Tag Archives: italian

Swordfish topped with Caponata Jam

Mediterranean Feast!!!

Mediterranean Feast!!!

2 small Eggplants-rubbed in olive oil

Bake in 180c/350f  oven for 45 minutes or until a fork pierces through eggplant easily.

Cool and cut into small cubes-you may discard seeds if you like.

Heat ½ cup olive oil.

Saute’ until soft and melted together – 20-25 minutes:

2 Shallots-sliced

1 Red Jalapeno-grated

2 cloves Garlic-minced

2 stalks of Celery -Chopped


2 tablespoons Capers

½ teaspoon Anchovy Paste

Sea Salt

½ cup of Cherry Tomatoes- cut in half

Fresh Parsely sprinkle and mix.

Grill Swordfish on both sides to preferred doneness.

Top with Caponata Jam.

Enjoy !!


Coffee soaked biscuits layered with whipped marscapone cream .
The dessert to die for !

1  large tub Marscapone Cheese (16 oz)

4 Egg Yolks

3 tablespoon Sugar

1/4 teaspoon finely ground Coffee

pinch Salt

1  pint Heavy Cream – whipped to soft peaks

1 cup cold Coffee- Espresso is great too

2 tablespoons  of Rum or Frangelico (optional)

1 package Lady Fingers (24 count)

Beat marscapone, yolks ,sugar, coffee grounds, and salt  for 5 minutes. Set aside.

Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.

In a bowl combine cold coffee and Rum.

Quickly dip ladyfingers in cold coffee mixture and place them side by side

six in a row on a flat serving plate .

Carefully cover lady fingers with about 1/3 of the marscapone mixture.

Place another layer of  ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone

bringing the remaining marscapone cream down the sides like frosting a cake.

Refrigerate at least 4-5 hours. (overnight is best)

Before serving , sprinkle top with cocoa powder or chocolate curls.

Pollo Fritto Mio

Burrata is a pulled cheese like Mozzerella. Its rich and creamy and soft on the inside when broken open. You can find it at most grocery stores nowadays but if you cannot find it, a fresh soft Mozzerella in water is a nice substitute.

Large non stick frying pan

2 wide dishes for dredging

Olive Oil- enough to cover the bottom of the pan

2 Chicken Breasts-pounded

Combine in one dish _

½ cup Bread Crumbs

½ teaspoon Salt

1/8  teaspoon Pepper

½ teaspoon Parsley

In the other dish _

1 Egg –beaten with a fork

Heat pan . Add Olive Oil.

Dredge Chicken first in egg , and then in bread crumbs covering both sides thoroughly.

Place breaded chicken in hot pan and fry on one side until golden brown ,about 5 minutes, repeat on remaining side for another 3-4 minutes.

Remove from pan.


Tomato Topping_

Toss  together in a bowl_

Arugula 1-2 cups (half of a bag)

Mini Heirloom tomatoes about 10-sliced in half

1 Burrata-  torn in small pieces

sprinkle of salt

pinch of pepper

drizzle of olive oil

drizzle of balsamic vinegar

lemon wedge

Place Arugula topping  on top of chicken, squeeze with a little fresh lemon and serve.


Italian spinach “egg drop” soup with spicy sausage meatballs.

6 cups Chicken Broth -If you don’t want to create your own, look for a one in the freezer section of your grocers. I like “Custom Culinary Roasted Chicken Base.”

1 rind of Parmesan Cheese about 3×3”(optional if you have one use it, it will really deepen the flavor)

1 bag fresh Spinach

8 small Raviolis (cheese or meat fine)

3 eggs-beaten

nutmeg- pinch

Crusty Bread


Meatball mixture_

4 links -Spicy Italian Sausage-casing removed

1 Egg

¼ cup Bread Crumbs

½ teaspoon Black Pepper

Sea Salt –pinch

3 tablespoons Parmesan Cheese

In a med size bowl mix meatball mixture. Make mini meatballs. Fry meatballs in pan until brown and cooked through. Drain on paper towels and set aside.

Heat  5 cups of broth with the rind of Parmasan. Add meatballs, spinach and nutmeg.

Reserve 1 cup of broth and set aside to cool.(you can use an ice cube)

Add Salt and Pepper to the pot to taste.

Simmer for 1 hour.

Bring soup to a boil.

Add Ravioli and cook for 3-5 minutes or until Ravioli starts to float.

Beat Eggs into the reserved cold broth.

While whisking soup quickly and constantly , slowly pour egg mixture in a steady stream into the boiling soup.


