I've just recently discovered your CZcams channel! I LOVE it! I'm a vegetarian, and it's awesome to see so many recipes that don't have meat in them! Can't wait to try this and please keep them coming
You knocked it chef! Years ago I was also nervous using anchovies. After tasting my “creations’ now all my Greek friends are using them. Melitzanes (eggplants) are also extremely popular with Greeks. (una fatsa una ratsa). This recipe is spot on- and I love your versatility regarding ingredients and amounts with all your recipes. I also love all the products you use. The Kirkland extra virgin olive oil and all the Kirkland brands are excellent. And DiCecco pasta is the best for the price. The Greek brand Misko is comparable. Thank you for posting your very special videos for us.
Thanks very much! I try to tell people how good anchovies are, but it's sometimes a tough sell. Greeks definitely know how to make many great eggplant dishes. Thanks for liking the products. I feel like I mention Costco in every video haha.
i like that you do full pound pasta recipes -- makes it easier to just run with it when i'm cooking for the fam. made this last night, and the kids loved it as well. keep up the good work!
Thanks man! I try to do a full pound most of the time. All the food I make is for my family and it would be counterproductive to make small amounts. Glad your family liked it!
A waiter at Cafe Sorrento in Little Italy, NYC (now closed), told me that ziti alla Siciliana was Neapolitan chefs' version of pasta alla Norma. They simply swapped out the ricotta salata for mozzarella. Also, in most restaurants, this is a baked dish. (I still like the looks of yours.).
Bravissimo! I just started watching your Channel recently, and I must say that I am impressed. Coming from a household such as my own, everything is handmade right down to the pasta. I love your explanations on how you feel price and taste-wise with everything you use. I also love your small modern Twist on very old traditional meals. Will share with many of my friends and family. Keep the videos coming.
This dish is calling my name!!! I will need to make this soon. Huge fan of eggplant and that sauce was spot on. People shouldn’t be afraid of cooking with anchovies. They cook down and liquify. It adds flavor with a brine/saltiness to your dishes. Top it off with some Pecorino Romano and it’s done. Awesome! Another fine dish! TFS, brother! Who makes that pan? I need one just like it.
Yeah I love anchovies. That stuffed eggplant coming up has some in it. The pan is made by Vigor. It's an amazing pan and very inexpensive for the size. I got it at webstaurantstore com. It could probably hold 2 pounds of pasta. Hardest thing is washing it because I can't fit it in the sink lol.
@@SipandFeast Thanks for your reply. I hear you about it fitting in the sink. Thanks for the info. I’ll look into it. Look forward to the stuffed eggplant! I was so annoyed at myself the other day for forgetting to buy some for my Ciambotta the other night. Eggplant really helps make that dish along with zucchini. I’ll need to make it again.....with eggplant this time!!!
I think eggplant is great in ciambotta, but not absolutely necessary. I just made a big batch the other night. I'm not sure if I'll film a version, but I shot photos for my website. I have a bunch leftover in the fridge that tastes even better now.
@@SipandFeast Agreed, leftovers are always better the next day. I know that eggplant is not a must in Ciambotta, but I just love it. I always use in my recipe. So, for me I noticed it missing. I try to stay traditional with all veggies during the summer. But this time I went with hot Italian sausage. I’ll need to check out your website. Thanks for your reply! I enjoy our conversation. Have a great weekend! 👍🏼
Not being Italian and for many years not being able to go to “authentic” Italian Restaurants... Or for that matter any restaurants. Being extremely busy raising four sons, owning a Dessert Cafe and specializing in high end Weddings Cakes... My Late Husband was Polish and I’m Irish and Welsh, l made America-Italian basic foods. I would have to guess, l never even heard of at least 50 to 60% of your delicious recipes! I must have been living underneath the proverbial culinary rock! Boy, were we missing a lot of delicious foods. When you say, “Sunday Sauce/Gravy”, I’m like... WHAT? Sunday dinners for my family was either a Roast Beef, Yorkshire Puddings with Roasted Potatoes and a vegetable or two. Or for my darling hubby, l cooked “Bigos” (a Polish Hunter’s Stew) or Kielbasa with homemade Pierogis stuffed usually with Potato & Farmer’s Cheese or Sauerkraut & Bacon. I’ve made Homemade Sauce in my lifetime, I mean back then it was either Prego or RAGU! My Irish Nana (born and raised in County Cork) once use a jar of RAGU and added Maple Flavored Breakfast Sausages! After that we were afraid to let her cook! I absolutely love your Channel and all of your recipes and especially the way you talk to your audience! Thank you ♥️👍🏼👏🏼👏🏼👏🏼
This recipe u made looks absolutely delicious. I love eggplant. I always make eggplant Parmigiano. Do u like zucchini flowers?. My husband stuffs them with a small ravioli
Thank you man! Eggplant and zucchini are both pretty easy to grow. I'm growing eggplant in pots this year which isn't ideal. They definitely do better in the ground. They take up less room and produce less than zucchini, but I love to grow them because it's always hit or miss buying unblemished and ripe eggplant in the stores.
