Hasselback aubergines with an Italian twist stuffed with mozzarella, fresh tomatoes and basil pesto. A sprinkling of Parmigiano Reggiano cheese at the end? Needless to say. Serves 2, Preparation 10…
These fried aubergine are great to eat hot freshly made, with a stringy smoked Scamorza cheese and Prosciutto Cotto filling. Prosciutto Cotto is an Italian cooked ham with a bright…
Pasta alla Norma is a typical recipe from Catania, in Sicily.Sauce alla Norma combines classic Mediterranean flavours: tomatoes, aubergines and basil, crowned by the intense, pungent taste of seasoned ricotta.…
Tuna and potato is such a great combo, even better as stuffing for aubergines. There is no need to have valuable tuna fillets, simple tinned tuna in olive oil or…
Stuffed aubergines find a home everywhere in Italy every region, each with its own traditional and non-traditional ingredients. We have chosen the traditional four cheeses made with Fontina, Mozzarella, Parmigiano…
