Cozy Italian Classics
Comfort served the Italian way.
Ingredients:
- 3 Large, firm aubergines (sliced 1cm thick)
- Olive oil
- 1 Onion (finely chopped)
- 1 Clove of garlic (finely sliced)
- 1 heaped tsp Dried oregano
- 2 x 400g tins Quality plum tomatoes
- A splash of wine vinegar
- 1 bunch Fresh basil (30g)
- 3 large handfuls Parmesan cheese (freshly grated)
- 2 handfuls Dried breadcrumbs
- A few sprigs of fresh oregano (finely chopped)
- 1 x 150g ball Buffalo mozzarella (torn)
How To Make Melanzane alla Parmigiana
- Sauté the Aromatics: Heat 2–3 tablespoons of olive oil in a large pan over medium heat. Sauté the finely chopped onion, sliced garlic, and dried oregano for 10 minutes until soft and fragrant.
- Simmer the Sauce: Break up the tinned plum tomatoes and add them to the pan. Stir well, cover with a lid, and simmer slowly for 15 minutes until thick and reduced. Season with sea salt, black pepper, a tiny swig of wine vinegar, and stir in the fresh basil leaves.
- Char the Aubergines: Preheat a griddle pan. Grill the 1cm aubergine slices on both sides in batches until lightly charred and cooked through.
- Layer the Parmigiana: Spoon a base layer of tomato sauce into a 15cm x 25cm baking dish. Follow with a light scattering of grated Parmesan, then a single layer of charred aubergines. Repeat the layers until all ingredients are used, ensuring you finish with a light layer of sauce and a final scattering of Parmesan.
- The Crunchy Topping: Toss the dried breadcrumbs with the finely chopped fresh oregano and a touch of olive oil. Sprinkle this mixture evenly over the top layer alongside the torn buffalo mozzarella pieces.
- Bake to Perfection: Bake at 190°C (375°F) for 30 minutes until the top is deeply golden, crisp, and bubbling beautifully around the edges. Let stand for a few minutes before slicing.
Ingredients:
- 250 g mascarpone
- 2 eggs (fresh)
- 6 tablespoons sugar
- savoiardi, as needed
- 2–3 shots espresso (cooled)
- cocoa powder
- Optional: a splash of rum or Marsala (in the coffee)
How To Make Tiramisù
- Separate the eggs into two bowls (yolk and whites).
- Whisk the egg yolks with half of the sugar until the mixture becomes pale, thick, and creamy.
- Add the mascarpone and mix until smooth and fully combined.
- In a separate bowl, whip the egg whites until fluffy and they hold soft peaks. Add the remaining sugar.
- Gently fold the whipped egg whites into the mascarpone mixture, mixing slowly to keep it light and airy.
- Quickly dip the ladyfingers into the cooled coffee (don’t soak them too much).
- Layer the tiramisu: start with the cream, then add the ladyfingers, and repeat. Finish with the cream.
- Finish with a generous dusting of cocoa powder on top.
- Refrigerate for at least 3–4 hours before serving (better overnight).