Calabrese Recipes from Chef Peter | Tutto Apposto Staten Island
Bring a taste of Calabria home. Chef Peter, the chef behind Tutto Apposto, our Italian restaurant in Staten Island at 31 Page Ave, is sharing three classic Calabrese cuisine recipes from his kitchen: Melanzane Calabrese, Pasta al Forno Calabrese and Branzino Calabrese. Cook them at home, or come taste them made by Chef Peter himself.
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Melanzane Calabrese
Baby eggplant stuffed with boiled eggs, provola, spicy soppressata, breadcrumbs, Pecorino Romano and pomodoro.
Ingredients (Serves 6)
- 6 small eggplants (baby)
- 3 boiled eggs, chopped
- 1 cup provola, diced
- 1 cup spicy soppressata, diced
- 1 cup breadcrumbs
- ½ cup Pecorino Romano, grated
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 cups pomodoro sauce
- Salt and black pepper
- Extra virgin olive oil
- Fresh basil for garnish
Preparation
- Bring a large pot of salted water to a boil. Cut eggplants in half lengthwise and boil until tender, about 8–10 minutes. Drain and let cool. Scoop out center and chop the flesh.
- In a bowl, combine chopped eggplant, boiled eggs, provola, soppressata, breadcrumbs, Pecorino Romano, garlic, parsley, salt and pepper.
- Stuff the eggplant halves with mixture and place in a baking dish with pomodoro sauce.
- Drizzle with olive oil and extra breadcrumbs.
- Bake at 375°F for 25–30 minutes until golden and bubbly.
- Finish with fresh basil and a drizzle of extra virgin olive oil.
Chef Peter’s Tips
- Use small firm eggplants for best texture.
- The boiled eggs add a rich traditional Calabrese flavor.
- Do not overcook the eggplants.
- Finish with fresh basil and a touch of extra virgin olive oil.
Pasta al Forno Calabrese
Rigatoni baked with mini meatballs, boiled eggs, soppressata, provola, pomodoro and Parmigiano Reggiano.
Ingredients (Serves 8)
- 1 lb rigatoni
- 1 lb ground beef (for mini meatballs)
- 3 boiled eggs, chopped
- 1 cup soppressata, diced
- 1 cup provola, diced
- 2 cups pomodoro sauce
- 2 eggs (beaten, for mixture)
- 1 ½ cups Parmigiano Reggiano, grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and black pepper
- Extra virgin olive oil
Preparation
- Make mini meatballs: combine ground beef, breadcrumbs, egg, garlic, parsley, salt and pepper. Form small meatballs and brown in olive oil. Finish cooking in pomodoro sauce.
- Cook rigatoni in salted water until al dente. Drain.
- In a large bowl, combine rigatoni, meatballs, boiled eggs, soppressata, provola, pomodoro sauce, beaten eggs and half of the Parmigiano Reggiano.
- Transfer to a baking dish, top with remaining Parmigiano Reggiano and extra provola.
- Bake at 375°F for 20–25 minutes until golden and bubbly.
- Let rest 10 minutes before serving.
Chef Peter’s Tips
- Use high quality provola and Parmigiano Reggiano.
- The boiled eggs give a rich authentic Calabrese flavor.
- Do not overcook the pasta – keep it al dente.
- Let it rest before serving for the perfect texture.
Branzino Calabrese
Wild-caught branzino, floured and pan seared, then finished in the oven with white wine, grape tomatoes and Calabrian chili peppers.
Ingredients (Serves 4)
- 2 whole branzino (1–1½ lbs each), cleaned and scaled
- ½ cup all-purpose flour (for dusting)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, sliced
- 1 cup grape tomatoes (halved)
- 2–3 Calabrian chili peppers (or to taste, sliced)
- ½ cup dry white wine
- Fresh parsley, chopped
- Juice of 1 lemon
- Salt and black pepper
- Lemon slices for garnish
- Extra virgin olive oil
Preparation
- Preheat oven to 400°F.
- Pat branzino dry and season inside and outside with salt and pepper.
- Lightly coat both sides in flour, shaking off excess.
- Heat olive oil in a large oven-safe pan over medium-high heat. Pan sear branzino 2–3 minutes per side until golden and crispy.
- Add butter, garlic, Calabrian chili peppers and grape tomatoes. Sauté for 1–2 minutes.
- Deglaze with white wine and let it reduce for 2–3 minutes.
- Transfer the pan to the oven and finish for 12–15 minutes (depending on size) until fish is cooked and flakes easily.
- Finish with fresh parsley, lemon juice and a drizzle of extra virgin olive oil.
Chef Peter’s Tips
- Coat the branzino lightly in flour for a crispy golden crust.
- Pan sear first to lock in flavor, then finish in the oven.
- Use fresh, wild-caught branzino.
- Calabrian chili peppers give the perfect authentic heat.
- Finish with fresh parsley, lemon and extra virgin olive oil.
Taste Chef Peter’s Calabrese Cooking at Tutto Apposto
31 Page Ave, Staten Island, NY 10309 · Call 718-227-8582
Calabrese Recipe Collection with Chef Peter
