We can’t get out of Sicily. Last night Cristina did a white pizza like we taste it in that beautiful island: With Oregano (bought in Trapani) instead of Rosemary. Goooooooood

Peel and cut the eggplants in little pieces and boil them until they become soft (10 minutes circa). Put the vegetables in a colander and let chill until they become cold and dry. Then put them in a rag and wrings to pull out the remaining water out of the pulp. Now transfer the eggplants in a bowl and flatten with the fork. Now add the Parmesan, the bread crumbs, salt, white pepper, the capers, the egg and mix with a wooden spoon. Mince basil, mint and 1 garlic clove together and add to the rest. At last the cheese. Traditionally sicilians put the “caciocavallo” but we choose to use “Primo sale”, with a more softly taste, that we bought in a beautiful grocery store in Trapani. Now work and mix all the ingredients and create the meatballs with your hands. Fry them until they become golden. In a pot make an easy tomato sauce (400gr pulp 200 gr Puree) with oil, garlic and basil and cook for 5 minutes. Put the meatballs in the tomato sauce and cook for other five minutes. Then serve them. So Gooooooood.

Eggplantballs Fry all fry well

Wolf.

Verano al 100%

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