Elviras Caponata x 10 people 

3 eggplants – diced
3 peppers – diced 
4 celery sticks if possibly using the heart – diced 
100 g chopped Green olives 
50 g of Cappers
300 g of diced Piccadilly (or Roma ) tomatoes
Basil (we will add raw at the end ) 

100 ml of red wine vinegar 
2 tables spoons of sugar
Olive  oil

Procedure :

Preparing the eggplants & Peppers 

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

Add a generous amount of salt to all the eggplants  and place in a drainer and let them drain for around  minimum 3 hours  . (This will take all the bitterness out and water from the eggplant  , meaning they will absorb less oil  ) .

Fry eggplants in either peanut oil or sunflower oil

Peppers : Fry your diced  pepper in either peanut or sunflower oil – generous oil and let them gently swim in the oil.


Afterwards please make sure you leave time for them to drain as much oil as possible , we use pasta drainers – or large containers with wholes so they release as much oil as possibile. do this for around 30 minutes .


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 tomatoes , capers and olives and slowing continue frying for around 5 minutes , then dd the sugar and vinegar and gently mix together . Turn off .

Once finished add the eggplants  and peppers to the caponata base and on a low heat stir , turn off .

add the large handful or basil .

The caponata is done & let rest and serve warm or cold . 





Maccheroni alla Carrettiera for 6 people 

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
1/2 fresh red chilly –
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 and taste to liking . then add  all your basil and take off heat .

Once you have boiled and cooked your pasta (take a minute before fully cooked ) and then add to the sauce and leave on heat for 2- 4 minutes so that the pasta absorbs all the sauce and gets nice and dense . Add 4-5 tables of good olive oil .



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.

We can start making the maccheroni .

roll the dough into long  sausages and cut your maccheroni into pieces of more or less a 1cmx 50 cm  .

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




Grouper fish involtini with peppers and zucchini and Sicilian summer salad x 4 people

Swordfish Involtini 

500 gr  of fish will feed 4 people
400 g Breadcrumb & herb mixture ( see below )
6 bay leaves
salt and Pepper
wooden skewers


You can use any fish that can be sliced into fillets .
we sliced our grouper into thin  fillets

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
2 tables spoons of origano
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 , lay them on a baking paper and  add a generous amount of  breadcrumb mixture on top of the fillet and a drop of oil
Gently roll your fillets
Place on your skewer   one piece of your bay leaves
then the fish one piece of pepper and so on finishing off with the pepper.


We heated on high heat in  non stick  pan , gently grill the involtini  briefly for some colour and then add in the oven for 10 minutes at 180 °c turning them round at half time.

(see photo )


Sicilian Summer salad 
300 g Datterino Tomatoes cut into half
1 cucumber , take a part of the skin off and slice thinly
1 soft red onion sliced Giuliene
1 table spoon of Red wine vinegar
Salt and Pepper