Monthly Archives: August 2013

Gorgonzola filled figs

August 30, 2013

Figs are at their best at this moment! I picked them early in the morning and served some under almond tree the other evening, the fig variety is named Ottata and at the moment you can see them all over the island of Pantelleria. This recipe is a great starter or serve it as a part of an antipasto.
Happy weekend everyone!


Gorgonzola filled figs
Serves 6

12 figs
7 oz (200 gram) of Gorgonzola cheese
12  walnuts
12 large slices of Prosciutto crudo

If you want to use a piping bag for the cheese, remove the cheese from the fridge a good hour prior as to let it to soften, then it’s easier to handle in the piping bag.
In a sauce pan over medium heat dry toast the walnuts gently.
Cut a cross on the top of the figs, spoon or pipe the figs with the Gorgonzola.
Wrap each fig with a  slice of prosciutto and top with a walnut.
Arrange on a nice platter serve immediately or place in the fridge and serve when you desiree


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Eggplant Pantesca

August 26, 2013


One of my favorite vegetables is eggplant, especially Pantescan eggplant harvested from our garden. This year we also had loads of tomatoes, so some of them are now sun dried. They are an explosion of flavor! We eat them like candy. Now and then I use them in cooking, as in this eggplant dish.


Eggplant  Pantesca
Serves 4
24 oz (700 grams) of eggplant
10 pitted olives
6 sun dried tomato halves
20 almonds
7 oz (200 grams) mozzarella
1 cup olive oil
Salt and fresh grounded pepper
Cut the eggplant lengthwise about 4 pieces or into pieces that are a half inch (1.5 cm) thick.
Sprinkle a little salt on both sides and set aside for about 20 minutes to draw out the fluid.
Chop the olives, tomatoes, and almonds coarsely. Cut the mozzarella into small pieces.
Wipe the eggplant patties using a paper towel (so it becomes dry and excess salt disappears). Heat up a frying pan with plenty of olive oil.
Sauté the patties on both sides until golden and soft but without falling into pieces.
Pour more oil in the skillet when needed and season with black pepper.
Remove the patties and place them on a baking sheet.
Sprinkle the olives, sun dried tomatoes and almonds on top of the eggplant. Top with the mozzarella cheese and bake at 440 F (225 C) on the broiler setting for about 2-3 minutes.


Summer fruits

August 11, 2013

Summer is here with it’s all variety of delicious fruits like different types of plums, nectarines and peaches. Juicy and sweet straight from the trees in Favarotta, an area of agriculture here in Pantelleria. We eat the fruit for breakfast and make them into a juicy snack, to enjoy on the hot afternoons by the sea. I can not resist using these fruits in baking. One of may favorite desserts is the following delicious Peach and Almond blondie cake. Serve this cake with coffee and if you want, add a scoop of really good vanilla ice-cream and you have a scrumptious dessert.

Peach tree 1

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Peach and Almond blondie

Makes 8-10 blondies
Cake tin size about 9 x 13 inches (25×35 cm)

9 oz (250 grams) of butter melted
4 eggs
2 1/3 cups (5.5 dl) granulated sugar
2 cup (256 grams) flour
1 teaspoon baking powder
2 teaspoons vanilla sugar
1/2 teaspoon salt
1 teaspoon lemon zest
2 Tablespoons lemon juice
3-4 ripe peaches or nectarines
1 ounces (25 grams) almond paste
2 ounces (55 grams) coarsely chopped sweet almonds
1 Tablespoon sugar to sprinkle over at last moment

Preheat the oven at 400 degrees ( 200 C)
Wash the fruit, cut in slices and remove the stone.

In a large bowl mix and whisk together the melted butter, sugar, eggs, flour, baking powder, vanilla sugar, lemon zest and lemon juice into a batter.

Line the bottom of the baking tin with parchment paper, pour in the batter. Next place slices of the peaches/nectarines in on the batter, sprinkle sugar over, grate almond paste grossly and finally sprinkle with almonds.

Bake at 400 degrees (200 C) for about 25-30 minutes.
Let cool down and cut in squares.
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This recipe is also published in the Swedish magazine icakuriren summer issue 33/34

Spaghetti con Ricci di Mare, spaghetti with sea urchins

August 7, 2013

Few things that one can place on you tongue that are more delicious than sea urchins. It’s the eggs in the female sea urchin that you eat and they are at it’s best and plump when harvested at the time of the full moon. A small island such as Pantelleria being so removed from the mainland urban centers and their unnatural disturbing city lights, it’s no doubt this makes our sea urchins all the more special when it’s time to collect some . When we harvest a lot I make this really luxurious pasta dish, Spaghetti con Ricci di Mare!


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Spaghetti con Ricci di Mare
Serves 4

One large pot with lid filled with water and placed on the stove to boil for pasta
1/2 pound (500 grams) dry spaghetti
The eggs from 60 fresh sea urchins, about 1/2 cup (1.2 dl)
2 Tablespoons of sea water which you save from the inside of the sea urchins when you clean them (have it in a cup beside the time for cooking)
2 cloves of garlic finely chopped
2 shalots minced
1 Tablespoon olive oil for frying
1/2  cup (1.2 dl) white wine
5 Tablespoons (75 ml) of milk
4 sprigs parsley chopped.
2 Tablespoons (25 grams) of butter
Salt and to taste for pasta water and ricci sauce

Bring pasta water and salt to the boil in a saucepan.

In  a large saute pan heat olive oil and cook the shallots and garlic soft and golden. Lower the heat slightly, add the sea water and 2 tablespoons of sea urchin eggs, stir and simmer together with the onions for a minute or two. Add wine, milk and half of the parsley let simmer. Place the pasta into boiling water to cook the pasta. Take about 1/4 cup (6 Tablespoons) of the boiling pasta water in a cup and add the butter to melt. Mix this into the sauce, taste if you need to add salt, this might vary depending on how salty the seawater from the sea urchins.

When the pasta has 30 seconds left on the recommended cooking time drain in colander, mix with the sauce, rest of the sea urchins and the rest of the parsley, serve immediately!