Eggplant pasta, in a word, is a food-gasm. It is a classic Calabrian dish, also known as “Pasta alla parmigiana”, that Italian Nonni have transported the world over and it is phenomenal. It’s my wife’s favourite pasta dish and she can devour so much of it (it’s a little scary), especially when her Mum makes it. Imagine an eggplant parmigiana, turned into a pasta dish. Did you picture the sweet taste of the eggplant, tomato and cheese? That is the exact flavour that will hit your tastebuds, every, single, bite. Eggplant pasta should be a staple on your list of rotating pasta favourites. Try it, share it and never stop making it!
Tag Archives | chef Vincenzo
Pasta Amatriciana
AMATRICIANA RECIPE. Bring Rome to your plate with this traditional Amatriciana from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavours thanks to the perfect combination of tomato and guanciale.
Passata
How to Make Passata Italian tomato day embodies every, single thing our beautiful culture is about, family, food, passion and tradition. It is the official day, when the family comes together to make tomato passata bottles to stock up their cupboards with, for the year. Recently, I was very lucky enough to be invited into …
Roasted Chicken with Potatoes
Roasted chicken: it sounds simple because it is! But there are a few tricks to getting this Sunday lunch of roasted chicken with oven crunchy potatoes absolutely perfect; so I asked my Nonna Igea to share her secrets so that you can taste the real flavours I grew up enjoying at her house with my family. Crispy skin roasted chicken with golden potatoes will absolutely warm your heart. Watch my recipe with Nonna now, make them ASAP, then share photos with me later as I would love to see you eating this with your whole family.
Cast Iron Pizza
Cast iron pizza is crispy, golden and you’ll be surprised by how deeeelicious the taste is. This easy-to-make recipe, will get you addicted to making pizza at home, using your cast iron pan. Try it with a variety of toppings and wait for the crunch when you dig in. This version is a traditional margherita, using my pizza dough made with dry yeast. Stop drooling, start making.
Arrabbiata Sauce
Arrabbiata pasta sauce is a simple recipe for spicy tomato sauce that uses fresh ingredients right from the garden! It is bold in flavour thanks to the combination of chilli and peeled tomatoes with just the right amount of fresh parsley. Sprinkle it with pecorino cheese and you will have a healthy, delicious, vegetarian meal you can enjoy almost any time of the day. But BEWARE, Arrabbiata means “angry” because it’s traditionally enjoyed quite HOT.
Basil Pesto
Basil Pesto is the second most used sauce in the world, originating from a beautiful Italian city called Genoa. In this recipe, I’ll show you how simple it is to make pesto either by hand or in just a few minutes using a hand held blender.
Gnocchi + Cannelloni = Gnoccoloni
How to Make Gnocchi + Cannelloni = Gnoccoloni This pasta masterpiece is the marriage of gnocchi and cannelloni, aptly named GNOCCOLONI! Invented in 2018 by Italian-born (Australian) Masterchef contestant Gina Ottaway, they are widely sought after and utterly delicious! To create these mezzaluna-shaped morsels of pasta, Gina joined me in the kitchen and used the …
Panzerotti
Panzerotti are a delicious Italian deep fried snack made from a special pizza-like dough and stuffed with a variety of fillings. These crispy morsels are stuffed with gooey mozzarella, freshly crushed tomatoes and capers. You will not be able to resist (or stop at one).
Gyoza
Gyoza with classic pork and cabbage are juicy and moist in the centre with a crisp and chewy wrapper. They are related to the Chinese dumplings but slightly more subtle in flavour and not as hard to make as you might think!
