Sweet-and-Sour Peppers with Olive Cured Olives (makes 4 to 6 servings)

• 3 tbsp. extra virgin olive oil (Peranzana)
• 2 large ripe red bell peppers, trimmed seeded and cut lengthwise into 2cm slices.
• 2 large ripe yellow bell peppers, trimmed seeded and cut lengthwise into 2cm slices
• 1 cup/115g thinly sliced red onion (about ½ large onion)
• 1 tsp. fine sea salt
• 1 tbsp. sugar
• 3 tbsp. White wine vinegar (sulfite free)
• ¼ cup/45g pitted oil cured olive, halved lengthwise (olive in salomoia)

In a large skillet, warm the oil over medium heat. When it begins to shimmer, add the peppers and onion and cook, tossing and stirring often, for 15 minutes or until the vegetables have begun to soften. Sprinkle the salt and cook for another 15 minutes, until the peppers and onions are soft and browned in spots.

Sprinkle the sugar over the peppers and onions, and drizzle in the vinegar. Raise the heat to medium high and cook for 1 or 2 minutes, until most of the vinegar has been absorbed. Stir in the olives and cook about 2 minutes more, just until the olives are warmed through.

Side Note: to add a little heat you can mix some (pepperoncini maccinato) to spice it up a little.

Grilled Lamb Spiedini on a Bed of Caponata (makes 6 servings)

Caponata

• 1 Medium Eggplant, cut into 2cm dice
• fine sea salt
• 4 tbsp. extra virgin olive oil (olivastro)
• 1 large red onion, cut into ½” dice
• 2 ribs celery, cut crosswise into ¼” slices
• 1 cup coarsely chopped pitted green olives
• 1 cup 240g tomato pulp with their liquid
• 1 tbsp. minced fresh flat leaf parsley, plus sprig
• 1 tbsp. capers rinsed and coarsely chopped
• 1 tbsp. sugar
• 4-5 tbsp. red wine vinegar (sulfite free)

Lamb skewers

• 3lb/1.4 kg boneless leg of lamb with some marbling of fat, cut into ¾”/2cm cubes
• ¼ cup/60ml extra virgin olive oil (olivastro)
• 2 garlic cloves, sliced paper thin
• Twelve 12”/30.5cm wooden skewers, soaked in cold water for 30 minutes and drained
• fine sea salt
• freshly ground black pepper

To make the Caponata:

Sprinkle the diced eggplant with salt and place them in a colander set on a plate. Put another plate over the eggplant and weight it down with a heavy object. Let the eggplant pieces sit for 30-60 minutes. To leach out their bitter juices. Pat the pieces dry with a paper towel.

Heat 3 tbsp. of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the eggplant cubes and toss to coat with oil. Cook, turning them occasionally, for 5 minutes or until they are golden brown on several sides. Reduce heat to medium if the eggplant is browning too quickly. Transfer the eggplant to a paper towel-lined plate.

Reduce the heat and add the remaining olive oil to the skillet. When it is shimmering, add the onion and celery. Cook, stirring frequently for 8 minutes, or until the onion is translucent. Add the olives and filet of tomatoes and season with ½ tsp. salt. Bring to simmer and cook for 5 minutes. Stir in the parsley, capers, sugar, and 4 tbsp. vinegar, and let the mixture bubble for a minute or so. Then return the eggplant to the pan, stir to combine, and cook at a gentle simmer for 10 minutes, or until the sauce has thickened. Taste and adjust the seasoning with salt and the additional tbsp. of vinegar if you like. Remove from the heat and let cool while you grill the lamb.

To Prepare the Lamb:

In a large bowl, toss the lamb cubes with olive oil and garlic. Let them lamb sit for 30 minutes to give the flavors time to incorporate. Place the lamb cubes on the skewers, threading them tightly so they are touching and leave a length of skewer empty at one end to use as a handle. Season with a little salt and a generous grinding of pepper.

Prepare a hot charcoal grill or preheat a gas grill to high. Arrange the skewer on the grill and sear for about 3 minutes, or until browned on the first side. Turn and sear until browned on the second side, about 2 minutes. The interior of the meat should still be rosy pink. Using tongs, transfer the skewers to a plate.

For the vegetarian in all of us!!! Eggplant, with its meaty yet silky texture and its ability to absorb flavor, here is a southern Italian classic.

