{"id":195611,"title":"Pasta alla norma, k\u0131zarm\u0131\u015f patl\u0131can ve domates sosuyla","modified":"2026-10-30T21:32:14+01:00","plain":"Sar\u0131msakl\u0131 ve fesle\u011fenli domates sosuyla harmanlanm\u0131\u015f, \u00fczeri alt\u0131n renginde k\u0131zarm\u0131\u015f patl\u0131can dilimleri ve rendelenmi\u015f koyun s\u00fct\u00fc peyniriyle tamamlanm\u0131\u015f linguine.\n\n\n\nPasta alla Norma, domates sosuyla parlayan linguine, zeytinya\u011f\u0131nda alt\u0131n renginde k\u0131zarm\u0131\u015f patl\u0131can dilimleri ve kar gibi serpilmi\u015f ricotta salata ya da pecorino ile duman\u0131 \u00fcst\u00fcnde sofraya gelir. Taze fesle\u011fen taba\u011f\u0131n son dokunu\u015fudur. 2 ki\u015filik bu sade Sicilya yeme\u011fi 25 dakikada haz\u0131r olur. D\u00fc\u015f\u00fck karbonhidratl\u0131 se\u00e7ene\u011fiyle ketojenik ekmek ve makarna tariflerim aras\u0131nda da yerini al\u0131r.\n\n\n\nPasta alla Norma Nedir ?\n\n\n\nSar\u0131msak ve fesle\u011fenle k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131l\u0131p s\u00fczge\u00e7ten ge\u00e7irilen domates p\u00fcresi, k\u0131zarm\u0131\u015f patl\u0131can dilimleri ve rendelenmi\u015f ya da ince dilimlenmi\u015f sert koyun s\u00fct\u00fc peyniriyle servis edilen bir makarnad\u0131r. Patl\u0131can\u0131n d\u0131\u015f\u0131 alt\u0131n renginde, i\u00e7i ise yumu\u015fac\u0131k olmal\u0131d\u0131r.\n\n\n\nSos, her bir linguine telini kaplayacak kadar ak\u0131\u015fkan kal\u0131r. Servis s\u0131ras\u0131nda eklenen peynir, domatesin tatl\u0131l\u0131\u011f\u0131na kar\u015f\u0131 tuzluluk ve umami tad\u0131na yak\u0131n bir lezzet katar.\n\n\n\nBenzer bir tarif : Mantarl\u0131 ve kiraz domatesli kabak spagetti.\n\n\n\nPasta alla Norma'n\u0131n K\u00f6keni\n\n\n\nBu yemek, Sicilya'n\u0131n do\u011fusundaki Katanya'dan gelir ve ad\u0131n\u0131 bu \u015fehirde do\u011fan Vincenzo Bellini'nin Norma operas\u0131ndan al\u0131r. Adan\u0131n \u00fcr\u00fcnlerini bir araya getirir : patl\u0131can, domates, sar\u0131msak, fesle\u011fen ve koyun s\u00fct\u00fc peyniri.\n\n\n\nTarifin \u00f6zg\u00fcn peyniri ricotta salatad\u0131r : tuzlanm\u0131\u015f, preslenmi\u015f ve kurutulmu\u015f, rendelenebilecek kadar sert bir ricotta. Daha \u00e7ok \u0130talyan \u00fcr\u00fcnleri satan \u015fark\u00fcterilerde veya peynircilerde bulunur ; daha yayg\u0131n olan pecorino da yerine rahatl\u0131kla kullan\u0131labilir, lezzetinin yo\u011funlu\u011fu ise olgunla\u015fma s\u00fcresine ba\u011fl\u0131d\u0131r.\n\n\n\nTemel Malzemeler\n\n\n\nTarif i\u00e7in 100 g linguine, 200 ml domates p\u00fcresi, 1 ila 2 patl\u0131can, 3 di\u015f sar\u0131msak ve bolca bir avu\u00e7 taze fesle\u011fen, ayr\u0131ca \u00fczeri i\u00e7in birka\u00e7 fesle\u011fen yapra\u011f\u0131 gerekir. Bunlara ek olarak 75 ila 100 g pecorino veya ricotta salata ve 50 ml s\u0131zma zeytinya\u011f\u0131 haz\u0131rlay\u0131n.