Recipes passed down through three generations of the Russo family, from the hills of Calabria to your kitchen table. No shortcuts. No pretension. Just honest food made with good ingredients.
Today's Recipe →Sicilian eggplant pasta with ricotta salata
Cut eggplants into 1cm cubes. Toss generously with coarse salt in a colander and leave for 30 minutes. This draws out bitterness and excess moisture. Rinse well and pat completely dry with kitchen paper.
Heat sunflower oil to 180°C in a deep pan. Fry eggplant in batches until deep golden brown, about 3–4 minutes per batch. Drain on paper towels. Season lightly. The eggplant should be silky inside, crisp outside.
In a wide pan, warm olive oil over medium heat. Add garlic and chilli, cook until fragrant — 2 minutes. Add crushed tomatoes, season with salt, and simmer uncovered for 20 minutes until thickened and sweet. Tear in half the basil.
Boil pasta in heavily salted water (it should taste like the sea) until 2 minutes before al dente. Reserve a full cup of pasta water before draining.
Add drained pasta to the tomato sauce with a splash of pasta water. Toss vigorously over high heat for 2 minutes. Fold in three-quarters of the fried eggplant. Plate, top with remaining eggplant, grated ricotta salata, and fresh basil.
My grandmother made this every Sunday in August when the eggplants were at their peak. The secret is patience with the frying — don't rush it, don't crowd the pan. Ricotta salata is non-negotiable; regular ricotta will make it wet and sad. If you can't find San Marzano tomatoes, use the best quality whole peeled tomatoes you can afford and crush them by hand. The pasta water is your friend — use it generously to create a sauce that clings rather than pools.
A Nero d'Avola from Sicily is the obvious choice — earthy, fruity, with enough acidity to cut through the richness. If you want something lighter, a chilled Cerasuolo d'Abruzzo rosé works beautifully in summer.