Why not have a go yourself at recreating some of Giancarlo’s favourite recipes, some of which he presented at the last Maloney’s Caldesi’s seasonal lunch? Keep an eye on the website – more recipes to follow!:

Rotolo di melanzane ripino di ricotta e menta in salsa al pomodoro
Stuffed aubergines rolls with ricotta and mint in tomato sauce
Serves 6
2 aubergines, sliced into 1cm lengths
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper and salt
250g ricotta
Small handful chives, finely chopped
Small handful mint leaves, finely chopped
10g Parmesan cheese, finely grated

1 quantity of tomato sauce (see recipe below)

Preheat the oven to 180˚C. Brush a little oil over the oven tray and lay the aubergines in a single layer over it. Brush the tops of the slices sparingly with the remaining olive oil. Scatter over some salt and pepper to your taste. Bake for 20-25 minutes until soft and lightly golden. Remove from the oven and allow to cool for 15 minutes.

Meanwhile mix up the rest of the ingredients to form the stuffing. Season to taste and when the aubergines are just warm to the touch put a dessertspoonful of the stuffing onto the thin end of the aubergine slices. Roll them up and put them seams down into a lasagne dish. Spoon a little tomato sauce over each roll and bake for 20 minutes or until the sauce is bubbling hot and just starting to brown. Serve warm with salad leaves.

La nostra salsa di pomodoro preferita
Our favourite tomato sauce
 

Serves 6 to 8

6 tablespoons extra-virgin olive oil
1 red or white onion, peeled and finely chopped
1 large clove of garlic, peeled and lightly crushed
2 x 400 g cans whole Italian plum tomatoes
1 large sprig of basil
1–2 teaspoons caster sugar
1 level teaspoon salt
Good pinch of freshly ground black pepper
12 ripe and flavourful cherry tomatoes, diced
550 g long or short pasta, to serve

Heat half the oil in a frying pan and fry the onion and garlic slowly over a medium to low heat. After 7 to 10 minutes, when soft, add the canned tomatoes. Wash out the can with a few tablespoons of water and add this to the sauce. Add the basil, sugar, salt and black pepper, and continue to cook over a medium heat for about 15 minutes. Use a potato masher or fork to break up the tomatoes. Next add the cherry tomatoes. Cook the sauce for a further 15 minutes, taste and adjust the salt and sugar if necessary. Stir in the rest of the olive oil and your sauce is ready to mix in with your chosen pasta.

Enjoy!