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
6-10 celery stciesk – chopped in large slices (include leaves ) and boiled for 10 minutes in boiling water
100 g of tomato sauce (see below)
4 eggplants – chopped in cubes of around 2cm diameter
5 peppers.- chopped in squares of 2 cm diameter
2 teaspoons of sugar
3 tables spoons of vinegar ( we used nero’dcvola red wine or any red Wine vinegar is fine).
20 g pine nutes
20 g raisins
handful of basil chopped
Preparing the eggplants
Take most of the skin off with a peeler and cut 3 the aubergines into cubes of around 2-3 cms .
If you are using the Turco Varies eggplant – drain : 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 ) .
** If you are using the Viola Variety eggplant (round and purple ) You can immediately Cut, dice and fry in sun flower or peanut oil.
Preparing the base of the Caponata
in a frying plan add a large lug of olive oil and add the onions and pepper nd gently fry for at least 40 minutes , adding a few table spoons of water once and while so it stays nice and soft .
The caponata is done.
MACCHERONI ALLA NORMA
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 and olive oil . 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 .
roll the dough into sausages and cut your maccheroni into pieces of more or less a 1cm .
Technique – place one piece of the dough onto the middle of the skewer – rolls gently with your hands and slide off .
Cook the maccheroni in salted boiling water for around 8 – 10 minutes
500 g of Piccadilly tomatoes – briefly boiled and skinned and cut in quarters (we can keep the seeds as they are not bitter)
2 garlic gloves
A large lug of good quality extra virgin olive oil
Procedure : In a pan , place you tomatoes and keep on a medium heat for around 45 minutes , the tomatoes will loose their water and then the sauce will start to thicken and dry up . Add 2 teaspoons of salt
Once its the right consistency , turn off the heat , add the basil and the 2 garlic cloves and the oilve oil . (you can remove the garlic before you use the tomato sauce ) .
Your sauce is done.
INVOLTINI WITH LEMON X 4
400 g of sliced veal/sword fish / chicken / pork – hammered thinly
when using meats – you can fill with Provola cheese and ham in small slices
1 lemon grated zest
300 g of Fresh breadcrumbs
Parsley finely chopped
salt and pepper
100 g of Parmesan cheese grated
Mix the breadcrumbs with parsley and parmesan.
On your veal add a large lug of olive oil and mix well , add the grated lemon and salt and pepper . Mix well
Take each piece of Veal and roll into the breadcrumb mixture , rolling it tightly making sure there is breadcrumbs in the middle add a piece of your provola cheese and squeeze gently . Put each involtino on the wooden skewer , max 4-5 pieces per skewer.