\n\n\n\nAyn\u0131 tarzda bir ba\u015fka tarif : Feta ve pecorino peynirli patl\u0131can lazanya.\n\n\n\nDeniz tuzu iki a\u015famada kullan\u0131l\u0131r : patl\u0131can\u0131n suyunu salmas\u0131 i\u00e7in 1 yemek ka\u015f\u0131\u011f\u0131, ard\u0131ndan tatland\u0131rmak i\u00e7in 2 tutam. Patl\u0131can\u0131 farkl\u0131 bir y\u00f6ntemle pi\u015firmek i\u00e7in s\u0131cak hava frit\u00f6z\u00fcnde patl\u0131can tarifine bak\u0131n.\n\n\n\nD\u00fc\u015f\u00fck karbonhidratl\u0131 bir se\u00e7enek i\u00e7in klasik linguine yerine nohut ve soyadan yap\u0131lan linguine kullan\u0131labilir : 4 dakikada pi\u015fer, daha diri bir dokusu vard\u0131r ve porsiyon ba\u015f\u0131na 10 g net karbonhidrat i\u00e7erir. Ba\u015fka yemeklerde kullanabilece\u011finiz konjak eri\u015ftesi ise daha da hafif bir temel olu\u015fturur.\n\n\n\nPi\u015firme \u0130pu\u00e7lar\u0131 ve Servis\n\n\n\nDomates p\u00fcresini ince dilimlenmi\u015f sar\u0131msak ve fesle\u011fenle birlikte \u00e7ok k\u0131s\u0131k ate\u015fte, kaynama noktas\u0131n\u0131n hemen alt\u0131nda \u0131s\u0131t\u0131n. Patl\u0131can\u0131 0,5 cm'den biraz kal\u0131n, geni\u015f dilimler halinde kesin, tuzlay\u0131n ve suyunu salmas\u0131 i\u00e7in yakla\u015f\u0131k on be\u015f dakika bekletin. Bu s\u0131rada peyniri mandolin dilimleyiciyle ince dilimler halinde kesin veya ince rendeyle rendeleyin. Patl\u0131can\u0131 kurulay\u0131n, birka\u00e7 ka\u015f\u0131k ya\u011fda iki taraf\u0131n\u0131 da alt\u0131n rengini alana kadar k\u0131zart\u0131n, ard\u0131ndan fazla ya\u011f\u0131n\u0131 b\u0131rakmas\u0131 i\u00e7in k\u00e2\u011f\u0131t havlu \u00fczerine al\u0131n.\n\n\n\nAyn\u0131 temada : Ton bal\u0131kl\u0131 makarna salatas\u0131.\n\n\n\nSar\u0131msak ve fesle\u011feni ay\u0131rmak i\u00e7in sosu ince s\u00fczge\u00e7ten ge\u00e7irin. Makarnay\u0131 paketin \u00fczerinde belirtilen s\u00fcre boyunca ha\u015flay\u0131n, s\u00fcz\u00fcn ve her telini sosla kaplay\u0131n. Tabaklara payla\u015ft\u0131r\u0131n, \u00fczerine patl\u0131canlar\u0131 yerle\u015ftirin, peyniri serpin ve birka\u00e7 fesle\u011fen yapra\u011f\u0131yla tamamlay\u0131n. Dilerseniz yan\u0131nda ye\u015fil salatayla hemen servis edin.\n\n\n\nG\u00fcnl\u00fck ketojenik yemekler haz\u0131rlamak i\u00e7in t\u00fcm d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerime g\u00f6z at\u0131n.