Mahi-Mahi fish

Lampuki fillets with fresh tomato and caper sauce

Ingredients for 4 persons

• 2 large lampuki fish, cleaned & filetted
• 3 garlic cloves
• 1kg fresh tomatoes
• 2 tblsp capers
• dried wild oregano or fresh oregano
• a bunch of fresh parsley, chopped
• 4 large potatoes, cut into cubes
• extra virgin olive oil
• salt & pepper

Take the lampuki fillets and season with salt & pepper on both sides. In a large saucepan pour some olive oil, throw in the garlic cloves and lightly fry the fillets from both sides. Peel and remove seeds from tomatoes and cut into cubes. Throw in the capers, parsley and oregano. Season again with salt & pepper and leave to rest. In the meantime, boil the potatoes in salted water and add to the saucepan. Serve with some extra virgin olive oil.

Mahi-Mahi casserole

Share

One of the special pasta we got is this tart-like shaped pasta which today Chris prepared with one of his spontaneous recipes. Have a look!

Sausage & cauliflower filled pasta

Pasta filled with sausage and cauliflower mixture

Ingredients for 4 persons:

• 4 pasta shapes (you can fill in lumachoni instead)
• 1 small onion
• half a glass red wine
• 2 Maltese sausages
• 1kg fresh tomatoes
• 150g lentils (I used tinned ones)
• dried oregano
• half a cauliflower
• 2 eggs
• 60g grated parmesan
• extra virgin olive oil
• salt & pepper

Finely chop the onion and add to a saucepan in some extra virgin olive oil. Then remove the skin from the sausage and add to the pan crumbled into small pieces. Pour in the red wine and leave to evaporate. Meanwhile, place the fresh tomatoes in boiling water, peel them, remove seeds and chop them. When the wine has evaporated add the tomatoes to the pan, the oregano, salt & pepper and leave to simmer for around 20 minutes. Separately, boil the cauliflower florets until tender and then finely chop. Add 2 beaten eggs and some grated parmesan and leave the mixture aside.

In a pan of boiling water, throw the pasta and cook for half the time indicated on the packet instructions. Drain and fill in with the tomato and sausage sauce. Top with the cauliflower and egg mixture and sprinkle with grated parmesan and olive oil. Place the filled pasta in an ovenproof dish, add some water in the base and cook in a pre-heated oven of 180 degress celsius until the pasta is browned on top.

Share

Aubergine & Tomato Towers

Ingredients for4 persons:

• 1 long aubergine
• 4 flat tomatoes, same size
• 150gr scamorza cheese
• fresh oregano
• salt & pepper
• olive oil

Slice the aubergines into 1cm circles and grill them from both sides. Meanwhile, take the tomatoes one by one and slice them into circles as well keeping each tomato together since each tomato will be used as an individual portion. Cut in approximately equal size the scamorza cheese. Once all ingredients are ready start piling up the towers. Take an oven-proof dish, start with the base of tomato, then top up with the grilled aubergine, the cheese and repeat layers until you use up all the tomato. Repeat process for the other 3 tomatoes. When ready sprinkle with salt and pepper, dress with some olive oil and freshly chopped oregano leaves. Put into the pre-heated oven at 180 degrees celsius for about 20 – 30 minutes. Serve warm with bread and add some balsamic vinegar, if you like.

Share

Serves 4

• 2 large aubergines
• 1 scamorza affumicata (you can used mozzarella instead)
• 80gr anchovy fillets
• 1kg fresh tomatoes
• basil
• garlic
• peperoncino
• salt & pepper
• parmesan grated
• breadcrumbs

Aubergine & anchovy oven bake

Slice aubergines lengthwise about 1 cm wide. Grill them on a grill pan and keep aside. In the meantime boil some water and put in the tomatoes so that you can peel them off easily. When peeled chop into cubes.  In a saucepan put some olive oil, peperoncino, and garlic. Fry for few minutes, add the tomatoes and leave cooking for 10 minutes letting an excess water absorb. Season with salt & pepper. Whilst the sauce is cooking take the aubergine slices and place a piece of scamorza cheese and an anchovy fillet on each slice then roll the aubergine and place in an greased ovenproof dish one next to each other. When the sauce is ready blend the tomatoes to a puree and pour over the aubergines. Sprinkle with parmesan and breadcrumbs and place in a pre-heated oven for around 20 minutes until browned. Serve with crusty bread!

Aubergine & anchovy parcels

Share

Serves 4

• olive oil
• 2 aubergines, diced
• 2 red onions, thinly sliced
• 4 fresh tomatoes, peeled and deseeded
• 75g pine nuts
• 3 garlic cloves, crushed
• 5 tblsp tomato paste
• 150ml vegetable stock
• 400g long pasta (pappardelle or lasagnette)
• 100g pitted black olives
• olive oil
• salt & pepper
• chopped parsley

Tomato Sauce with Aubergines and Pine Nuts

Heat the oil in a large frying pan and add the aubergines and onions for 10 minutes until golden. Stir in chopped tomatoes, pine nuts and crushed garlic. Add the tomato paste and stock and cook for 5 minutes. In the meantime, cook the pasta in salted boiling water according to packet instructions until al dente. Drain the pasta and put in the frying pan with the sauce, add olives, salt and pepper and toss until combine for 1 minute. Serve with parsley and if you like, some grated parmesan.

Pasta with Aubergine Sauce and Pine Nuts

Share