Thank you Donatella for sharing your talents - and delicious food - with us at the market last Saturday. For those of you who were as inspired as we were by Donatella's dishes, here are her recipes.
1. Onion frittata
Ingredients for 4:8 organic eggs
2 large yellow onions (sliced)
1/3 cup milk
Salt to taste
4 Tbs extra virgin olive oil
In a large frying pan fry the onions in olive oil until lightly brown. In a bowl whisk the eggs with salt and milk until completely blend. Pour the egg into the pan and stir while cooking until the top part is almost firm. Flip the frittata over by using a dinner plate, and cook it on the other side. Serve it hot or at room temperature.
2. Rotini pasta with fresh tomato and basil sauce topped with sautéed eggplants.
Ingredients for 5:
1 pound rotini pasta ( Barilla, De Cecco or any other Italian brand)
5 ripe beefsteak tomatoes (sliced)
4 -5 basil leaves
cloves of garlic
extra virgin olive oil
3 small eggplants
1⁄2 cup ricotta salata
Salt and pepper to taste
Cut the eggplants in half, then into 1⁄2 inch strips at finally into 1⁄2 inches pieces. Put them in a colander;
sprinkle some salt over in order to remove their bitter juices, approximately 15-20 minutes. In a large pan, pour 4 Tbs extra virgin olive oil and 2 minced cloves of garlic; cook until the garlic is lightly brown.
Remove from heat and add the sliced tomatoes, salt and pepper and the basil leaves. Cook the sauce for 15-20 minutes or until the tomatoes are fully cooked. Boil the water for pasta, add salt to the water (2-3 Tbs) and cook it according to the direction on the box, be careful not to overcook it. In a frying pan add 4 Tbs extra virgin olive oil, 2 cloves of minced garlic and cook until the garlic is brown. Add the eggplants, salt and pepper and cook for 8-10 minutes or until done (poke the vegetable with a fork to see if they are cooked, like with potatoes). When the pasta is ready, drain the water and dress it with the sauce and the ricotta salata, then add on top a spoonful of sautéed eggplants.
3. Neapolitan-style peppers
Ingredients for 4:
3 sweet bell pepper, (green or a mix of green, yellow, red or orange)
1 medium yellow onion (sliced)
6 oz Kalamata olives (pitted)
3 Tbs capers
5 Tbs extra virgin olive oil
1⁄2 cup pureed tomato sauce
Salt to taste
Wash the pepper, cut them in halves and remove the top part and all the seeds. Cut them into 1⁄2 inch
strips then into 1 inch pieces. Pour the oil into a large frying pan, add the onion and cook until tender. Add the pepper, Kalamata olives, capers, tomato sauce and salt. Stir well and cook until the peppers are done but still firm. To accelerate the cooking process, cover the pan with a lid.