Great job! I just started following you and have enjoyed your classic Italian/Sicilian recipes. Simple and as pure to the original as can be. We have made many of these dishes in the past but you put these dishes in simple terms that anyone can follow. Keep it up…and we’ll keep watching. I’ll keep searching your recipes but if you haven’t already you need to dive into octopus! Sepia, and calamari in red sauce …. Holiday favs 😉
Thanks very much! I don't have and octopus recipes yet. I do have a few calamari though. This squid ink pasta with spicy calamari you might like: czcams.com/video/JZD7ONon3kE/video.html
@@SipandFeast you're welcome! Been a rough year in the garden here in Missouri! Have you ever grown white eggplant? Or Rosa Bianca? Rosa Bianca is a wonderful eggplant!
I've never grown white eggplant. I'll definitely give it a try next year! I have grown small round eggplants (not sure variety) and Japanese long pink/purple ones.
I'm a big fan of your videos and I like how you roasted the eggplant instead of having to fry it in Pasta a la Norma. I will say though that I prefer casereccia instead of ziti pasta. Please, let me know which butane burner is used in the video and the make of the 14" pan. Thanks.
Fantastic Recipes and your presentation of them is impeccable!!! Love watching them all. Wonder if you do a recipe called Cappelini Aragosta. It's a Blush sauce with Sun Dried tomatoes and Lobster over Cappelini. When I lived in Jersey a Restaurant there served it but now that I'm down here in Texas I can't find it anywhere.
I'll start to include the burner in links. For now though, it's an Iwatani brand burner. Amazon has many models. They all work basically the same. You can buy the butane fuel from them too, or if you have an Asian grocery store nearby, there you'll find the fuel even cheaper.
This one is a Vigor 14" stainless steel. Webstaurantstore sells it. Amazon has a Cuisanart version if you want to buy from them, but I'm not sure if it's as good. This Vigor pan which is single ply performs just as well if not better than my tri-ply Tramontina and All-Clad pans.
@@SipandFeast Thank you! I'm enjoying binge-watching your videos, and am looking forward to cooking many dishes as soon as my kitchen is delivered to my new house.
I've just recently discovered your CZcams channel! I LOVE it! I'm a vegetarian, and it's awesome to see so many recipes that don't have meat in them! Can't wait to try this and please keep them coming
Hey thanks and welcome to the channel! Glad you're enjoying the recipes!
I like this man very much. He's down-to-earth and clear in his instructions.
You knocked it chef! Years ago I was also nervous using anchovies. After tasting my “creations’ now all my Greek friends are using them. Melitzanes (eggplants) are also extremely popular with Greeks. (una fatsa una ratsa). This recipe is spot on- and I love your versatility regarding ingredients and amounts with all your recipes. I also love all the products you use. The Kirkland extra virgin olive oil and all the Kirkland brands are excellent. And DiCecco pasta is the best for the price. The Greek brand Misko is comparable. Thank you for posting your very special videos for us.
Thanks very much! I try to tell people how good anchovies are, but it's sometimes a tough sell. Greeks definitely know how to make many great eggplant dishes. Thanks for liking the products. I feel like I mention Costco in every video haha.
Excellent ! 🤎 Good for breakfast, lunch, dinner, or a midnight snack.
One of my favorites....Easy and delicious ...
Can’t wait to start harvesting my eggplant. This will definitely be on my cooking list. Looks SPECTACULAR!
Thanks very much! My eggplant plants finally started growing quickly this week. They'll be about 4-6 weeks behind my tomatoes.
Love the eggplant recipes...my garden is really pumping them out.
Thanks! That's awesome that your eggplants are doing well. I only have 2 right now with one being attacked by some animal. Probably a squirrel lol.
DEFINITELY making this with my eggplant from my garden!
i like that you do full pound pasta recipes -- makes it easier to just run with it when i'm cooking for the fam.
made this last night, and the kids loved it as well.
keep up the good work!
Thanks man! I try to do a full pound most of the time. All the food I make is for my family and it would be counterproductive to make small amounts. Glad your family liked it!
as a jersey guy, gotta love the eggplant! looks fantastic.
Thanks! Eggplant is probably my favorite veggie and especially during summertime.
A waiter at Cafe Sorrento in Little Italy, NYC (now closed), told me that ziti alla Siciliana was Neapolitan chefs' version of pasta alla Norma. They simply swapped out the ricotta salata for mozzarella. Also, in most restaurants, this is a baked dish. (I still like the looks of yours.).
I fel for you cause you love your grandmas cooking, ima grandma . My grandson is like you he loves to cook with his wife and eat .
