Recipe for Mayonnaise
1 egg yolk
4 tablespoons canola oil
1 teaspoon water
1 teaspoon lemon juice
pinch of salt
Place an egg yolk in the center of a mixing bowl. Whisk the salt into the egg yolk. Very slowly drizzle the canola oil over the egg yolk while whisking vigorously to form an emulsion. Continue to whisk until you have formed a thick emulsification, thin with water as needed and add lemon juice to finish.
Pasta a la Norma
3 cloves of garlic, peeled and cut into slivers
3 pounds of ripe fresh tomatoes
2 tablespoons olive oil
2 medium-sized eggplant, cut into ½ inch cubes
3 cups loosely packed whole basil leaves
1 cup grated ricotta salata
1 pound rigatoni
Boil a large pot of salted water for the pasta. When the water comes to a boil, plunge the tomatoes into the water for one minute. Remove them with a slotted spoon and slip the skins off. Take two separate saut é pans and add one tablespoon of olive oil to each over high heat. Toast the garlic in one and heat the oil in the other, very hot, then add the diced eggplant. Add the cleaned tomatoes to the garlic pan once they have just begun to gain color. Meanwhile, brown the eggplant in batches as needed to cook them through and give them a deep brown color. Remove the eggplant to a baking sheet lined with paper towels while cooking the tomato sauce down for at least an hour and a half. When the tomato sauce is thick and cohesive, add the eggplant and basil. Salt conservatively, knowing the cheese will add more, and stir to incorporate. Drop the rigatoni into the boiling water and cook until it still has the slightest bite to it, then drain and add to the tomato sauce, tossing with the ricotta salata, and serve immediately.