23rd May 2016

Caponata x 10 people

Caponata (Siciliancapunata) 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 )

1/2 kg   San marzano or Piccadilly tomatoes cuts into small cubes 

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

50 g  of salted capers- rinse them before use

basil  just the leaves

salt

pepper

100 g of pine nuts 

100 g raisins  

2 teaspoons of sugar

3 tables spoons of vinegar

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

Fry the peppers and all aubergines separately  in pan with a large quantity of hot peanut oil  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.

MACCHERONI ALLA PESTO TRAPPANESE 

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 .  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 , generally once they come afloat they are done . 

 

PESTO x 4 pax

500 g of picadilly tomatoes

1/2 can of canned tomates ( san marzano )

2-3 garlic cloves

a large amount of basil

200 g of skinned almonds

100 -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 sdoing in salt – at the end add the oil

 

INVOLTINI DI VEAL x 4 

400 g of veal  cut in slices and thinned out . ( you can use a pounder ) 

 

250 g breadcrumbs : ( 8 slices of white bread grated into crumbs – pinch of salt and pepper – pinch of oregano – 20 g parmesan – hand full parsley and a hand full basil finely chopped  – 1 lemon zest  – a handful of sesame seeds  )

MIX ALL TOGETHER ) .

wooden skewers

 *  Slice your veal   -. that they are more or less 7-8 cm wide and 1/2 cm think –

*  Hammer your  veal  so its lovely and thin.

* Coat in olive oi

 * Coat in your breadcrumbs

 

* Add a slice of the pecorrino   cheese / provola ( you can be really adventurous with the filling )  in the middle

* Carefully roll your veal  slices

 

* Place 4-5 rolls on your wood skewers

 

* Gently grill them in a grilled pan  or fried – which has been brushed lightly with some olive oil