Eggplant “Meatballs” in Tomato Sauce

• 1 large 455g shiny purple or lavender eggplant
• 3 rounded cups or 170g fresh bread crumbs
• 2 large eggs lightly beaten
• 2 garlic cloves, pressed
• ½ tsp fine sea salt
• 60g pecorino Romano cheese
• 1 tbsp. minced fresh basil
• 1 tbsp. minced fresh flat leaf parsley
• unbleached all-purpose flour for dredging
• olive oil for frying (quadra)
• 720 ml passata di pomodoro. Heated to simmer. (Follow tomato sauce recipe)

Heat the oven to 350 degree/180 degree C

Using the tines of a fork, prick the eggplant here and there a few times. Set on a small rimmed baking sheet and bake for about 1 hour, or until the skin is crinkled and collapsed and the interior is completely tender. Remove from the oven and let set briefly to cool. Slice the eggplant open lengthwise and scoop the flesh onto a cutting board. Discard the skin.

Mash the eggplant with a potato masher, or chop it coarsely with a chef’s knife. Scoop the flesh into a large bowl, add the bread crumbs, garlic, eggs, salt, Romano, basil, and parsley. Fold everything together gently but thoroughly with a wooden spoon.

Spoon about 1 cup of flour into a shallow bowl. Have ready a platter lined with waxed paper. Using your hands, form the eggplant mixture into golf ball-size balls.. Dredge the balls in the flour and place them on the prepared platter. Press down on them gently to flatten them just a bit.

Pour enough olive oil in a deep frying pan or cast iron skillet to reach a depth of at least 1”. Place over medium-high heat. Drop a tiny ball of the eggplant mixture into the oil, if it sizzles immediately, the oil is ready.

Working in two batches, add the eggplant meatballs to the hot oil and fry until golden-brown on both sides, approximately 2 minutes per side.

Transfer the eggplant meatballs from the frying pan to the sauce that is simmering on the stove over medium low heat. Cook, turning the eggplant meatballs once or twice, until heated through, about 10 minutes. If the sauce seems to thick- the eggplant meatballs will absorb some of it – add 1 or 2 tbsp. of water and gently stir in the sauce.

Serve the eggplant meatballs hot, with a little tomato sauce spooned over them and a sprinkle of Parmigianino cheese on top.

Pappa al Pomodoro (Tomato Bread Soup)

This humble soup is composed of little more than tomatoes and bread, and yet is elegant in its simplicity and luxurious in its flavor. Qualty of ingredients is paramount here, so don’t skimp. Your best olive oil, good country bread and tomatoes which have been basking in the Adriatic sun.

• 3 tbsp. of olive oil, plus more for drizzling (Olivastro)
• 1 small onion finely diced
• 2 garlic cloves, lightly crushed
• 2 tsp. peppoincini macinato in olive oil
• 250g tomato pulp or tomato filets, diced
• 1 tsp. fine sea salt, or to taste
• 10 large fresh basil leaves (chiffonade)
• 225g slightly stale sturdy bread, crusts removed. If not stale, lightly toasted
• 2 cups of water
• one 5cm piece Parmigiano reggiano cheese rind

In a 12-inch sauté pan, heat the olive oil over medium-high flame until hot but not smoking.

Add the onion and garlic and sauté for few minutes, until onion is translucent. Add chopped tomatoes and their juices, also the pepperoncini maccinato and bring to a boil. Reduce to simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.

Using a wooden spoon, add the stale bread chunks and water. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food like consistency. Add basil, season to taste, with pepper. Let the soup continue simmering for 10 more minutes, then serve immediately in soup bowls. Garnish to taste, with Parmigiano.

Crudo di Pesce (Sea Bass Crudo) Carpaccio

• Two 6-ounce black sea bass fillets
• Juice of ½ lemon
• Coarse sea salt
• Freshly ground black pepper
• Extra virgin olive oil (Ramignana)

Cut each fillets into four strips from nose to tail, first in half along where the spine would be, then the belly and top halves. Cut away the tip ends so that the strips are fairly rectangular, and of equal thickness. Then cut each rectangle into crudo slices about 2” wide and ¼ inch thick. Cut the strips on the bias using a very sharp straight blade. Move your fingers back, slice by slice, making a clean, sure cut. There should be at least 16 slices, though the size and shape of the fillets may allow for more or less.

To serve arrange four slices of the fish on each of four serving plates. Top each slice with just a drop of lemon juice, a light sprinkling of sea salt and pepper and light drizzle of olive oil. Serve immediately

Sundried Tomatoes Scialatelli Sorrentini

Serves 4

• 3 tbsp. olive oil (Peranzana)
• 2 garlic cloves, minced
• ½ cup sundried tomatoes, halved
• 720 mL diced pulp tomatoes
• 1 cup of 35% cream or ½ cup of ricotta cheese
• 1 ½ cups of arugula
• 400g scialatelli sorrentini
• sea salt and pepper to taste

Heat olive oil, add garlic and cook until fragrant. Do not burn garlic! If so start over

Add sundried tomatoes, tomato pulp, stir and cook for 10 minutes on medium-low heat.

Add cream or ricotta, combine and turn down the heat. Let simmer till combined, add arugula.

