Aubergines parmigiana

Parmigiana is one of my favourite things. There are hundreds of versions of this recipe, and you can add any filling you like to make it even more tasty and scrumptious!


  • Aubergines, 500 g
  • Mozzarella slices, one pack
  • Tomato sauce, 500 g
  • Spring onions, 3
  • Rapeseed oil
  • Grated parmesan cheese
  • Salt
  • Pepper
  • Sugar
  • Salt crystals


  1. Wash the aubergines and cut the green bit on top
  2. Cut the aubergines in slices of 4-5 mm
  3. Put the slices in a colander, put the salt on top of the slices so that they don’t become brown
  4. Add several layers of the slices with salt on top
  5. Put a pan with water on top of your colander, so that the aubergines release their water, too butter for the frying process
  6. Leave the aubergines for 40-60 minutes
  7. In the meantime, add some oil in a pan
  8. Wash and cut finely the onions
  9. Add the onions in the pan
  10. When they are clean, add the tomato sauce. Add salt, pepper and sugar until you get the taste you like, and let the tomato sauce cook for 35-45 minutes at low temperature
  11. Take some aubergines (not all of them), rinse them and dry them using a towel – do this quite well otherwise the wet aubergine will “explode” in the pan when you fry it
  12. Put the oil in a pan and heat it
  13. When the oil is hot, add the aubergines you dried with the towel
  14. In the meantime the dry aubergines are cooking, dry some more for the next batch to fry
  15. When the aubergines have a lovely golden colour on both sides, take them out the pan and put them in a tray you covered with kitchen towel
  16. Keep drying and frying the aubergines
  17. Put some tomato sauce in the tray
  18. Add the first layer of aubergines
  19. Cover this layer with some tomato sauce
  20. Cover this layer with mozzarella slices
  21. Add a new aubergines layer
  22. Add mozzarella slices
  23. Add the remaining tomato sauce
  24. Add some grated parmesan
  25. Put the tray in the oven, fan assisted, at 200° for 40 minutes


Tip: you can add anything you like to your layer, my mum adds boiled eggs and ham for example 🙂 it is up to you!

Pasta caprese

I know, I know, Mondays are never easy…but pasta caprese surely is!

It is easy, quick, tasty, fresh, it has everything!

And it is a great lunch idea!


  • Plum tomatoes, 10-15
  • Garlic, 1 clove
  • Olive oil
  • Mozzarella (I prefer bufala)
  • Basil leaves
  • Salt
  • Pasta (I prefer fusilli)


  1. Wash the tomatoes and cut the little black spot on top
  2. Cut the garlic very finely
  3. Put the oil in a pan and when it is warm add the garlic
  4. Don’t let the garlic become golden, leave it just for a few minutes
  5. Cut the tomatoes in half and put them in the pan
  6. Leave them just for a few minutes, don’t make them become too wrinkly
  7. Add salt
  8. Cook the pasta
  9. While the pasta is cooking, cut the mozzarella in squares
  10. When the pasta is cooked, put the pasta in the pan with the tomatoes, and stir for a few minutes
  11. Put the pasta in the plate
  12. Add the mozzarella, it doesn’t have to melt
  13. If you want, you can cut the basil very finely, otherwise you can just put the leaves on top of the pasta


Panzerotti (calzoni or pizza fritta)

This is THE street food.

You can call them panzerotti, pizza fritta or calzoni (that is a totally different thing from what is called calzone in the UK), they all mean the same delicious thing: a gorgeous golden crispy outside, containing the simplest and tastiest of the fillings: tomato and mozzarella, the red and white of the Italian flag!

This recipe is not as simple as the others, but if you follow these steps I promise you can do it!

Ingredients for the dough (15/20 panzerotti):

  • Warm milk or water (I prefer milk) one mug (you might need less or more, depending when you get the texture we need, I will explain in the recipe)
  • Olive oil 4 tablespoons
  • Flour 00 500g
  • Yeast one packet
  • Sugar one teaspoon
  • Salt 2 tablespoons

Ingredients for the filling:

  • Mozzarella 200g (I use the fresh one, but until you are familiar with the recipe I suggest to use the grated one, until you are aware of the amount of water that can come from the calzone when you fry it)
  • Tomato sauce 200g ( I always use Cirio)
  • Oregano as you like
  • Salt one teaspoon or more if you like
  • Sugar one teaspoon

Ingredients to fry:

  • Rapeseed or sunflower oil as needed to cover the panzerotto in the pan, I explain this later in the recipe

Be aware you need kitchen roll after you fry it, it will absorb the oil!


  1. Mix together the flour, yeast, salt, oil sugar
  2. Add the milk and mix everything until you get a sticky but firm dough. Be careful to not have lumps, the dough has to be smooth and soft
  3. Divide the dough in balls of about 80/90 grams each
  4. Put the balls in a tray to let them prove. Don’t put them too close to each other.
  5. Put a towel on the tray and put the tray in the oven
  6. Leave it for at least 2 hours, until the balls doubled in size
  7. Time for the filling! Cut the mozzarella in little squares and leave it on a sieve (put something under the sieve or leave it in the sink) until it doesn’t leak water anymore –> you can skip this step if you use the grated one
  8. Put the passata in a Sieve until it doesn’t leak water anymore
  9. Mix mozzarella and passata, add oil, oregano and salt as you like. I always add a little bit of sugar because I think it makes the passata less sharp
  10. Back to the balls: using a roll, make them flat, they should be 3/4 mm thick
  11. Try to get a round shape, if you struggle you can use a dish or a mug to get a very good round shape
  12. With a spoon, put the filling in the middle of the disk. One spoon should be enough
  13. Close the disk forming an half moon and seal the edges very carefully: press them very firmly, then fold the edges and then using a fork press firmly. Be careful that there are no holes, if the filling gets out the calzone the oil Will start bubbling and you risk to get burnt
  14. Put the oil in a pan, bear in mind that the panzerotto has to be all covered in oil when you put it to fry. So depending on the dimension of your pan, put as much oil as you think will be needed to drown the panzerotto
  15. When the oil is very very hot, put the panzerotto. When one side is goldened, turn it on the other side
  16. When all sides are goldened, using a spatula or fish slice take the panzerotto out and put it on a tray that you covered with kitchen roll

That’s it!!! I hope you love it 🙂