Caponata x 10 people

Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.[1]

Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.

2 onions – roughly chopped

1 celery – chopped in large slices (include leaves )

100 g of tomato sauce (see below) 

4 eggplants –  chopped in cubes of around 2cm diameter

5 peppers.-  chopped i squares of 2 cm diameter

100 g  of white olives chopped and deseeded

basil  just the leaves

salt

pepper

2 teaspoons of sugar

3 tables spoons of vinegar

20 g pine nutes

20 g raisins

handful of basil chopped

olive oil

peanut oil

Preparing the eggplants

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

Add a generous amount of salt to all the eggplant and place in a drainer and let them drain for around 1.30 -2 hours  . (This will take all the bitterness out and water from the eggplant  , meaning they will absorb less fat ) .

Preparing the base of the Caponata

in a frying plan add a large lug of olive oil and add the onions and celery and gently fry , adding a few table spoons of water once and while so it stays nice and soft .  Add the tomato sauce , then add the sugar and vinegar and gently mix together . add pines nuts and raisins –  Turn off .

Fry the peppers in olive oil and all aubergines separately  in pan with a large quantity of hot peanut oil or sun flower .   gently fry until the aubergines are golden and soft and the peppers the same .

Once finished add the eggplants  and peppers to the caponata base and on a low heat stir and add the large handful or basil .

The caponata is done.

Fresh homemade Maccheroni alla Norma

Fresh homemade Maccheroni alla Norma

MACCHERONI ALLA NORMA 

Pasta for 4 -6 people 

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

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 minutes

now cover the dough and let it rest for minimum an hour .

Once the pasta has rested , we can start making the maccheroni .

roll the dough into sausages and cut your maccheroni into pieces of more or less a 1cm .

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

Tomato Sauce 

500 g of Piccadilly tomatoes  – briefly boiled and skinned and cut in quarters  (we can keep the seeds as they are not bitter)

2 garlic gloves

A large lug of good quality extra virgin olive oil

Procedure : In a pan , place you tomatoes and keep on a medium heat for around 45 minutes , the tomatoes will loose their water and then the sauce will start to thicken and dry up . Add 2 teaspoons of salt

Once its the right consistency , turn off the heat , add the basil and the 2 garlic cloves  and the oilve oil . (you can remove the garlic before you use the tomato sauce ) .

Your sauce is done.

 

Involtini di Veal with lemon x 4 

400 g of sliced veal – hammered thinly
Provola cheese in small slices
1 lemon grated
300 g of Fresh breadcrumbs
Parsley finely chopped
salt and pepper

100 g of Parmesan cheese grated

Mix the breadcrumbs with parsley and parmesan.

On your veal add a large lug of olive oil and mix well , add the grated lemon and salt and pepper . Mix well

Take each piece of Veal and roll into the breadcrumb mixture , rolling it tightly making sure there is breadcrumbs in the middle add a piece of your provola cheese and squeeze gently .  Put each involtino on the wooden skewer , max 4-5 pieces per skewer.