CAPONATA serves 4-6 people 

Numerous local variations of caponatas  exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, olives and cappers.

Our Caponata which we need together . 

1 onions – roughly chopped 

6-10 celery stciesk  – chopped in large slices (include leaves ) and boiled for 10 minutes in boiling water 

100 g of tomato sauce (see below) 

4  eggplants –  chopped in cubes of around 2cm diameter 

4 peppers.-  chopped in squares of 2 cm diameter 

salt 

pepper

2 teaspoons of sugar

3 tables spoons of vinegar ( we used nero’dcvola red wine or any red Wine vinegar is fine). 

20 g pine nuts

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 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 around 1.30 -2 hours  . (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 immediately Cut, dice and fry in sun flower or peanut oil. 

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.

Maccheroni di Casa Sicilian sausage ,wild fennel & tomato .

Ingredients for the Pasta for 4 -6 people 

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

800  g  of semola flour

a lug of olive oil

4o0 ml of water (approximate ) – adding it gently you may need more 

a large pinch salt

 

 

Ingredients for the pasta sauce

1/2 Half red onion – finely chopped

2 garlic finely chopped

300 g of sausage without the skin

100 g of chopped wild fennel leaves (best substitute would be fresh dill )

6-10 fennel seed and fresh fennel

500 gr of   tomatoes (you can use Campari Tomatoes or Roma)

1/2 glass of red wine – we use the same red wine that we served at the table .

Preparing the pasta

On a clean surface add all the flour and add the pinch of salt .  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 .

Cut small pieces of the pasta dough  and place the skewer on top .

The trick, so to speak, is to apply enough pressure on the piece of dough so that it flattens and spreads around the ferro as you roll it, but not so much as to make it stick to the ferro. At the end of the process, you want to be able to slide the maccheroni from the ferro without misshaping it (if that happens, you can always re-roll the dough and try again).

It helps to flour the skewer often. I have two of them at hand: while I am using one, the other is inside the flour bag. When the first one becomes a bit sticky, I put it in the flour and take up the other.

Cook the maccheroni in salted boiling water for around 8 – 10 minutes

Preparing the pasta Sauce

In a frying pan add a large lug of olive oil , add the onions and garlic . 

add the sausage meat and  let fry gently so the meat has changed colour

add your wine then wait for it to evaporate 

add your diced  tomatoes. 

Let stew and taste to season.

Once you have drained your pasta , add to the pan of sauce and gently amalgamate together with a large handful of fresh basil leaves and parmesan.

 

 

INVOLTINI Di VEAL – these can be done with any meat , as long as it nice and thin .

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 )
provola cheese in the middle with prosciutto ham
 wooden skewers
 *  Slice your veal   and  Hammer your veal  so its lovely and 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

* Warm your oven to 180°c

*  You can grill , oven , fry or bbq . Whats important that you don’t add any more oil , as they sufficiently coated in oil.
Total max 12 minutes (6 minutes each side) 180 °c oven .

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