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Melanzane sott’olio (pickled eggplant) Who says you can’t enjoy Melanzane sott’olio out of season? Back in Calabria, this delicacy is made only during the summer when eggplants are at their peak. But here in California, where the sun seems to shine on fresh produce year-round, my mother couldn’t resist bringing a taste of tradition to our table—no matter the time of year. Thin slices of eggplant are marinated in vinegar, layered with garlic, chili, and mint, then preserved in rich olive oil. It’s a jar full of memories, perfect on crusty bread or as part of a true antipasto spread. A bite of home, any time we want 💚🤍❤️ #melanzane #scapece #italiancooking #southernitaly #italy #cook #cooking #chef #sandiego #foodnetworkfinds #california #super_italy #italia #food #Recipe Ingredients: • 16 eggplants • 2 liters white vinegar • 1 ½ cups salt • 2 heads garlic, minced • 1 cup mint, chopped • ¼ cup dried oregano • 10 Serrano peppers, sliced • 4 carrots, peeled and sliced • 4 cups avocado/vegetable oil blend Instructions: 1. Prepare Eggplant: Trim and peel eggplants. Slice using a slicer (setting #3), then julienne with a knife. Place slices in a bucket, adding a handful of salt after every 3 eggplants. Add sliced carrots after every 4 eggplants. 2. Marinate: Pour vinegar over the mixture, place a heavy plate on top to weigh it down, and let sit for 24 hours. 3. Press: Squeeze out excess liquid using your hands or a grape press. Transfer to a large bowl. 4. Season: Mix eggplant with garlic, mint, oregano, Serrano peppers, and 3 cups of oil. 5. Jar: Pack eggplant into sterilized jars, ensuring it’s fully submerged in oil. Let jars sit for 2 hours, top with more oil, seal, and store in a cool, dark place. 6. Storage: Refrigerate after opening. Enjoy a jar of Calabria’s finest, whenever the craving strikes!

Baked Ziti There’s nothing quite like the aroma of Mama’s baked ziti filling the kitchen. A dish made with love and generations of tradition. Each layer tells a story: the rich, slow-simmered meat sauce, brimming with tender ground beef and pork, perfectly complements the al dente rigatoni that soaks up every bit of flavor. Creamy dollops of ricotta and the gooey, golden mozzarella topping create a harmony of textures that’s simply irresistible. To elevate the experience even further, we pair it with a glass of @Gratsi Wine Its bold, smooth notes perfectly complement the hearty flavors of this classic Italian dish, making every bite and sip a celebration of family and tradition. This isn’t just dinner; it’s a hug from Mama and a toast to the joy of being together. ❤️🍝 🍷 Cheers! #bakedziti #alforno #pasta #italiancooking #southernitaly #italy #cook #cooking #chef #sandiego #foodnetworkfinds #california #super_italy #italia #food #Recipe Baked Ziti Ingredients Meat Sauce: • 3 lbs ground beef • 1 lb ground pork • 1 onion, 3 carrots, 3 celery stalks (all finely diced) • 5 sprigs parsley, chopped • 8 oz red wine @ 32 oz tomato sauce, 6 oz tomato paste • 4 tbsp olive oil, salt, and pepper Pasta Layers: • 1.5 lbs rigatoni pasta • 3 cups shredded mozzarella (or more) • 15 oz ricotta cheese • 1/4 cup grated Parmesan Instructions 1. Make the Meat Sauce: • Sauté onion, carrots, celery, and parsley in olive oil. Add ground beef and pork, season, and cook until browned. • Stir in wine; let evaporate. Add tomato sauce and paste, simmer for 45 minutes. 2. Assemble the Ziti: • Preheat oven to 350°F (175°C). Cook pasta until al dente and mix with 3 cups meat sauce. • In a baking dish, layer sauce, pasta, ricotta, mozzarella, and Parmesan. Repeat, topping with mozzarella. 3. Bake: • Cover with plastic wrap and foil. Bake 30 minutes, then uncover and bake 10 more until cheese is golden. 4. Serve: • Let rest for 10 minutes before slicing. Enjoy!