24th May 4 beautiful ladies at Villa Britannia

Marinated prawns (Mazzara del Vallo) with Orange Salad x 4 people IMG_4879

300 g of Shelled Prawns 
4-5 Oranges – peeled and cut into segments avoiding the skin
1/2 lemon juice 
1/2 orange juice
1 table spoons of red wine vinegar  
A lug extra virgin Olive oil 
Salt and pepper to your liking 


Marinate your prawns with  half a lemon and half a orange, a lug olive oil , a pinch of salt and pepper and leave to marinate for 2-3 hours.

Create you orange salad and also leave the oranges to marinate with vinegar, olive oil , salt and pepper.



4  eggplants – Sliced and placed under rock salt for up to 2 hours – Gently fry in vegetable oil until golden brown .

1 eggplant diced in small 1 cm cube pieces

A packet of Spaghetti -the thiner ones are better , easier to roll .  – Boil and drain 2 minutes less that whats indicated on the packet

20 g of  mixed salted Ricotta and oven ricotta .

To make your fresh tomato sauce 

2 shallot onions chopped in quarters

2 Tbs basil finely chopped

400 g of Piccadilly tomatoes – cut in half 

  • Place in a frying pan the tbs olive oil. onions, basil and start frying at low -medium heat for  10 minutes. 
  • Add the tomatoes and rock salt .
  • Cover your saucepan and leave for half 20-30 minutes on low / medium heat
  • Once the tomatoes are lovely and soft and not too watery , turn off the heat. 
  • Purify your sauce , using the emulix (food mill)  getting rid of the vegetables and skins, leaving just the tomato sauce.


IMG_5362Once you have fried your eggplant slices – distribute on a large  surface .

Drain your pasta and amalgamate with 1/2 of of your tomato sauce , the diced eggplants and the ricotta cheese. Mix well in your pan on a low heat .

Now with a fork and spoon gently roll and large  fork of spaghetti on each eggplant.

Rolls your eggplants and place on a baking tray, top with the remaining tomato sauce and place  in the oven for 10-15 minute at 150 °c.


Violà Spaghetti rolls are ready.





400 g of  pork cut in slices and thinned out .

 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 – a handful of sesame seeds  )


wooden skewers

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

*  Hammer your pork so its lovely and thin.

* Coat in olive oil or vegetable

 * Coat in your breadcrumbs

* Add a slice of the pecorrino   cheese in the middle

* Carefully roll your pork 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



It was truly lovely knowing you all , grazie for your presence and great energy .