Hanini Ricotta with Veggie Mix
In a medium sized pan, add the Mayor Onions, add some salt and pepper and shallow fry for a couple of minutes. Add the Kunserva and let cook for another minute. In the meantime, grate the zucchini and finely chop the parsley and add with the onions. Lightly crush the Hanini Irkotta with a fork and add to the pan. Add the grated cheese and the beaten eggs. Grease an oven proof dish with some butter and add the mixture in the pan. Cook in moderate oven for around 30 minutes.
Aubergines in tomato sauce
Dice the aubergines and fry them with a very small amount of oil in a non-stick pan.
Dice the celery and carrot.
Lightly fry the onions together with the celery and carrot.
Once the vegetables are golden, add the Mayor Polpa with Basil and cook for a further 10 minutes until the sauce slightly thickens.
Add the aubergines, salt, pepper, capers, olives, raisins, almonds, honey and vinegar. Cook till the vinegar evaporates and the vegetables caramelise.
May be served chilled or at room temperature.
Boil the potatoes in ample salted water, then drain, peel and mash.
Add the salt, pepper, grated Ħanini Pekorin cheese, a little finely chopped parsley and if desired some ground nutmeg.
Let cool, mix well and form into croquettes (balls or rolls).
Lightly coat in flour and deep fry in hot (but not boiling) sunflower oil.
Remove with a slotted spoon and place on absorbent paper. Add a pinch of salt and serve hot.