\n\n\n\n\n\n\tPasta alla Norma\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g linguine (veya d\u00fc\u015f\u00fck karbonhidratl\u0131 bir se\u00e7enek i\u00e7in nohut ve soya bazl\u0131 linguine)200 ml domates passata1 ila 2 patl\u0131can3 di\u015f sar\u0131msak1 dolu avu\u00e7 fesle\u011fen (taze, ayr\u0131ca s\u00fcslemek i\u00e7in birka\u00e7 yaprak)75 ila 100 g pecorino (veya ricotta salata)50 ml zeytinya\u011f\u0131 (nat\u00fcrel s\u0131zma)Kelt deniz tuzu ((patl\u0131canlar i\u00e7in 1 yemek ka\u015f\u0131\u011f\u0131, ayr\u0131ca 2 tutam))\t\n\t\n\t\tPassatay\u0131 bir sos tenceresine d\u00f6k\u00fcn ve \u00e7ok k\u0131s\u0131k ate\u015fte kaynama noktas\u0131na gelene kadar \u0131s\u0131t\u0131n.Sar\u0131msa\u011f\u0131 ince dilimler halinde kesin ve sosa ekleyin. Fesle\u011feni de ekleyin.Patl\u0131canlar\u0131 y\u0131kay\u0131n ve yar\u0131m santimetreden biraz daha kal\u0131n, geni\u015f dilimler halinde kesin.Dilimleri bir taba\u011fa dizin ve \u00fczerlerine tuz serpin. On be\u015f dakikaya yak\u0131n bekletin.Bu s\u0131rada peyniri rendeleyin. Ben ince dilimler elde etmek i\u00e7in mandolin dilimleyici kullan\u0131yorum. Daha ince bir rendeyle de rendeleyebilirsiniz. Dilerseniz peynir dilimleyici de kullanabilirsiniz, ancak dilimler biraz daha kal\u0131n olacakt\u0131r.Patl\u0131can dilimlerini k\u00e2\u011f\u0131t havluyla hafif\u00e7e bast\u0131rarak kurulay\u0131n.Tavada birka\u00e7 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131n\u0131 \u0131s\u0131t\u0131n. Patl\u0131canlar\u0131n her iki taraf\u0131n\u0131 da alt\u0131n rengini alana kadar k\u0131zart\u0131n. Ard\u0131ndan dilimleri k\u00e2\u011f\u0131t havlu \u00fczerine al\u0131p fazla ya\u011flar\u0131n\u0131 s\u00fczd\u00fcr\u00fcn.\u0130\u00e7inde sar\u0131msak ve fesle\u011fen kalmamas\u0131 i\u00e7in sosu ince s\u00fczge\u00e7ten ge\u00e7irin.Bu s\u0131rada makarnay\u0131 kaynar suda, paketinde belirtilen s\u00fcre boyunca ha\u015flay\u0131n (nohut ve soya bazl\u0131 linguine i\u00e7in 4 dakika).Makarnay\u0131 s\u00fcz\u00fcn. Sosa ekleyin. Her bir makarna telinin sosla kaplanmas\u0131na dikkat edin.Patl\u0131canlar\u0131 tavadan al\u0131n ve k\u00e2\u011f\u0131t havlu \u00fczerinde fazla ya\u011flar\u0131n\u0131 s\u00fczd\u00fcr\u00fcn.Makarnay\u0131 tabaklara payla\u015ft\u0131r\u0131n. \u00dczerine patl\u0131canlar\u0131 yerle\u015ftirin. Peynir serpin. Son olarak birka\u00e7 fesle\u011fen yapra\u011f\u0131 ekleyin.\t\n\t\n\t\tGere\u00e7ler : tencere, sos tenceresi, k\u00fc\u00e7\u00fck ince s\u00fczge\u00e7, PFAS i\u00e7ermeyen b\u00fcy\u00fck tava (veya kullanmaya al\u0131\u015f\u0131ksan\u0131z d\u00f6k\u00fcm tava), mandolin dilimleyici (veya rende ya da peynir dilimleyici), k\u00e2\u011f\u0131t havlu.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=195611"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195611\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/194074"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=195611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=195611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=195611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}