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Pizza vol #1

Oregano Pizza

We can’t get out of Sicily. Last night Cristina did a white pizza like we taste it in that beautiful island: With Oregano (bought in Trapani) instead of Rosemary. Goooooooood

Eggplants Meatball

Yes, another Sicilys recipe. Summer goes to an end, cold arrive outside and we continue to explore the sicilian food we experience at the beginning of the month. It’s a way to delay the cruel end of the summer.

Here’s the recipe for 12 Eggplants Meatball: What i Use:

2 Eggplants

3 tbsp Parmesan

6 tbsp bread crumbs

400 gr Tomato Pulp

200 gr Tomato Puree

1 Egg

50 gr of “Primo sale” cheese (in alternative choose a medium-aged cheese with a gently taste)

5 capers

2 Garlic Clove

Mint

Basil

Salt

White Pepper

Oli

How I Make:

Peel and cut the eggplants in little pieces and boil them until they become soft (10 minutes circa). Put the vegetables in a colander and let chill until they become cold and dry. Then put them in a rag and wrings to pull out the remaining water out of the pulp. Now transfer the eggplants in a bowl and flatten with the fork. Now add the Parmesan, the bread crumbs, salt, white pepper, the capers, the egg and mix with a wooden spoon. Mince basil, mint and 1 garlic clove together and add to the rest. At last the cheese. Traditionally sicilians put the “caciocavallo” but we choose to use “Primo sale”, with a more softly taste, that we bought in a beautiful grocery store in Trapani. Now work and mix all the ingredients and create the meatballs with your hands. Fry them until they become golden. In a pot make an easy tomato sauce (400gr pulp 200 gr Puree) with oil, garlic and basil and cook for 5 minutes. Put the meatballs in the tomato sauce and cook for other five minutes. Then serve them. So Gooooooood.