After a full day of seeing the sights and tasting food, wine and cheese, we return “home” to don our aprons and head to the kitchen to prepare the evening’s meal under the watchful eye of Chef Michael.
There’s no mystery about what we are going to fix as in our welcoming folder the menus and recipes for the week are included. Can you tell that each dinner is a whole lot of food?
Funny how cooking is much more fun with a group, and it took all of us to prepare the evening’s vittles.
We laugh and joke as we mix, stir, slice and dice
and discover that for some things it takes two!
Everyone has a job,
some more tedious than others. I have to confess to being nothing more than a cheerleader when it came to making this dessert!
Everywhere in the kitchen is evidence of our effort,
and when all is said and done we turn out some pretty good eats! Since I have mentioned cannoli more than once in recent posts, you might guess it was my very favorite dessert, one that will be made at home though I might cheat and use purchased shells as making them from scratch requires quite an effort.
Now that your appetite is whetted, here is a recipe from the kitchen for you to try.
2 medium eggplants
3 T. extra virgin olive oil
1 large red onion, thinly sliced
3 cloves garlic, minced
3 celery stalks, peeled and diced
1/2 c. green olives, pitted and halved
1/4 c. capers
1/4 c. sundried tomatoes, chopped
1/3 c. red wine vinegar
2 T. sugar
1 c. tomato sauce
1/4 c. basil, chopped
kosher salt and black pepper
Cut the eggplants into 1/2″ cubes and place them in a bowl. Toss with 3 T. of salt and let them sit at room temperature for about 30 minutes. Rinse the eggplant in cold water and drain well. Squeeze to release excess water, then place on paper towels to dry thoroughly.
Heat olive oil in a large sauce pan over medium high heat. Fry the eggplant until it’s well browned. Remove from the pan and drain on paper towels. Return the pan to medium heat and add the sliced onion. Cook for 2 minutes. Add the garlic and cook for 30 more seconds. Add celery and continue cooking for 2 minutes, stirring well. Last, add the capers and sundried tomatoes and and cook for 30 seconds.
Add the vinegar, sugar and tomato sauce and cook for about 5 minutes or until the mixture is cooked down. Remove from the heat and stir in the basil. Season to taste.
The caponata may be used in a variety of ways such as a sauce for fish or pasta or as a spread for crostini.
So, there you have the experience of a Foodie Adventure. If going to interesting places, staying in a wonderful villa and having opportunity for hands on cooking appeals to you, you just might want to join in the fun.
i so appreciate your visit and the comments you leave behind