This simple and traditional sicilian pasta dish, brings all the aromas of the mediterranean together. Fried eggplants and fresh tomato sauce paired with fresh basil and topped with ricotta salata are combined for a beautiful merriment of southern Italian flavours. 

​SERVING:  2 - 4 PEOPLE                                                                                 PREP TIME: 20 MIN
COOK TIME: 60 MINUTES
 
Ingredients:
350 grams Rigatoni
1 jar tomato puree
2-3 cloves garlic
1 tsp chili flakes
1 large eggplant
1 tbsp flour
3 tbsp olive oil + additional for frying
¼ cup grated Parmigiano
3 - 4 fresh basil leaves, chopped
3 – 4 tbsp fresh parsley, chopped
ricotta salata, coarsely grated (or other salted cheese)
salt
 
Directions:

1. Add olive oil to a deep saucepan.
2. Finely chop the garlic cloves and cook with the chili flakes at medium low heat flakes for 1-2 minutes.
3. Pour the tomato puree and cook on medium heat for 1 hour.
4. Heavily salt a pot of water and bring to a boil. Add the rigatoni and cook until al dente.
5. Slice and chop the eggplant into small cubes and sprinkle with a 2 tsp of salt to prevent browning. Toss with 1 tbsp of flour to lightly coat. Cook immediately after chopping.
6. Heat approx. 1 inch of olive oil in a pan.
7. Add the eggplant cubes to the pan in small batches and fry at medium high heat until golden brown.
8. Drain each batch with a slotted spoon onto a paper towel to absorb any excess oil. Salt to taste.
9. When the pasta is almost cooked, add the Parmigiano, chopped basil and parsley to the sauce. Salt to taste. Cook for an additional 2 min.
10. Add the fried eggplant.
11. Drain and add the pasta to the pan and toss until well coated.
12. Serve the pasta into individual dishes and coarsely grated ricotta salata (or other salted cheese of your preference)

 
Buon Appetito!

This simple lemon cake is quick and easy to make. The slightly tart freshness of this cake is the perfect summer treat. It can be enjoyed on its own or with a simple custard filling or with a dollop of fresh whipped cream and strawberries. The olive oil keep this cake super moist and adds an additional depth of flavour.

SERVING: 6 – 8 PEOPLE PREP TIME: 15 MIN
COOK TIME: 55 - 60 MINUTES

Ingredients:
2 lemons
3 large eggs
1 ½ cup granulated sugar
½ cup olive oil
½ cup milk
2 cups 00 flour (or all-purpose flour)
1 16g packet baking powder for sweets
¼ tsp of salt
powdered sugar

Filling (optional)
1 package vanilla/lemon Jello pudding
1 ¾ cup milk

Directions:

1. Preheat oven to 350°F.
2. Grease a 9-inch cake pan.
3. Peel the lemons and remove the white skin so that all you have left if the pulpy inside. Place in a food processor and blend until fine.
4. In a medium bowl, beat together the eggs and sugar until light and frothy, about 4 to 5 minutes.
5. Add the oil, milk and lemon pulp and beat until blended.
6. In a separate bowl, sift the flour, baking powder and salt.
7. Add the dry ingredients to the bowl with the wet ingredients and mix just until blended.
8. Pour the batter into the pan, then bake for about 55 to 60 minutes or until a cake tester inserted into the cake comes out clean.
9. Cool the cake for 10 minutes then remove from the pan.
10. Once fully cooled dust cake with powdered sugar.
11. If you would like to elevate the cake, cut the cake down the center and add your favorite cream or custard filling. For a quick filling, that works very well with this cake, I make a batch of vanilla pudding and add that to the center. Refrigerate the cake for at least an hour to help the filling set and fully absorb into the cake.

Buon Appetito!

These Italian fritters go by many different name variations, but no matter how you spell it, the result is still a Calabrese classic. Pitticelle are Italian garden to table food at its finest during the summer months. I made this batch with a mix of chopped zucchini blossoms (fiori di zucchine) and fresh grated zucchini. My trick to creating a light and crispy fritter is adding either soda water or beer to the batter. It you do not have either on hand you can easily substitute this with natural or carbonated water. These are the perfect summer appetizer or snack.
​
SERVING:  APPROX. 24 FRITTERS                                                                 PREP TIME: 15 MIN
CHILL TIME: 15 MIN
 
Ingredients:
2 cups zucchini, grated (approx. 1 large zucchini)
2 tsp salt
1 cup all-purpose flour
2 large egg, lightly beaten
¼ cup grated Parmigiano cheese
2 tbsp minced parsley
1 tbsp minced fresh basil
1/2 cup soda water or beer
Canola oil, for frying
 
Directions:

1. Grate the zucchini in a bowl. Sprinkle the zucchini with 1 tsp of salt and toss to coat. Let stand for 10 minutes and squeeze out as much water as possible.
2. In a separate bowl mix the flour and salt and make a shallow well in the center. Place the eggs, cheese and herbs in the well and mix into the flour with a fork. Add the soda water/beer and mix well until the mixture resembles a thick pancake batter.
3. Add the drained zucchini to the batter and mix until fully incorporated.
4. Heat ½ inch of oil in a frying pan over moderate heat (about 365ºF).
5. Add tablespoon sizes of batter to the pan. Do not over crowd.
6. Fry zucchini fritters until golden brown on both sides, turning with a fork halfway through.  About 1 min each side.
7. Remove the fritters with a slotted spoon to a paper towel to drain.
8. Repeat process in small batches until batter is done.

 
 
Buon Appetito!