Now that summer is approaching, Generoso loves making this simple sweet and slightly sour eggplant and caper based antipasto that is quick to make (about 40 minutes) and delicious. For this recipe you will need one large Italian eggplant, 1/2 cup of capers, three medium sized tomatoes, five cloves of garlic, one cup of red wine, one red onion, two stalks of fresh basil, extra virgin olive oil, sea salt, and pepper. Let us know how yours turns out and thanks for watching! XO Generoso and Lily
Music: Ottorino Respighi’s Ancient Airs and Dances, Suite No. 1
This delicious and beautifully easy to make dish comes from Catania on the north coast of Sicily and is always perfect for a cool fall day. From prep to table should take about ninety minutes but there is not a huge amount of chopping to be done here. My recipe for this dish varies on a few ingredients, one being the use of ricotta salata which is usually a bit tough to find no matter where I’ve lived so I have always used large grated pieces of romano instead. I also love a bit of kick to my Norma sauce so I add a good amount of crushed red pepper and then for an extra mellow flavor that melds perfectly, I opt for a few ounces of olives.
Here’s what you will need to make this dish happen: One box of penne pasta, one can of puree tomatoes, one large eggplant, olive oil, a dozen olives, 6 ounces of hard romano cheese, fresh parsley, fresh thyme, salt, and pepper.
We were joined by our dear friend Oriana for this video. Thanks for her help and smiles when we were making this dish.
Let us know how yours turns out and thanks for watching!
Music: Tchaikovsky’s Concerto No.1 in B flat minor Op.23
Be warned: This dish is not a quick meal. Prep and cooking time should be about three hours but I assure you that it’s well worth it! Think timpano but instead of dough and bechemel you will used fried eggplant slices. You will need two large eggplants, a box of penne pasta, romano cheese, sweet Italian sausage, 1/2 pound of ground beef, one onion, one can of puree tomatoes, olive oil, salt, pepper, ground oregano, six cloves of garlic, 1 ounce of fresh basil.
Make sure you let the dish cool for 30-40 minutes before cutting as it will fall apart.
Music: Ravel’s Ma mère l’oye
We have all had some kind of mutant version of eggplant rollatini. Just think of all of the times where you have been accosted with this faux traditional Italian delight at work potlucks, elderly birthday parties, and bizarre down home small neighborhood baby showers (I hear that’s where this dish really lives). Well, I have been the recipient of many of these attempts and have been making my own version for years, but soon after a visit to a Ethiopian restaurant I had the idea to add a couple of bizarre ingredients into my ricotta filling: spinach and cinnamon. I eventually loved the way those products broke up the acidity of the tomatoes and I have been using them ever since. Hopefully, you will love this taste as well. You will need three long eggplants, 20 ounces of unflavored bread crumbs, four cloves of garlic, one can of crushed tomatoes, two 32 ounce containers of WHOLE MILK ricotta, 4 cups white flour, olive oil, salt, pepper, ground cinnamon, grated parmesan, and one bunch of fresh spinach. Let me know how yours turned out! Music: Cell sonata in D, from 12 Sonatas, Op 6 by Pietro Locatelli