the ‘Carretto’ range, whose vibrant hues and rambunctious patterns perfectly evoke Mediterranean summers.
A recipe for pasta alla Norma by Dolce & Gabbana
Ingredients
1 aubergine
10 ripe tomatoes, peeled, chopped and deseeded
olive oil
1 garlic clove, peeled and crushed
1 tsp sugar
400g pasta
100g grated ricotta salata cheese
fresh basil leaves
salt and pepper, to taste
Method
Slice the aubergine, sprinkle generously with salt and leave for half an hour. Place the chopped tomatoes in a large saucepan, season with salt and simmer for about ten minutes. Add a little olive oil along with the crushed garlic and sugar, then season with black pepper. Continue to cook until the sauce is reduced, stirring occasionally. Rinse the aubergine slices, then pat dry with kitchen paper and fry in hot olive oil until browned. Place them on kitchen paper to drain the excess oil, then chop coarsely and stir into the sauce. Boil the pasta, then drain and mix with the tomato sauce. Serve in bowls with grated ricotta salata cheese and fresh basil.
A version of this article appears in the September 2022 issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today!
INFORMATION
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox.
TF Chan is a former editor of Wallpaper* (2020-23), where he was responsible for the monthly print magazine, planning, commissioning, editing and writing long-lead content across all pillars. He also played a leading role in multi-channel editorial franchises, such as Wallpaper’s annual Design Awards, Guest Editor takeovers and Next Generation series. He aims to create world-class, visually-driven content while championing diversity, international representation and social impact. TF joined Wallpaper* as an intern in January 2013, and served as its commissioning editor from 2017-20, winning a 30 under 30 New Talent Award from the Professional Publishers’ Association. Born and raised in Hong Kong, he holds an undergraduate degree in history from Princeton University.
-
Looking forward to Tate Modern’s 25th anniversary party
From 9-12 May 2025, Tate Modern, one of London’s most adored art museums, will celebrate its 25th anniversary with a lively weekend of festivities
By Smilian Cibic Published
-
‘Music is in the DNA of the brand’: AV Vattev on creating this year’s loudest accessory
Rising London designer AV Vattev – who has recently outfitted Charli XCX and Troye Sivan for their viral ‘Sweat’ tour – talks about the influence of music on his ‘bold and unapologetic’ collections
By Jack Moss Published
-
The case of Casa Batlló: inside Antoni Gaudí’s ‘happiest’ work
Casa Batlló by Catalan master architect Antoni Gaudí has just got a refresh; we find out more
By Ellie Stathaki Published
-
Cocktails and canapés: recipes and tablescapes fizzing with style
Our showstopping cocktails and canapés for festive occasions will bring effervescence to any event
By Melina Keays - Entertaining Director Published
-
Artist’s Palate: Cerith Wyn Evans’ recipe for Laverbread
Deep-dive into Cerith Wyn Evans’ gleaming, gelatinous recipe for Laverbread, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd-Smith Last updated
-
Helen Pashgian’s recipe for summer corn
Try Light and Space artist Helen Pashgian’s characteristically precise recipe for ‘summer corn’, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd-Smith Last updated
-
Lavender and Truffles: plant-based ice cream with Asian-inspired flavours
Fashion industry veteran Alicia Liu launches an ice cream brand like no other, with passion and grit as the main ingredients
By Scott Mitchem Last updated
-
Artist’s Palate: Cooking Sections’ ‘Back to Earth’ tomatoes on toast
Enjoy Cooking Sections’ tomatoes on toast (pictured with a Seaweed Seeper), which is served at The Magazine alongside chickpea tabbouleh, and rhurbarb and quinoa cake. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By TF Chan Last updated
-
Artist’s Palate: Dominique Gonzalez-Foerster’s recipe for omelette aux frites
Travel to a new dimension with Dominique Gonzalez-Foerster’s recipe for omelette aux frites. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd Smith Last updated
-
Artist’s Palate: Shilpa Gupta’s recipe for methi thepla
‘This simple homemade bread is my childhood favourite comfort food,’ says Mumbai-based artist Shilpa Gupta of her methi thepla recipe for this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd-Smith Last updated
-
Bosco Sodi’s recipe for Brussels sprouts
Gather round for Bosco Sodi’s simple yet imposing recipe for Brussels sprouts.
By TF Chan Published