I've just recently discovered your RU-vid channel! I LOVE it! I'm a vegetarian, and it's awesome to see so many recipes that don't have meat in them! Can't wait to try this and please keep them coming
You knocked it chef! Years ago I was also nervous using anchovies. After tasting my “creations’ now all my Greek friends are using them. Melitzanes (eggplants) are also extremely popular with Greeks. (una fatsa una ratsa). This recipe is spot on- and I love your versatility regarding ingredients and amounts with all your recipes. I also love all the products you use. The Kirkland extra virgin olive oil and all the Kirkland brands are excellent. And DiCecco pasta is the best for the price. The Greek brand Misko is comparable. Thank you for posting your very special videos for us.
Thanks very much! I try to tell people how good anchovies are, but it's sometimes a tough sell. Greeks definitely know how to make many great eggplant dishes. Thanks for liking the products. I feel like I mention Costco in every video haha.
A waiter at Cafe Sorrento in Little Italy, NYC (now closed), told me that ziti alla Siciliana was Neapolitan chefs' version of pasta alla Norma. They simply swapped out the ricotta salata for mozzarella. Also, in most restaurants, this is a baked dish. (I still like the looks of yours.).
i like that you do full pound pasta recipes -- makes it easier to just run with it when i'm cooking for the fam. made this last night, and the kids loved it as well. keep up the good work!
Thanks man! I try to do a full pound most of the time. All the food I make is for my family and it would be counterproductive to make small amounts. Glad your family liked it!
Bravissimo! I just started watching your Channel recently, and I must say that I am impressed. Coming from a household such as my own, everything is handmade right down to the pasta. I love your explanations on how you feel price and taste-wise with everything you use. I also love your small modern Twist on very old traditional meals. Will share with many of my friends and family. Keep the videos coming.
Not being Italian and for many years not being able to go to “authentic” Italian Restaurants... Or for that matter any restaurants. Being extremely busy raising four sons, owning a Dessert Cafe and specializing in high end Weddings Cakes... My Late Husband was Polish and I’m Irish and Welsh, l made America-Italian basic foods. I would have to guess, l never even heard of at least 50 to 60% of your delicious recipes! I must have been living underneath the proverbial culinary rock! Boy, were we missing a lot of delicious foods. When you say, “Sunday Sauce/Gravy”, I’m like... WHAT? Sunday dinners for my family was either a Roast Beef, Yorkshire Puddings with Roasted Potatoes and a vegetable or two. Or for my darling hubby, l cooked “Bigos” (a Polish Hunter’s Stew) or Kielbasa with homemade Pierogis stuffed usually with Potato & Farmer’s Cheese or Sauerkraut & Bacon. I’ve made Homemade Sauce in my lifetime, I mean back then it was either Prego or RAGU! My Irish Nana (born and raised in County Cork) once use a jar of RAGU and added Maple Flavored Breakfast Sausages! After that we were afraid to let her cook! I absolutely love your Channel and all of your recipes and especially the way you talk to your audience! Thank you ♥️👍🏼👏🏼👏🏼👏🏼
This dish is calling my name!!! I will need to make this soon. Huge fan of eggplant and that sauce was spot on. People shouldn’t be afraid of cooking with anchovies. They cook down and liquify. It adds flavor with a brine/saltiness to your dishes. Top it off with some Pecorino Romano and it’s done. Awesome! Another fine dish! TFS, brother! Who makes that pan? I need one just like it.
Yeah I love anchovies. That stuffed eggplant coming up has some in it. The pan is made by Vigor. It's an amazing pan and very inexpensive for the size. I got it at webstaurantstore com. It could probably hold 2 pounds of pasta. Hardest thing is washing it because I can't fit it in the sink lol.
@@SipandFeast Thanks for your reply. I hear you about it fitting in the sink. Thanks for the info. I’ll look into it. Look forward to the stuffed eggplant! I was so annoyed at myself the other day for forgetting to buy some for my Ciambotta the other night. Eggplant really helps make that dish along with zucchini. I’ll need to make it again.....with eggplant this time!!!
I think eggplant is great in ciambotta, but not absolutely necessary. I just made a big batch the other night. I'm not sure if I'll film a version, but I shot photos for my website. I have a bunch leftover in the fridge that tastes even better now.
@@SipandFeast Agreed, leftovers are always better the next day. I know that eggplant is not a must in Ciambotta, but I just love it. I always use in my recipe. So, for me I noticed it missing. I try to stay traditional with all veggies during the summer. But this time I went with hot Italian sausage. I’ll need to check out your website. Thanks for your reply! I enjoy our conversation. Have a great weekend! 👍🏼
This recipe u made looks absolutely delicious. I love eggplant. I always make eggplant Parmigiano. Do u like zucchini flowers?. My husband stuffs them with a small ravioli
Great job! I just started following you and have enjoyed your classic Italian/Sicilian recipes. Simple and as pure to the original as can be. We have made many of these dishes in the past but you put these dishes in simple terms that anyone can follow. Keep it up…and we’ll keep watching. I’ll keep searching your recipes but if you haven’t already you need to dive into octopus! Sepia, and calamari in red sauce …. Holiday favs 😉
Thanks very much! I don't have and octopus recipes yet. I do have a few calamari though. This squid ink pasta with spicy calamari you might like: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JZD7ONon3kE.html
Thank you man! Eggplant and zucchini are both pretty easy to grow. I'm growing eggplant in pots this year which isn't ideal. They definitely do better in the ground. They take up less room and produce less than zucchini, but I love to grow them because it's always hit or miss buying unblemished and ripe eggplant in the stores.
@@SipandFeast you're welcome! Been a rough year in the garden here in Missouri! Have you ever grown white eggplant? Or Rosa Bianca? Rosa Bianca is a wonderful eggplant!
I've never grown white eggplant. I'll definitely give it a try next year! I have grown small round eggplants (not sure variety) and Japanese long pink/purple ones.
I'm a big fan of your videos and I like how you roasted the eggplant instead of having to fry it in Pasta a la Norma. I will say though that I prefer casereccia instead of ziti pasta. Please, let me know which butane burner is used in the video and the make of the 14" pan. Thanks.
Fantastic Recipes and your presentation of them is impeccable!!! Love watching them all. Wonder if you do a recipe called Cappelini Aragosta. It's a Blush sauce with Sun Dried tomatoes and Lobster over Cappelini. When I lived in Jersey a Restaurant there served it but now that I'm down here in Texas I can't find it anywhere.
This one is a Vigor 14" stainless steel. Webstaurantstore sells it. Amazon has a Cuisanart version if you want to buy from them, but I'm not sure if it's as good. This Vigor pan which is single ply performs just as well if not better than my tri-ply Tramontina and All-Clad pans.
I'll start to include the burner in links. For now though, it's an Iwatani brand burner. Amazon has many models. They all work basically the same. You can buy the butane fuel from them too, or if you have an Asian grocery store nearby, there you'll find the fuel even cheaper.
@@SipandFeast Thank you! I'm enjoying binge-watching your videos, and am looking forward to cooking many dishes as soon as my kitchen is delivered to my new house.
