Sicilian aubergine fusilli

Once I find a dish I like I can eat it every week. For months on end. Exciting right? But that doesn't mean that I don't like to break the self imposed routine and cook something I never tried before. Most of the time I go for weird combinations, ingredients I would never dream of pairing with each other. Sometimes it's worth the risk, sometimes not (my husband's face says it all :) 

When I came across Thomasina Miers' recipe I was intrigued. Raisins and pasta? Raisins, capers and pasta?! That sounded weird. So of course I decided to make it and I'm happy to report it's delicious! There's a little sharpness coming from the vinegar (I'm not a huge fan so I reduced the quantity), sweetness from raisins, saltiness from capers and a bit of acidity from tomatoes. Try this if you're stuck in a rut and are tired of more traditional pasta dishes - you'll be pleasantly surprised!

To make enough for two you'll need:

fusilli pasta (3-4 large handfuls)

1 aubergine, cubed

1 red onion, finely chopped

1 clove of garlic, finely chopped or minced

1 small red chilli, finely chopped

1 tin of chopped tomatoes

1 tbsp tomato puree

1 tbsp capers

2 tsp red wine vinegar

50 g raisins

half a container ricotta cheese

2 handfuls of pine nuts, toasted in a dry pan

1 tbsp dried oregano

salt, pepper

few mint leaves, finely chopped

olive oil

Finely chop onion, garlic and a deseeded chilli, then start frying in a large pan with 2 tbsps olive oil.

Chop aubergine into discs, then cubes and add to the frying pan. Fry on medium heat until aubergine softens - about 5 minutes. Add salt, pepper and oregano.

In a separate pan, fry raisins with a teaspoon of oil on low heat until they puff up, then add to the aubergine/onion mix with puree and tomatoes. Cook on a medium heat for about 10-15 minutes so that all the flavours come together, then add capers and red wine vinegar.

While the sauce is bubbling away cook pasta in plenty of salted boiling water, then drain and toss with the aubergine sauce until nicely covered.

Serve sprinkled with mint, pine nuts and dollops of ricotta. Yum.

Pea, mint and goats' cheese bruschettas

Continuing an Italian theme started by Bresaola salad earlier this week I present you with a recipe for incredibly tasty bruschettas. I was inspired to make these by one of my friends - thank you Scott, I hope you're reading this!

These beauties are perfect if you want to impress your guests (or yourself) - they look and taste like you spent hours slaving in the kitchen. So many great flavours working together as well! Sweetness of the peas with a bit of spiciness coming from chili flakes, fruity olive oil with creamy goats' cheese... ah, it doesn't get better than this.

To make 8 small bruschettas you'll need:

half a long ciabatta bread

1 cup of peas (fresh would be best, but I used frozen and they work really well)

2-3 tbsp olive oil

1 garlic clove, peeled and crushed

chilli flakes

a few fresh mint leaves

salt

pepper

4-5 tbsp goats' cheese

1 tomato, sliced into 8 pieces

a handful of pine nuts

Preheat the oven to about 200 C. Boil peas in a big pot. Once they are done, drain and set aside.

Pierce the garlic clove and drop into a small bowl filled with olive oil. Add about 1/4 tsp of chili flakes (or more if you like things spicy), stir with a spoon and set aside so the oil infuses with garlic and chili flavours.

Place the peas in a food processor, add a glug of olive oil, 1/4 tsp chili flakes, squeeze of lemon, salt, pepper and mint leaves - blitz quickly (you want it to stay a bit chunky) and set aside.

Place pine nuts in a small pan and toast lightly. It takes seconds once the pan is hot, so don't leave the kitchen because you'll come back to sorry looking black yuckiness. I speak from experience here people! And no, there won't be any pictures of the blackened mess :)

Now slice the ciabatta bread into 8 slices, place on a baking tray and brush with the infused oil.

Grill for 1-2 minutes until golden brown.


Assemble! Place ciabatta slices on a plate, spoon some smashed peas all over, add a slice of tomato and a teaspoon of goats' cheese. Sprinkle with pine nuts, drizzle some olive oil on top and there you go. Food porn in all its glory!