Bottega Coco executive chef Pier Davide Maiuri tells all about new ‘must-visit’

Ingredients 

 Method

1. Start by preparing the eggplant: Place the eggplant cubes in a colander and sprinkle with salt. Let them sit for about 30 minutes. This helps remove excess moisture and bitterness. After 30 minutes, rinse the eggplant cubes and pat them dry with paper towels.

2. In a large skillet, heat a generous amount of olive oil over medium heat. Fry the eggplant cubes until they are golden brown and tender. Remove the fried eggplant cubes and place them on a plate lined with paper towels to absorb any excess oil.

3. In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until it’s translucent.

4. Add the minced garlic and red pepper flakes to the skillet. Sauté for a minute until fragrant.

5. Pour in the diced tomatoes and dried oregano. Cook the tomato sauce for about 10-15 minutes, allowing it to thicken and develop flavors. Season with salt and black pepper to taste.

6. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta and set aside.

7. Once the tomato sauce has cooked and thickened, add the fried eggplant cubes to the sauce and gently combine.

8. Add the cooked pasta to the skillet and toss everything together so the pasta is coated with the sauce and eggplant.

9. Tear fresh basil leaves and add them to the pasta, reserving some for garnish.

10. Serve the Pasta Siciliana in individual plates, garnishing each serving with more torn basil leaves and a generous sprinkling of grated or crumbled ricotta salata cheese.

Classic Spaghetti Aglio e Olio

Ingredients 

• 12 oz (340g) spaghetti

• 1/4 cup extra-virgin olive oil

• 4-6 garlic cloves, thinly sliced

• 1/2 teaspoon red pepper flakes (adjust to taste)

• Salt and black pepper, to taste

• Chopped fresh parsley, for garnish

Method

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for about 1-2 minutes, or until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic.

3. Add the cooked pasta to the skillet and toss to coat the pasta in the garlic-infused oil. If the pasta seems dry, add a bit of the reserved pasta cooking water to create a silky sauce.

4. Season the pasta with salt and black pepper to taste. Toss well to combine.

5. Serve the pasta in individual plates, garnished with chopped parsley. If desired, offer grated Parmesan cheese on the side for people to sprinkle on top.

Caprese Salad

Ingredients 

• 3-4 ripe tomatoes, sliced

• 8 oz (225g) fresh Buffalo mozzarella , sliced

• Fresh basil leaves

• Extra-virgin olive oil

• Balsamic vinegar (optional)

• Salt and black pepper, to taste

Method

1. Arrange the tomato and mozzarella slices on a serving platter, alternating them.

2. Tuck fresh basil leaves between the tomato and mozzarella slices.

3. Drizzle extra-virgin olive oil over the salad.

4. If desired, you can also drizzle a small amount of balsamic vinegar for extra flavor.

5. Season the salad with a sprinkle of salt and freshly ground black pepper.

6. Serve the Caprese salad immediately as an appetizer or a light side dish.