Serve Hot and Sprinkle with Parm cheese.

Serve with Warm Crusty Bread and Butter.

Malafatti with Spicy Spaghetti Sauce

This poached spinach, basil and ricotta gnocchi are an old world delight. You may like bitter greens and in that case substitute the spinach with swiss chard and a bit of sage.

1 cup spinach – cooked and drained well (squeeze all excess water )

1       1/2 cups ricotta cheese (drained well in a strainer for at least 2 hours.)

1 cup fine dry breadcrumbs

2 eggs-beaten

1/4 cup parmesan cheese grated

½ teaspoon sea salt

½ teaspoon Black Pepper

2 teaspoons fresh sweet basil-chopped

1 clove garlic-minced

pinch nutmeg

3 tablespoons flour on a flat plate-to roll malafatti in.

1 ½-2 quarts salted water to poach Malafatti in- use a wide pan with about 2-3” water .

Drain Ricotta in a strainer for at least 2 hours. ( a good time to start the Spaghetti Sauce… see below)

Drain spinach as dry as possible first with strainer then with paper towel.

In a bowl mix spinach, ricotta, bread crumbs, eggs, cheese, salt, pepper, basil, and garlic , nutmeg.

Refrigerate 1 hour.

When mixture is cold, scoop out rounded tablespoons and with hands, roll or form into fat fingers or dumplings.

Lightly roll in flour. Place on baking sheet in a single layer and refrigerate.

Just before serving poach fingers in boiling water.

Malafatti will sink at first then rise to the top when cooked, about 3 minutes. Do not over cook they will come apart in the water.

Remove from water with slotted spoon onto a warm platter ladled with spaghetti sauce.

Makes 12-14 fingers.

Spaghetti Sauce

2 tablespoons olive oil

2 cloves garlic -chopped

4 slices bacon- chopped

1 package italian sausage (4-6 links, hot or sweet. Hot for me !!)

1 teaspoon red chile flakes or 1 fresh thai chile chopped(optional)

1 tablespoon anchovy paste

1 small can tomato paste

2 large cans crushed tomatoes or tomato sauce

1/2 cup water

2 tablespoons parsley (fresh or dried)

3 tablespoons basil (fresh or dried)

1/8 teaspoon salt

1/8 teaspoon pepper

fresh grated parmesan or romano cheese-to serve

In a large sauce pot, heat olive oil.  Brown sausages, bacon and garlic.

Add Chile if desired. Stir well.

When sausages are browned, remove from pot.  Set aside.

In the same pot, add tomato paste, and anchovy paste, stir into the drippings on the bottom of the pot stirring constantly, until pastes begins to fry.

Add tomatos and water, stir well scrapping all the brown bits off the bottom of the pot.

Add salt, pepper, basil, parsley.

Stir and replace sausages.

Cook until sauce comes to a boil.  When sauce starts to boil turn down flame to very low .

Cover and simmer for at least 3 hours, the longer this sauce cooks the better it tastes.

Serve over Pasta, Ravioli, or Malafatti.

Sprinkle with fresh grated Parmesan or Romano cheese.

Adding meatballs to this sauce makes it an unforgettable meal.

St Georges Pasta

One of the best parts of living in Melbourne was the availability of fresh vegetables. Each neighborhood had their own permanent farmers market open 5 days a week with the freshest most delicious homegrown goodies. The perfect place to get spontaneous and creative with the freshest picks of the day.

  • Splash Olive oil
  • 3 links spicy Italian sausage- out of casing
  • 1 small onion –sliced
  • 3 corgettes (zuchinni)- peeled and sliced into thick chunks
  • 2 spicy Thai chiles(optional)- chopped very small
  • 1 small yellow bell pepper -sliced
  • 1 small red Bell pepper-sliced
  • Sea salt
  • Black pepper
  • ½  lb. Penne Pasta –  I like to use whole wheat for this recipe
  • fresh Cilantro handful –chopped
  • fresh grated parmesan

In a large sauté pan, heat olive oil. Add sausage and onions. Cook for 10 minutes.

Add onions, corgettes, chiles,and bell peppers and cook for 20 – 30 minutes on med heat.

Cook until sausage is nice and brown and veggies are cooked through and all is melded together.

Salt and pepper to taste.

Cook pasta. No need to drain the pasta, just use a slotted spoon and add the pasta directly to the sausage mixture.

Toss together and sprinkle with cilantro and Parmesan cheese.