This looks Great I have never had this and I love eggplant I`m making this for sure Your show is great.
Thanks Richard! Hope you enjoy it!
I’m doing this recipe, I’m vegan and my cheese would melt beautifully!!!! Thanks again👍😜
Got here saw your face and knew it would be the best…. Thank you God Bless
Delicious!
My family came from Iran and they love using eggplants there. Smelling eggplants cooking reminds me of childhood lol
Eggplants are great. Probably my favorite summer veggie. I love to grow them too. You don't get too many per plant so they seem more valuable lol.
Omg, look at this kid cook ❤
Looks great! Another wonderful recipe with eggplant…lovin it! 😁
keep it up, you'll be at 100k subs soon
Thanks for the support!
Bravissimo! I just started watching your Channel recently, and I must say that I am impressed. Coming from a household such as my own, everything is handmade right down to the pasta. I love your explanations on how you feel price and taste-wise with everything you use. I also love your small modern Twist on very old traditional meals. Will share with many of my friends and family. Keep the videos coming.
This dish is calling my name!!! I will need to make this soon. Huge fan of eggplant and that sauce was spot on. People shouldn’t be afraid of cooking with anchovies. They cook down and liquify. It adds flavor with a brine/saltiness to your dishes. Top it off with some Pecorino Romano and it’s done. Awesome! Another fine dish! TFS, brother!
Who makes that pan? I need one just like it.
Yeah I love anchovies. That stuffed eggplant coming up has some in it. The pan is made by Vigor. It's an amazing pan and very inexpensive for the size. I got it at webstaurantstore com. It could probably hold 2 pounds of pasta. Hardest thing is washing it because I can't fit it in the sink lol.
@@SipandFeast Thanks for your reply. I hear you about it fitting in the sink. Thanks for the info. I’ll look into it. Look forward to the stuffed eggplant! I was so annoyed at myself the other day for forgetting to buy some for my Ciambotta the other night. Eggplant really helps make that dish along with zucchini. I’ll need to make it again.....with eggplant this time!!!
I think eggplant is great in ciambotta, but not absolutely necessary. I just made a big batch the other night. I'm not sure if I'll film a version, but I shot photos for my website. I have a bunch leftover in the fridge that tastes even better now.
@@SipandFeast Agreed, leftovers are always better the next day.
I know that eggplant is not a must in Ciambotta, but I just love it. I always use in my recipe. So, for me I noticed it missing. I try to stay traditional with all veggies during the summer. But this time I went with hot Italian sausage.
I’ll need to check out your website. Thanks for your reply! I enjoy our conversation. Have a great weekend! 👍🏼
Not being Italian and for many years not being able to go to “authentic” Italian Restaurants... Or for that matter any restaurants. Being extremely busy raising four sons, owning a Dessert Cafe and specializing in high end Weddings Cakes... My Late Husband was Polish and I’m Irish and Welsh, l made America-Italian basic foods. I would have to guess, l never even heard of at least 50 to 60% of your delicious recipes! I must have been living underneath the proverbial culinary rock! Boy, were we missing a lot of delicious foods.
When you say, “Sunday Sauce/Gravy”, I’m like... WHAT? Sunday dinners for my family was either a Roast Beef, Yorkshire Puddings with Roasted Potatoes and a vegetable or two. Or for my darling hubby, l cooked “Bigos” (a Polish Hunter’s Stew) or Kielbasa with homemade Pierogis stuffed usually with Potato & Farmer’s Cheese or Sauerkraut & Bacon. I’ve made Homemade Sauce in my lifetime, I mean back then it was either Prego or RAGU! My Irish Nana (born and raised in County Cork) once use a jar of RAGU and added Maple Flavored Breakfast Sausages! After that we were afraid to let her cook!
I absolutely love your Channel and all of your recipes and especially the way you talk to your audience! Thank you ♥️👍🏼👏🏼👏🏼👏🏼
Thanks so much! Your homemade pierogis sound incredible!
Awesome 😎
I love eggplant so this is gonna be perfect. Thanks for sharing. Mangia
Thanks very much!
This recipe u made looks absolutely delicious. I love eggplant. I always make eggplant Parmigiano. Do u like zucchini flowers?. My husband stuffs them with a small ravioli
Definitely making this! Looks amazing!
Gr8 recipes,like your chanelChef .Thanks
Nicely done. Thanks for sharing. This is going in the rotation...
Thanks! Hope you enjoy it!
Love anchovies
Oooh! I'm so gonna try this. Thanks!
Hope you enjoy it!
Love your videos, love your style. Never tried growing eggplant... Is it like growing zucchini? Awesome videos! ~ Chris from NW Jersey 🙂
Thank you man! Eggplant and zucchini are both pretty easy to grow. I'm growing eggplant in pots this year which isn't ideal. They definitely do better in the ground. They take up less room and produce less than zucchini, but I love to grow them because it's always hit or miss buying unblemished and ripe eggplant in the stores.
