Eggplant Fungitielli
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Serves 4–6 as an appetizer
Preparation time: 25 minutes

2 medium-sized eggplants, trimmed, cut into 1-inch cubes, and salted
4 large ripe plum tomatoes, cut in ½-inch cubes
8 fresh garlic cloves, finely chopped
1 small bowl fresh basil (tear apart when you use it)
2 tablespoons capers
1 tablespoon of dry or fresh oregano
4 ounces extra virgin olive oil
1 cup grated parmigiano cheese
1 cup fresh Italian parsley

Salt and freshly ground black pepper to taste. Heat oil in a large frying pan at medium heat. While the oil is heating up, squeeze the eggplant by hand to get rid of bitterness. Add garlic to the oil. When the garlic is gold in color, add eggplant. Stir constantly for about 5 minutes or until eggplant cubes become tender, but before they lose their shape. At this point add tomatoes, some basil, capers, oregano, and half of the parsley. Add salt and pepper to taste. Let everything cook for approximately 5 minutes until all the contents are cooked. Add half of the grated cheese. Give a final stir and taste for salt. Serve in a large serving platter. Sprinkle the rest of the parsley, and cheese, garnish with the rest of the basil, and serve hot, or later at room temperature. As an alternative to this dish, cook a pound of penne, toss it with the eggplant, and have a beautiful Campanian pasta dish.

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Barramundi
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Barramundi is an Australian fish that is just starting to be popular here. It has a flaky flesh and known for its light, delicate taste.  Barramundi is an Australian/Aboriginal name.

2 oz Cooking Oil
2 Fillets of Barramundi (5 - 7 oz each)
2 Servings Spring Mix Salad
Extra Virgin Olive Oil (1-1/2 oz)
Balsamic Vinegar (1 oz)
Balsamic Reduction (1 oz)
Salt & Pepper to taste
Flour, All Purpose (1/2 cup)

Directions
Add 2 oz of cooking oil in a frying pan on high heat.  While oil is heating, add salt & pepper to flour and coat the fish on both sides and then place in hot pan for approximately 2 - 3 minutes on each side till golden. When cooked, arrange fish on tossed salad that has been drizzled with Olive Oil and Balsamic Vinegar.  Give the dish a final drizzle with Balsamic Reduction. Use your imagination for presentation – you can sprinkle walnuts and cranberries around the plate or use seasonal foods to add a creative splash!  Serves two.

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Chef Silvio prepares Baramundi a new Australian

View Video of Chef Silvio on Fox here.

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Chicken Breasts with Sautéed Grapes

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Four 4 oz. Skinless chicken breasts pounded thin
2 oz. vegetable oil
2 oz butter
1 cup seedless grapes (mix red & white together)
1 tbsp finely diced shallots
1 cup all purpose flour
½ cup Spumante wine or Noir Mosto (grape juice)
½ cup chicken stock
Salt and freshly ground black pepper to taste

Directions:
Rinse chicken breasts and pat dry; lightly salt and flour chicken on both sides.  Place in hot oil.  When chicken pieces are browned well on both sides continue to cook on medium low heat, occasionally turning until well-browned and fully cooked.  Remove to plate.  Add butter and shallots to hot pan.  When shallots are golden in color add grapes, Spumante wine, salt & pepper to taste.  Briefly cook the grapes – you want them to retain their shape.  Adjust sauce consistency with chicken stock to your liking.  Pour over chicken and serve.

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Veal Chops with Fresh Plum Sauce

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Four 8 oz. veal chops
6 black plums pitted and cut in quarters
2 oz. vegetable oil
2 oz. butter
2 oz. Brandy
1 Tbsp finely diced shallots
4 oz. of veal stock or demi glaze|
1 cup all purpose flour
Salt & freshly ground black pepper to taste.

Directions:
Lightly salt, pepper and flour the veal chops on both sides. Place veal in a pan with hot oil and sear on both sides till done to your likeness. Place on a plate and add butter and shallots to the pan drippings. Stir on medium heat till shallots are golden in color then add plums, brandy, salt and pepper to taste and veal stock. Let sauce cook till it thickens, approximately 2 – 3 minutes. Pour plum sauce over veal chops and serve.