This pizza recipe looks great, and best of all it tastes great too. The aubergine works really well cooked this way and becomes creamy and slightly sweet. The flavour of the mozzarella is boosted with a bit of parmesan and the red onion… once prepped the pizza takes about 6 minutes to cook… so if you are entertaining you can prepare them in advance and bung them in the oven just before you want them. Brilliant with a green salad and a glass of Italian red wine.
For the links to my pizza dough and sugo just click on them and it will take you to the recipes.
This pizzetta has it all… parmesan, truffle oil, porcine mushrooms and mozzarella with touch of fresh sweetness from the pea shoots. It’s an Unami fest… They are perfect for a date night or a dinner party as they are super easy to make and really tasty.
Caprese salad is summer personified, although I eat these all year round to remind me of summer…the flavours and the white, greens and reds of the salad are not only the national Italian flag colours, they are also the Mediterranean on a plate. You get the crunchiness of the bread with caprese salad in a simple olive oil and balsamic dressing with lots of basil.
I love these tartines because they are not only delicious but I can imagine myself by the sea in Italy on a hot summer day with a glass of wine having a two hour lunch in a pair of espadrilles and a floaty caftan and dipping a toe in the pool. These are perfect for brunch, lunch or for a light supper.
I don’t eat a lot of cheese but when I do it is usually pecorino, Parmesan or on spesh occasions, burrata. Once you try burrata you wonder why you have never ever had it before because its one of the most delicious things in the world on every level. It’s a soft pillow of creamy, delicately flavoured gorgeousness, a mozzarella which has stepped up its game and become the beautiful twin. It has double cream in the centre of it, so when you break it open with your fingers the middle flows out of it like the sauce escaping from a hot chocolate fondant pudding. Peas are great too, so I married them off to each other and added a simple dressing with lemon. This salad should take minutes to make and makes a great starter or snack…or as a side dish with my midnight spaghetti.
Serves 2 or one as a main course.
1 lemon juiced
1 or 2 burrata or mozzarella balls
A sprig of mint very finely chopped
A cup of thawed frozen peas (no need to cook)
Crunchy salad leaves (I use red chicory or treviso radicchio)
Salt and pepper to taste
½- 1 teaspoon of maple syrup
2 tablespoons olive oil
I have never met anyone that doesn’t love Melanzane Parmigiana. This is pretty much the recipe my Italian grandmother passed on to her children and with nearly all of my recipes I look at loads of versions of them and take the best bits from each one to create what I think is the perfect hybrid, and that’s what I’ve done with this Sicilian recipe. I really love aubergine and this version of melanzane parmigiana that I have created is great because it’s spot on in the flavour department. It’s low carb and great with meat and/or salad because its really satisfying as well as delicious. You could also serve it with pasta. Tonight, I’m testing it on friends (cooked the night before and reheated in their oven) I’ll get back to you on what they think.
Yes! They really really loved it……
Serves 6 (but you can halve the ingredients)
4 aubergines sliced into thinish slices , approx one pound coin thick which can be lengthwise or in discs
2 tablespoons of olive oil plus more for the aubergines
1 red onion finely sliced
2 tablespoons fresh chopped basil
2 400g tins of plum tomatoes
a sprig of oregano or a teaspoon of dried
3 cloves of minced garlic
2 tablespoons red wine vinegar
2 tablespoons of maple syrup
200g of thinly sliced mozzarella
100g of freshly grated Parmesan
Salt and pepper
Preheat the oven to 200°C.
Oil a baking tray, place the slices of aubergine on the tray in a single layer and make sure the upper side of the aubergine is sprayed or brushed with oil too.
Bake for 20-30 minutes until brown, you may have to do this in batches. Then set aside.
In a large saucepan, fry the onion gently in the olive oil for about five minutes.
Add the tomatoes, garlic, basil, oregano, maple syrup and red wine vinegar.
Gently bring to the boil and let it gently bubble for about 20 minutes. Add salt and pepper to taste.
Like a lasagna, in a deepish baking dish layer the aubergine in a single layer first and then sprinkle with some Parmesan and slices of mozzarella then a layer of tomato sauce, repeat until all the ingredients are used up.
To get a crispy top, finish with a layer of the aubergine topped with the Parmesan, bake at 180°C for 40-50 minutes or until getting brown, you might want to put tin foil over the top for the first 20 minutes if you don’t want it too crispy, however I like it a bit burnt as the cheese goes a bit Welsh rarebity. Serve warm or at room temperature.
Note: if you want it a bit less oily, you can boil the aubergines whole for 20 minutes, allow to cool and then slice and put them in the recipe.
Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.
1 ball of pre-made dough, the recipe is in the list of recipes in the blog menu under P for Pizza Dough
1 small handful of cheap grated block mozzarella
1 small handful of finely grated Parmesan
Quarter of a small red onion, very thinly sliced
A sprinkling of fresh thyme leaves (not the stalk)
This recipe is from the Polpo cookbook and the only change I’ve made is that I’ve added maple syrup instead of the sugar. The salad dressing is made in the oven with the roasting tomatoes and takes on their flavour. Yum.
A punnet( approx 500g) of cherry or plum tomatoes
Red wine vinegar
2 tablespoons maple syrup
A handful of chopped fresh oregano leaves
4 x 125 g mozzarella balls
Salt and pepper