CAPONATA serves 4-6 people  

1 onions – roughly chopped 

2 peppers.-  chopped in squares of 2 cm diameter 

4  celery stick  – chopped in large slices (include leaves ) and boiled for around 2  minutes in boiling water – they are more or less blanched. 

100 g of tomato sauce (or tomato passata can or jar , cooked for 20 minutes with garlic & salt  OR see our fresh  tomato sauce below ) 

4  eggplants –  chopped in cubes of around 2cm diameter – ( see procedure ) 

2 teaspoons of sugar in 3 tables spoons of red wine vinegar ( we used nero d’avola red wine or any strong  red Wine vinegar is fine). 

20 g pine nuts

20 g raisins



20 g pine nuts

20 g raisins

handful of basil chopped

olive oil 

peanut oil 

Tomato Sauce x 4 people

500 g of Piccadilly

Procedure : In a pan , place you tomatoes and keep on a medium heat for around 30 -45  minutes , the tomatoes will loose their water and then the sauce will start to thicken and dry up. Every 5.10 minutes with a fork , crush them .

After 35  mins Add 2 teaspoons of salt.

Once its the right consistency , so not a lot of water left  , turn off the heat , add the basil and the 2  crutch garlic cloves  and the oilve oil . (you can remove the garlic before you use the tomato sauce ) .

Your sauce is done.


Preparing the eggplants 

Take most of the skin off with a peeler  and cut 3 the  aubergines into cubes of around 2-3 cms . 

If you are using the Turco Varies eggplant – drain : Add a generous amount of salt to all the eggplant and place in a drainer and let them drain for 3 hours minimum  . (This will take all the bitterness out and water from the eggplant  , meaning they will absorb less fat ) . 

** If you are using the Viola Variety  eggplant (round and purple )-.  you can let drain for less at  1 -2 hours. 

 Fry in sun flower or peanut oil, in a pan with a least 1-2 cm of oil , that the eggplants are comfortably swimming in oil. 

drain carefully and leave them to drain again.


Preparing the base of the Caponata 

in a frying plan add a large lug of olive oil and add the onions and pepper and gently fry for at least 30 minutes  , adding a few table spoons of water once and while so it stays nice and soft .

After a while  Add the tomato sauce , fried cubed aubergines , the boiled celery  ,  then add the sugar and vinegar and gently mix together . add pines nuts and raisins –  and leave on heat for 10 minutes .  TASTE FOR SALT AND ADD to liking . 
 add the large handful or basil  and stir – serve cold or slightly warm. 

The caponata is done.


Long thin metal skewers  .  called ferro, a metal spike . . However, a thin wooden skewer works as a substitute are great . .

1/2 kg  of semola flour

a lug of olive oil

250 ml of water

a large pinch salt

Preparing the pasta

On a clean surface add all the flour and add the pinch of salt and olive oil  .  With your hands create  a hole in the middle .

in the hole gently add the water and with your hand slow mix the flour into water . continue adding the water , until you get a nice firm dough. kneed the dough together , stretching it for about 10-15  minutes.

We can start making the maccheroni .

roll the dough into long  sausages , with a diameter of about 2  cm ,  and cut your maccheroni into small pieces (this decides the size of each maccheroni )  .

Technique – place one piece of the dough onto the middle of the skewer – rolls gently with your hands and slide off .

Cook the maccheroni in salted boiling water for around 8 – 10 minutes, once they come afloat they are more or less done.

Cook you pasta for further minute in the Carrettiera sauce.

*** if you want to make lasagna / tagliatelle / ravioli etc … use one egg to for every 100 g of flour and your pasta dough will be great .


Maccheroni alla Carrettiera for 6 people 

1 kilo of tomatoes Piccadilly (either Roma -campari – plum tomatoes are fine ) – take the small  part of the head off and discard  and chop the tomato  into 8 parts .
2-3 (depending on how strong they are ) garlic finely sliced , taking out the middle part of the  garlic (which we call the soul of the garlic ) and finely chop into slices .
1 red soft onion finely chopped
a very large handful of basil finely chopped
1/2 fresh red chilly – finely chopped
Olive oil

Add a nice amount of  oil to your large saucepan and first add your garlic , after a  around 40 seconds  add the onion and get them nicely and soft , after a 5-8 minutes add the chopped chillies .

after 1 minute add the tomatoes and keep simmering for 30-40 minutes . you don’t want the tomatoes too crushed like a sauce but still nicely cooked.

add salt I use around 2 large tables spoons  and taste to liking . then add  all your basil and take off heat .



400 g of   veal  cut in slices and thinned out .

250 g breadcrumbs and 50 g of parmesan  50 g of pistacchio grounded . ( MIX ALL TOGETHER )
 wooden skewers
 *  Slice your veal   and  Hammer with a meat pounder  so its super thin ,

* Coat in abundance olive oil  (they should be generously coated ) and a pinch of salt .

 *  Add each  veal  layer  in your breadcrumbs and pistacchio mixture , and coat each side nicely.
* Add a slice of the  provola cheese in the middle with prosciutto ham
* Carefully and neatly roll your veal  slices
* Place 4-5 rolls on your wood skewers
*  You can grill , oven , fry or bbq .
 In oven Total max 10-  12 minutes (6 minutes each side) 180 °c oven .
pan fry (getting them a nice brown colour each side)   with baking paper on each side for 1-2 minutes (medium high heat ) and then place in oven for 10 minutes 180°C.


400 g of sliced sword fish  or ( veal – pork – chicken  – turkey ) – important that they are thin slices more or less 5x 5 cm   – hammered

Bay leaves

300 g of Fresh breadcrumbs
100 g of Parmesan cheese grated
Parsley finely chopped
salt and pepper
** (mix all the above)

Place swordfish  in a large plate and add a pinch of salt and plenty if olive oil, so that each fillet is coated in oil and salt .

Sprinkle over each fillet the breadcrumbs mixture and roll neatly. put onto wood skewer and add half a  bay leaf  and continue process.

 Put each involtino on the wooden skewer , max 4-5 pieces per skewer.
* we placed them in the oven for  10-13  min at 180 °c –
You can grill them , fry them or bake them . just remember 5 – 9 min each side.