DELICIOUS ITALIAN SUMMER FAVOURITES – Zuppa Inglese etc

Over summer and the Christmas period I did make a few favourite standout dishes that were requested time and again: Zuppa Inglese and Caponata Catanese seem to have left such a lasting impression on my friends and family that they’ve become favorites for special occasions.

Egg Mayonnaise and Zogghiu (a green sauce made with garlic, mint, and parsley) are incredibly versatile sauces that pair wonderfully with almost anything.

November and December are always my busiest months, and while I spend a lot of time cooking, there’s rarely a moment to take photos or write about it. The Christmas period was no different.

Though I don’t tend to stick to traditional holiday foods, for family and friends some special dishes are memorable.

I had three requests for Zuppa Inglese, one was for this year’s shared Christmas lunch. I topped it with Chantilly cream, preserved cherries soaked in Maraschino, and bits of Torrone with pistachio. Instead of the traditional sherry used in an English trifle, the  Savoiardi biscuits are soaked with Alchermes, the ancient Florentine liqueur. I also spooned the traditional rich egg custard between the layers, te results are a decadent and obviuosly memorable dessert.

Caponata Catanese, a Sicilian dish from Catania, is another favorite. This version features eggplant, red and green peppers, celery, onion, and green olives and I also added capers. Each vegetable is cooked separately in olive oil, then combined after caramelizing some sugar and evaporating white wine vinegar. Finally, tomatoes are added and simmered until the sauce thickens to a creamy consistency. The result makes a memorable antipasto that’s best served cold or can be placed as one of the choices if having salads with grilled food.

The essential ingredients of my Caponata Catanese, a Sicilian caponata from Catania, are eggplant, red and green peppers, celery and onion with green olives (I also added capers). Each of the vegetables in the caponata are separately cooked in olive oil and not mixed together until some sugar is caramelised before adding white wine vinegar that is evaporated and finally some tomatoes that are cooked till reduced to a cream.

I scattered this one with fresh leaves of basil, pine nuts and breadcrumbs toasted in some extra virgin olive oil. The breadcrumbs added the crunch.

Two other staples I often prepare are homemade Egg Mayonnaise and Zogghiu The green sauce is especially good with grilled meats, and it was fantastic with both crayfish and grilled squid this season. Egg mayonnaise is particularly good with asparagus.

I also enjoy a hearty meat broth, and one dish I hadn’t made in a long time was Stracciatella. This simple yet delicious Roman soup is quick to prepare and incredibly satisfying. The name “Stracciatella” refers to the delicate, shredded pieces of egg that form as you stir them into the hot broth. To make it, simply bring meat broth to a boil, then whisk in beaten eggs, fresh parsley, nutmeg, and Parmigiano, cooking over low heat until it thickens to your desired consistency.

Although the Christmas season has passed, all the recipes I’ve shared here are perfect for the summer months. I hope you enjoyed your holiday season, and I look forward to sharing more delicious recipes with you in the future.