~Recipes from Our Kitchen
Polpette Di Melanzane ~
Number of servings (yield): 6 to 8
- Extra Virgin Olive Oil, as needed
- 2 Garlic cloves, 1 whole and 1 minced
- 5 large Eggplant, cut into cubes
- 400 g Bread, without the crust
- Fresh Parsley, finely chopped
- Salt & Pepper, to taste
- Parmigiano Reggiano, grated, if desired
- Flour, as needed
- Egg, beaten
- Breadcrumbs, as needed
- Peanut or Sunflower Oil, for frying
- In a large sauté pan, heat a generous amount of olive oil and add the whole garlic clove. Sauté the garlic until blonded. Add the eggplant cubes and sauté until all the water has evaporated from the eggplant. Remove from heat and allow to cool. Add in bread, chopped parsley and minced garlic. (You can also add a handful of Parmigiano Reggiano cheese to taste, as well as salt and pepper to flavor). Mix it all together. Form part of the mixture into a small ball about the size of a golf ball. Lightly flour, then dip in the beaten egg and roll in the breadcrumbs until it is covered. Fry in hot peanut or sunflower oil, turning halfway so they cook evenly.
- Remove and transfer to paper-towel-lined plate to drain before serving.
Ravioli Capresi ~
Caprese-Style Ravioli In Tomato Sauce
Number of servings (yield): 6
700 g ‘00’ Flour
300 g Semola ‘Rimacinata’ (finely ground)
700 mL Water
200 g Ricotta
100 g Mozzarella, cubed
Basil, as desired
Salt & Pepper, to taste
Extra Virgin Olive Oil, as needed
1 clove Garlic, whole
500 g Tomato Purée, canned
Fresh Basil, as needed
100 g Cream, if desired
Salt, to taste
- First, make the pasta dough by mixing the eggs with both types of flour and water. Mix together and then knead to form a smooth and workable dough. Cover and set aside to rest for 30 minutes.
- Next, prepare the cheese filling. Mix the Ricotta, chopped Mozzarella, fresh basil, salt and pepper as desired. Place in the refrigerator until ready to use.
- Transfer the dough to a floured surface press out the dough with your fingers. Then roll out the dough with a rolling pin or pasta machine into thin rectangular sheets. Fold the sheet in half and then unfold creating a crease down the middle of the pasta. Brush one side of the pasta with a beaten egg. With a pastry bag or spoon, add teaspoons of filling in rows about 1-inch apart on the egg brushed side of the sheet. Next fold the other side over to cover the filling side. To cut the ravioli, use a round cutter or knife, or simply slice into squares. Press the outer edges together to ensure that the filling will not leak during boiling.
- Cook the ravioli in salted water for 5 minutes.
- Next, prepare the sauce in a large pan. Heat a generous amount of olive oil over medium heat, add the whole garlic clove and blonde. Add the tomato purée, fresh basil and sauté together for about 10 minutes. Add cream, if desired, the cooked ravioli and toss together over high heat for a few seconds before serving. Add a pinch of sea salt, to taste.
- Serve hot. Garnish with fresh basil and grated Parmigiano Reggiano cheese.
- Variations: Vary the fillings by adding your favorite ingredients such as ground meat, sautéed squash or pumpkin, fried eggplant cubes, or any seasonal vegetables.
Semifreddo Alla Pesca E Menta ~
Peach & Mint Ice Cream Cake
- 300 g of Mascarpone
- 300 g Whipped Cream
- 3 eggs
- 200 g sugar
- 300 g Peaches, peeled and remove pit
- 10 Mint Leaves
- 50 g Vodka
- Separate egg whites from the yolks. Save egg whites for later use. Whip the yolks with 100 g of sugar. When creamy, add mascarpone and mix for 10 seconds. Meanwhile, puree the peach with the mint leaves and vodka until smooth. Add peach puree to the mascarpone mixture, then fold in the whipped cream carefully so it does not deflate. In a separate bowl whip egg whites with the remaining sugar. Add this to the mascarpone mixture, always folding so the whites do not deflate. Place in molds and chill in the freezer for at least 1 day.