Recipes Villa Britannia


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.

Our Caponata 

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

olive oil 

peanut oil 

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 .

After a while  Add the tomato sauce , fried cubed aubergines , the boiled celery  ,  then add the sugar and vinegar and gently mix together . add pines nuts and raisins –  and leave on heat for 10 minutes .  TASTE FOR SALT AND ADD to liking . 
 add the large handful or basil  and stir – serve cold or slightly warm. 

The caponata is done.



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

Tomato Sauce

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.



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.