Silvena Rowe's easy Italian recipes

Aubergine Parmegiana (serves 4)

Prep time: 30 mins
Baking time: 45 mins

1. To prepare tomato sauce, heat olive oil in a saucepan and saute onion and half the garlic until onion is soft and translucent.
2. Add tomatoes, tomato paste, lemon juice, basil and oregano. Simmer for 5 minutes then season with salt and freshly ground black pepper.
3. Drizzle some oil on a grill pan and lightly grill aubergine slices until slightly cooked. Set aside.
4. In the same pan, add butter and saute remaining garlic until golden brown. Add breadcrumbs and pan-fry until crispy. Remove from pan and set aside.
5. Preheat the oven at 180°C. In a loose-bottom baking dish, spread a little tomato sauce at the bottom then place a layer of aubergine slices. Spread some tomato sauce over the aubergine slices and sprinkle a a little of the cheeses over it. Continue to layer aubergine, tomato sauce and cheeses to make three layers.
6. Bake in the preheated oven for 45 minutes or until top turns golden brown. Unmould and sprinkle crispy breadcrumbs on top. Cut into wedges and serve warm.

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Chicken and veal salad with creamy avocado vinaigrette (serves 4)

Prep time: 15 mins

For the avocado dressing:

For the salad:

1. To prepare the dressing, combine garlic, oil, lemon juice, egg yolk, mustard and avocado in a blender to make creamy paste. Season with salt and pepper.
2. To prepare the salad, combine all the ingredients, drizzle some of the dressing and season with salt and pepper. Toss well. Add more seasoning or dressing, if required.

Purple goats cheese stuffed ravioli with tomato and walnut sauce (serves 4)

Prep time: 30 mins
Cooking time: 25 mins

For the pasta dough:

For the filling, mix and refrigerate:

For the sauce:

1. To prepare pasta dough, preheat oven to 200°C. Line a small baking pan with foil. Place beets on the foil. Drizzle with a little olive oil and season with salt and pepper. Roast for 45 minutes. Set aside to cool. Peel and puree until smooth. Add the two flours a tablespoon at a time and pulse food processor until mixture comes together to form a dough that is not dry, but is a bit sticky.
2. Remove the dough onto the counter and knead a little. Place on a sheet of floured clingfilm and wrap. Let it rest at room temperature for about 20 minutes.
3. Make thin pasta sheets using a pasta machine. Keep covered.
4. Cut out pasta sheets that are slightly bigger than the ravioli mould. Dust a bit of flour over the ravioli mould. Lay one sheet on top of the mould and gently make indentations into the wells of the mould. 
5. Fill a piping bag with a small nozzle with the prepared filling and pipe about a heaped teaspoon of the filling into each well.
6. Using a small pastry brush, moisten dough with water. Lay a second sheet of pasta on top. Gently run a rolling pin over the top to ensure that the two sheets stick together. Invert the mould and using a fluted pastry wheel, separate the raviolis from each other.
7. Place on a floured baking sheet. Repeat with the remaining dough and filling.
8. Bring a large pot of well salted water to a boil. Cook ravioli for about 6-7 minutes and drain, keeping warm.
9. To prepare the sauce, heat oil in a large skillet. Add walnuts and half the basil. Toss for a minute and then add tomatoes. Cook until tomatoes are completely soft and mushy, 10-12 minutes. Season with salt and pepper.
10. To serve, place a portion of warm ravioli on a platter in a single layer and spoon some of the prepared sauce over. Garnish with remaining basil, cheese and serve.

Pizza ai frutti di mare (makes 1)

Prep time: 5 mins
Baking time: 20 mins

1. Preheat the oven at 180°C. Roll the pizza dough and put it over a lightly greased pizza tray.
2. In a frying pan, heat olive oil and add garlic. Saute for 3 minutes and then add calamari rings and saute for 2 minutes more. Season with salt and pepper. K.eep aside.
3. Spread passata sauce over the dough and arrange prawns and mussels on top.
4. Sprinkle with mozzarella cheese and thyme on top and season with salt and pepper again.
5. Bake the pizza in a preheated oven for about 20 minutes or until the cheese gets golden brown and bubbly. Serve hot.