PARMIGIANA – EGG PLANT CAKE x 4 people

We created with Chef Elvira , separate mini parmigiana , in metal moulds about 4 cm diameter.

  • 3 Eggplants –  Peeled and sliced  in approximately  1/2 cm width, Salted and drained for at least 3-4 hours  –  and fried in vegetable oil (we used sun flower and peanut oil )

Once finished fried, put into a pasta drainer , pet  it drains as much oil as possible, tap with kitchen towel too .

 

  • 500 ml Tomato Sauce – fresh (See below )
  • large quantity of Basil leaves
  • 200 g  of Mozzarella diced
  • 200 g  Parmesan cheese grated

 

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 finely chopped we took out the soul of the garlic .

1 shallot or  one mild red onion finely chopped  fried in oil (be generous with your olive oil )

a large handful of fresh basil

A large lug of good quality extra virgin olive oil

Tomato sauce procedure 

Procedure : In a pan , oil , add your garlic and let simmer – add your onions and do the same and then add your 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 .

Once its the right consistency , turn off the heat , add the basil leaves .

Your sauce is done.

Parmigiana Procedure

You can use a small -medium size baking tray . We can start layering the parmigiana  , on the bottom scatter some oil and dried breadcrumbs (so it does not stick )  always start with  eggplants , then  add your layer with tomato sauce  – a spread of  mozzarella , parmesan and basil and continue this process until your finish your egg plants  . Always finish off with the top layer of mozzarella and a large handful of parmesan on top.

Place in the oven at 180 ° for 15-30 minutes  (depend on the size of your baking tray – small moulds take about 15 minutes )and always allow to rest at least for 15-29  minutes  .

 

ARANCINI  alla Norma x 4-5 pax 

200 g Risotto Canaroli ( best for arancini )

2 medium sized egg plants – sliced 1 cm thick . Salt and drain for 3-4 hours

1 onion finely chopped  ( we used a red onion – use a mild onion like shallot )

300 ml of tomato sauce (see recipe below)

enough boiling water to cook rice in a saucepan (  Or vegetable broth , however you prefer ).

50 g of  finely chopped mozzarella

50 g of parmesan cheese

white 00 flour for dusting.

2 eggs beaten

500 g   stale breadcrumbs

olive oil

1-2 litres of Peanut / Sun flower / or any high temp .Vegetable oil.

 

Risotto first 

Create a risotto first – left over risotto works well with this dish too !!

in a sauce pan – heat oil – add your onions and simmer until transparent.

add your rice and coat

Add a quarter of your tomato sauce and a bit of boiling water

Slowly cook rice , adding water slowly . (better to have it slightly done and over done  rice for arancini than al dente ).

Let cool your risotto on a tray spread out and add a bit of olive oil let sit until cold

Once cold- decide the shapes and size of your arancini and fill them with a bit of sauce , both cheese and close arancini

Just remember the bigger they are the more Frying oil you will need , we did them more or  less with a diameter of around 5 cm .

** if you want to fill them . , one by one , create a small birds nest  , and add a piece of  cheese or any ingredients wish  (not too much ) and then close up the balls . 

Put your arancini on a tray and sprinkle with flour , afterward wash   them in the   beaten eggs and then rolled into the stale breadcrumbs.

In a deep frying pan , add your rice  balls to hot frying oil – we used sun flower oil – peanut oil is also good. They should gently fry until golden it should to take long to do 5-10 minutes for each arancini .

 

Add in your frying pan , a lug of olive oil and heat . Then add your raw rice and coat well at high heat . Slowly then add your vegetable broth , mixing well at all times being carful it does not stick .

Add after 15 minutes add your infused pistachio oil and continue cooking , adding the broth gently.

Once your rice is cooked,  and it has a nice gooey consistency , spread it over a large surface to let it rest and cool down.

Tomato Sauce 

1 kilo of tomatoes Piccadilly- take the smal part of the head off and discard  and chop the tomato  into 8 parts .
1 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
large handful of basil 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 . .

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 and taste to liking . then add  all your basil and take off heat .

PESTO ALLA TRAPANESE x 4 pax

500 g of picadilly tomatoes

2-3 garlic cloves

a large amount of basil

200 g of skinned almonds

150 -200 ml of olive oil ( extra vergine if possibile )

taste for salt and pepper

firstly put all you ingredients in the food mixer without the oil  – mix well and then taste to see how it  doing in salt – at the end add the oil.

DONE .

 

ALLA PARLEMITANA sauce X 4 PEOPLE X 4 PEOPLE 

200 G of fillets fresh anchovies- you can also use sardines
1 saffron satchet
30 g of large raisins
30 g pine nuts
1 glass of  ml of tomato sauce
white wine
1 garlic finely chopped
1 red onion mild finely chopped
olive oil
pinch of salt

In a sauce pan , put a nice amount of olive oil and first  add  your garlic a let cook always stirring and  never let it burn after a few minutes  add your onions and let cook.

First add your anchovies a gently let cook – add your wine on medium to high heat .

Add saffron -raisins -tomato sauce -pine nuts – cook for 15 minutes .

Taste for salt and add accordingly .

 

 

Busiate Pasta 

 

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 table spoon 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.

let rest for 30-40 minutes

roll the dough into long thin  sausages and with your stick you are ready to do roll your busiate .

Technique – your saw It !!!

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

 

swordfish  involtini 

 Involtini 

500 gr  of fish will feed 4 people
400 g Breadcrumb & herb mixture ( see below )
Oilve OilSamoriglio: a squeeze of  lemon -a large pinch oregano – 50 ml of olive oil –  pinch of salt
salt and Pepper
wooden skewers

Breadcrumb mixture for the filling of the fillets
400 g of white bread loaf or sliced bread – chopped in a food mixer
4 tables spoons of flat leaf parsley
100 g of Parmesan
1 garlic very thinly chopped
Mix all together and with your and hand  rub  together all the bread and herbs together , so all the herbs and garlic infuse together.

 

Putting together your Involtini

Take your fillets and cover in oil that they are coated .
Gently coat each fillet in the breadcrumb mixture .
Gently roll your fillets
Place on your skewer

Place in the oven for 8- 10 minutes at 180 °c

(see photo )