@@SipandFeast I grew zucchini in pots last year. The yield wasn't great but I got a few. Really enjoy your content! Have a good weekend!
Great job! I just started following you and have enjoyed your classic Italian/Sicilian recipes. Simple and as pure to the original as can be. We have made many of these dishes in the past but you put these dishes in simple terms that anyone can follow. Keep it up…and we’ll keep watching. I’ll keep searching your recipes but if you haven’t already you need to dive into octopus! Sepia, and calamari in red sauce …. Holiday favs 😉
Thanks very much! I don't have and octopus recipes yet. I do have a few calamari though. This squid ink pasta with spicy calamari you might like: czcams.com/video/JZD7ONon3kE/video.html
@@SipandFeast well that would have to be very special…. Being Sicilian that squid ink runs though my veins 😉. Will def ck it out!
Yum! Thanks James! Looks fabulous! 👍💙
Thanks Marty!
I love your channel.Wishing you much success.You have a great brand.Good luck!
Thanks so much🙏
God Bless you my dear man you could cook…lol, deliouis
Another great recipe! I can't wait to try this!.I wish my eggplant would start growing a little bit better this year!
Thank you! I am patiently waiting for mine to start growing as well. Worth the wait!
@@SipandFeast you're welcome! Been a rough year in the garden here in Missouri! Have you ever grown white eggplant? Or Rosa Bianca? Rosa Bianca is a wonderful eggplant!
I've never grown white eggplant. I'll definitely give it a try next year! I have grown small round eggplants (not sure variety) and Japanese long pink/purple ones.
OMG, succulent and simple and perfect...so beautiful🍅🍆🧀🍷
Thank you! This is one of our go-to summer recipes because of the simplicity.
Manga my friend, God Bless
Yes to anchovies!
you guys!! he was referring to another eggplant recipe at 3:07
I'm a big fan of your videos and I like how you roasted the eggplant instead of having to fry it in Pasta a la Norma. I will say though that I prefer casereccia instead of ziti pasta. Please, let me know which butane burner is used in the video and the make of the 14" pan. Thanks.
Both items are linked in my shop in the desciption. I agree the other past might have been better. Thanks for liking the videos!
At what point would you add the anchovy? I love anchovy!
Fantastic Recipes and your presentation of them is impeccable!!! Love watching them all. Wonder if you do a recipe called Cappelini Aragosta. It's a Blush sauce with Sun Dried tomatoes and Lobster over Cappelini. When I lived in Jersey a Restaurant there served it but now that I'm down here in Texas I can't find it anywhere.
Thanks! I will add it to the list. Sounds great!
Delish
where is the video for those stuffed eggplants at 3:08?
Yes...haunting stuffed and trussed eggplants clip😊
Do you have an Amazon storefront linked anywhere? We’re curious about the portable gas stove you use.
I'll start to include the burner in links. For now though, it's an Iwatani brand burner. Amazon has many models. They all work basically the same. You can buy the butane fuel from them too, or if you have an Asian grocery store nearby, there you'll find the fuel even cheaper.
Out of curiosity, what's the name/model of the high sided frying pan you use?
This one is a Vigor 14" stainless steel. Webstaurantstore sells it. Amazon has a Cuisanart version if you want to buy from them, but I'm not sure if it's as good. This Vigor pan which is single ply performs just as well if not better than my tri-ply Tramontina and All-Clad pans.
Anything with zucchini and eggplant?
😘👌💕Delicioso😋
Thank you!
I really enjoy your program, but you are KILLING my keto!!! 😭😂
Damn it man. Now I need a 14-in pan. Where'd you get yours Jim? 😁
Hey it's linked in my shop right in the description above.
woah, where did the stuffed eggplant at 3:08 come from im confused
I intended to publish it here on CZcams, but instead opted to put that one on my Patreon.
@@SipandFeast haha all good i was like wow did i miss a step.. love the videos btw!
What brand is your 14" pan?
I'm using a Vigor. Winco and a few other restaurant supply store brands make the exact same one.
@@SipandFeast Thank you! I'm enjoying binge-watching your videos, and am looking forward to cooking many dishes as soon as my kitchen is delivered to my new house.
What is that at 3:08 ?
Good question. Not this dish though! 😅
Wait, what happened at 3:07 ?
I was just referencing another recipe (stuffed eggplant) that I spoke about earlier in the video.
I'd like to see where he stores (all of) his olive oil! Lol.
Under my bed.
Dude, it pains me to see you use a knife that needs to be sharpened.
Anyway, great recipes. Thanks!
He is a really cool guy, love the food, but his shitty kitchen always remind me how shitty is my kitchen too