I have been inspired by my darling niece, Hannah, who said to me, ‘The planes may be grounded, but never fear, you can travel to Italy from your very own kitchen.’

I thought I’d take on her challenge. I’m going to cook a little Good Friday, Italian dinner for Tim and I.

With this spontaneous thought, I’m only going to cook from what’s in the pantry and follow Jacinda’s advice and stay at home. Pre Covid-19, I would have gone to the supermarket to buy two ingredients, but not any more. I can’t cheat anyway as it’s Good Friday and all the supermarkets are closed. Tim is our designated shopper, he likes the outing, good for his mental health he says. For me, my goal is to not go to a supermarket during the lockdown. I spend my time trying to discourage him from going, so the last thing I’m going to do is ask for some mozzarella and ricotta. So, I’ll be substituting ingredients, but I will put up the real recipes as I’m sure it will provide a better outcome, but just have fun cooking with what you have.

So this is what I’m cooking…

Grilled Eggplant Rollatini

As I had no ricotta and fresh mozzarella to roll up in eggplant, I grated a zucchini, added a little grated tasty cheese and stirred in an egg. They were sensational.

Spaghetti Aglio E Olio

This very simple pasta of just olive oil, garlic and chill flake is one of my all-time favourites and there’s every chance you will have all the ingredients.

Meatballs in Tomato Sauce

I didn’t have half the ingredients for this delicious meatball recipe, but I improvised and even used a little mince and a couple of very good pork sausages. They were scrumptious and even got accolades from my critic, Tim!

Recipes

Grilled Eggplant Rollatini

Ingredients

For the marinara

2 tbsp olive oil

2 cloves crushed garlic

1/4 tsp chilli flakes

tin of crushed tomatoes

3 tbsp chopped basil

Salt and pepper

For the Rollatini

1 cup ricotta cheese

1 cup fresh grated mozzarella

1/3 cup grated provolone

2/3 cup grated Parmigiano

1 egg

1/4 cup chopped basil

2 large eggplants

1/3 cup olive oil

Salt and pepper

Directions

For the Mariana

Put oil, garlic and chilli flakes in a pan. Cook until fragrant. Add tomatoes. Cook till slightly thickened for about 20 minutes. Add S&P.

For the Rollatini

Whisk ricotta, 1/3 cup mozzarella, parmesan, egg and basil together.

Cut eggplant longways into strip 34-mm thick. Brush with oil both sides and lay on baking paper and bake at 180 degrees until soft. Place heaped spoon of filling and roll-up. Place in a dish and pour over marinara sauce and top with a little parmesan and mozzarella. Cook for about 15 minutes.

Spaghetti Aglio E Olio

Ingredients

400g  spaghetti

90 ml of olive oil

5 cloves garlic

pinch dried chill flakes

little chopped parsley

grated pecorino

Directions

Cook pasta al dente and lightly drain. In a large frying pan, cook garlic and chilli flakes in olive oil. Add the spaghetti and toss to coat. Season and serve with grated pecorino.

Meatballs in Tomato Sauce

Ingredients

180 olive oil

1 finely chopped onion

100g pine nuts

3 cloves crushed garlic

chopped parsley

tsp dried basil and rosemary

50g fresh breadcrumbs

250 g ricotta

25g grated parmesan

Grated zest of a lemon

1 egg

500g of pork or beef  mince or better still a combo

Sauce

2 tins crushed tomato (we used Mutti)

100ml red wine

Directions

Put some olive oil in a pan and cook onion and pine nuts – set aside

Put herbs, breadcrumbs, ricotta, lemon zest and mince in a bowl and mix with your hands. Roll into balls. Heat rest of oil and brown the ball until golden brown. Gently add to the balls to the sauce and simmer for 10 minutes. Serve with a little grated parmesan.