Add pasta to the sauce, toss, sprinkle some Parmigiano and serve.

FUSILLI PUGLIESE WITH PEAS

Serves 6 - Preparation time: 25 minutes

STROZZAPRETI GUSTOSI

Serves 6 - Preparation time: 20 minutes

In a saucepan heat 4 tablespoons of Extra Virgin Olive Oil, add one large finely chopped onion, one garlic clove and one roughly chopped capsicum sauté until cooked. Add 250gr mince meat and a bay leaf for flavouring. Add half glass of dry red wine and allow to evaporate, then add 200gr Italian tomato sauce. Add salt and pepper to taste. Cook on a medium heat for 10 minutes. In a separate pot, cook 500g STROZZAPRETI in plenty of boiling salted water as per packet instructions. When “al dente” drain well and return to the cooking pot on lower flame. Pour the tomato sauce and stir gently for 2 minutes. Serve immediately with grated parmesan cheese.

COOKING INSTRUCTIONS: Cook pasta in 5 lt of boiling salted water. Drain well then mix with your favourite sauce

CAVATELLI AL POMODORO

Serves 6 - Preparation time: 20 minutes

In a saucepan heat 4 tablespoons of Extra Virgin Olive Oil, add one large finely chopped onion, one garlic clove sauté until the garlic and onion cooked. Then add one can of Italian peeled tomato. Add salt and let it cook on a low heat for 8-10 minutes. In a separate pot, cook 500g Cavatelli in plenty of boiling salted water as per packet instructions. When “al dente” drain well, dress with the sauce and stir gently. Serve immediately with grated parmesan cheese.

COOKING INSTRUCTIONS: Cook pasta in 5 lt of boiling salted water. Drain well then mix with your favourite sauce

STROZZAPRETI WITH SPECK, PECORINO CHEESE AND RUCOLA

Serves 6 - Preparation time: 20 minutes

Cut on little cube the pecorino cheese and set aside, then wash rucola drain well, cut it and put it aside. In a saucepan heat 6 tablespoon of Extra Virgin Olive Oil, add one large finely chopped onion, and cut in little cube 1 thick slide of speck or Italian prosciutto di Parma, sautè until the onion cook. In a separate pot, cook 500g Maccheroni Calabresi in plenty of boiling salted water as per packet instructions. When “al dente” drain well and return to the cooking pot on lower flame. Pour the sauce, stir, then pour the pecorino cheese and rucola, stir gently, finally add pepper to taste. Serve immediately.

COOKING INSTRUCTIONS: Cook pasta in 5 lt of boiling salted water. Drain well then mix with your favourite sauce

ORECCHIETTE ALLA CRUDAIOLA

Serves 6 - Preparation time: 20 minutes

Wash, dry and cut in little cube 4 red tomatoes in little cube, wash, dry and chop the basil and mix together with the tomatoes, set aside. In a separate pot, cook 500g ORECCHIETTE in plenty of boiling salted water as per packet instructions. When “al dente” drain well, mix with tomatoes and basils, stir gently, finally add 10 tablespoons Extra Virgin Olive Oil and salt to taste.

COOKING INSTRUCTIONS: Cook pasta in 5 lt of boiling salted water. Drain well then mix with your favourite sauce

TAGLIATELLE WITH PEAS

Serves 6 - Preparation time: 25 minutes

In a saucepan heat 6 tablespoons of Extra Virgin Olive Oil, add one finely chopped onion, 100gr chopped ham, 600gr fresh or frozen peas and 1 cup of vegetable or chicken stock, sautè until cooked. In a separate pot, cook 500g Tagliatelle in plenty of boiling salted water as per packet instructions. When “al dente” drain well and return to the cooking pot on lower flame. Pour the pea sauce and stir gently for 2 minutes. Serve immediately with grated parmesan cheese and sprinkle with parsley.

COOKING INSTRUCTIONS: Cook pasta in 5 lt of boiling salted water. Drain well then mix with your favourite sauce

TROCCOLI GUSTOSI

Serves 6 - Preparation time: 20 minutes

In a saucepan heat 4 tablespoons of Extra Virgin Olive Oil, add one large finely chopped onion, one garlic clove and one roughly chopped capsicum sauté until cooked. Add 250gr mince meat and a bay leaf for flavouring. Add half glass of dry red wine and allow to evaporate, then add 200gr Italian tomato sauce. Add salt and pepper to taste. Cook on a medium heat for 10 minutes. In a separate pot, cook 500g Troccoli in plenty of boiling salted water as per packet instructions. When “al dente” drain well and return to the cooking pot on lower flame. Pour the tomato sauce and stir gently for 2 minutes. Serve immediately with grated parmesan cheese.

COOKING INSTRUCTIONS: Cook pasta in 5 lt of boiling salted water. Drain well then mix with your favourite sauce