aubergine balls

Ingredients

aubergines
bread crumbles
parmesan cheese
basil
garlic
one egg
salt and pepper
olive oil

Cut the aubergine in twoes, sparkle some salt and let them purge the water (and the bitterness) for about 20 minutes. It is a good idea to put them on a dish and cover them with kitchen paper and a weight on the top, so they lose even more water and bitterness
Cook the aubergines in the oven (40-45º) or in the microvawe. Mash them using a masher or chop them very finely, add one egg, some parmesan cheese, a lot of basil, some mashed garlic, salt, pepper and the bread crumbles (quantities may vary depending on the aubergines, just follow your instinct).
Fry the balls in some olive oil. They are delicious both warm and cold.

Pumkpin dumplings (gnocchi)

Ingredients

500 gr pumpkin.
some flour
one egg
250 gr ricotta cheese
one boiled potato


Remove the pumpkin seeds and cut it into chunks. Cook the pumpkin either in the microwave (about 10 minutes) or in the oven (200º, will take a bit longer), then peel it (it's easier to peel once cooked). Pass it in the vegetable mill or masher or whatever device meant for mashing potatoes. (here is one example). Do not use any electrical food processor because they will alter the texture. Mash the potato as well.
Incorporate the ricotta cheese, the egg, salt and some flour (the right amount will depend on the type of pumkin and other factors). The texture should be not quite solid, not quite liquid (you have to be able to form dumplings with a spoon without them sticking to the spoon).
Boil them in water till they come back to surface, then take them out of water, one by one, with a slotted spoon.

Serve them with melted butter and smoked ricotta (or parmesano cheese).

easy tagliatelle with salmon and shrimps

Ingredients (2 people)

200 gr tagliatelle
1 deep frozen salmon filet
120 gr shrimps
1 courgette
1 small onion
small package of cream cheese with herbs and garlic
a tablespoon of crème fraîche

about 20 minutes

boil the tagliatelle al dente.
chop the onions and the courgette, fry in a tbsp oil till golden brown, add the shrimps and the salmon filet in pieces. let it simmer for some minutes, then add the cream cheese and the crème fraîche, salt and pepper to taste. Before serving, it's better to sautée the pasta with the sauce for one/two minutes adding a bit of the cooking water of the noodles.

spinach quiche (aka torta pasqualina)

ingredients:

500 gr boiled and chopped spinach
200 gr ricotta cheese
50 gr parmesan cheese, rasped
50 gr pecorino cheese, rasped
6 eggs
deep frozen puff pastry
salt and pepper

about one hour

In a bowl stir the spinach, cheeses, salt and pepper and two eggs. prepare the puff pastry, extend it on a baking tin, place the filling on it and dig 4 holes where to put 4 raw eggs. Close the pie with more puff pastry, brush it with beaten egg yolk and bake it for around 40 min, 180-200º.