top of page
  • Writer's pictureRosangela Atte

When summer comes around I get so nostalgic for my Bella Napoli, that I have to do something to cheer myself up.

So I made these eggplants that my Nonna used to make every summer.

They are tender and packed with flavor! Let's make them!


-4 mini eggplants

-1/2 cup EVOO plus 2 Tbs

-2 cups ripe cherry or grape tomatoes

-1/2 cup Kalamata or Gaeta olives sliced

-2 Tbsp capers

-2 garlic cloves minced

-1/4 cup parlsey minced

-1/4 cup fresh basil leaves

-1/2 cup bread crumbs

-1/2 to 1 tsp of salt


1. Slice eggplants in half and remove the pulp, trying not to make a whole in the skin

2. Salt the inside of each eggplant half

3. Add half the oil to a large, hot skillet, place the eggplants face down in the skillet and cover with a lid

4. Cook for 4 minutes on each side, then remove

5. Add other half of the oil in the skillet and add the eggplant pulp

6. Add some salt to the pulp, cover and let cook until soft, about 5 minutes

7. Once soft, add the tomatoes, garlic, capers, and olives

8. Cover and let cook about 5 minutes or until soft

9. Squish the tomatoes, and the larges chunks of eggplant

10. Let it cook until thickened and add most of the minced parlsey, reserving some for the top

11. Remove filling from the pan, add some fresh, torn basil leaves and mix

12. Stuff the eggplant halves and place in a baking dish

12. Mix the rest of the parsley to the bread crumbs and top each eggplant half with it

13. Drizzle the 2 Tbs of oil all over the eggplants and bake @400 F° for 15 minutes or until golden on top

14. Top with basil and enjoy!

Buon Appetito!

5 views0 comments
  • Writer's pictureRosangela Atte

Super easy and delicious appetizer or side dish.

Crispy on the outside, tender on the inside and super fun to eat!


-250 gr of instant polenta

-1 L of water or stock

-2 tsp of salt

-1/2 cup Parmigiano Reggiano or Pecorino Romano

-1/4 cup minced fresh chives

- Vegetable oil for frying


1. Cook polenta according to package instructions

2. Line a 9x13 pan with plastic wrap

3. Pour hot polenta in the pan and spread evenly

4. Cover with plastic wrap and refrigerate for a minimum of 8 hours

5. When you're ready to fry, heat the oil in a pan until it reaches 350F° and fry the polenta in batches, making sure you move it around to prevent the fries from sticking together

6. Fry until golden and crispy, about 10 minutes

7. Drain on paper towel and serve with lots of grated cheese, and if you desire, with a dip, like tomato sauce, pesto mayo or a basil aioli.

Buon Appetito!

#friedpolenta #appetizer #vegetarian #glutenfree #italianfood #food52grams #tastemademedoit #bonappetit #foodandwine #polentafritta #italianstreetfood #chefrosangelaatte

2 views0 comments
  • Writer's pictureRosangela Atte

I love making these by using leftover risotto.

These croquettes freeze incredibly well and are perfect for when you're pressed for time or have last minute guests.

Just fry, freeze, then when you need them, just bake from frozen @375F° for 20-25 minutes! You can also make the pureé ahead of time, then reheat in a microwave.


-3 Cups leftover risotto (any type will work well with the pea pureé)

-2 cups Panko or your favourite breadcrumbs

-2 cups frozen peas

-8 1/2" cubes of fiordilatte or mozzarella

-1/4 cup Parmigiano Reggiano or Pecorino Romano, plus more for garnish

-1/4 cup Greek yogurt

-1/4 cup half and half or milk/cream

-1/4 tsp salt

-2 tbsp fresh dill

-4 mint leaves plus more for garnish

-Zest from 1/2 lemon

-Vegetable oil for frying


1. Cook the peas in boiling water for 4 minutes

2. While they are still hot, pureé in a blender with Parmigiano, yogurt, cream, herbs and salt and set aside

3. Use a 1/4 cup measuring cup or icecream scoop to scoop up the rice

4. Make sure you pack the rice tightly, then add a cube of cheese in the middle

5. Shape croquettes with wet hands, by pressing rice together and rolling it into a sphere

6. Once croquettes are shaped, roll them in the breadcrumbs and refrigerate them for 30 minutes

7. Heat the oil to 350F°, gently lower croquettes in, making sure not to overcrowd the pot or the temperature will drop making croquettes fall apart

8. Fry the croquettes until golden brown making sure they are warm in the middle so cheese can melt. You can also bake them for 5-10 minutes after frying to make sure they are warm throughout

9. To plate, spoon a dollop of pureé on a plate and flatten with a spoon. Place a croquette on top and garnish with lemon zest, Parmigiano and mint leaves.

Serve warm and buon appetito! 🌱💚🇮🇹

#springrisotto #risottocroquettes #risottoprimavera #peaandasparagus #peaandasparagusrisotto #peapuree #crocchettediriso #supplídiriso #minisupplí #beautifulfood #appetizer #vegetarian #vegetarianappetizers #vegetarianrisotto #italianfood #foodandwine #bonappetit #food52grams

2 views0 comments
bottom of page