Catherine Fulvio’s Italian favorites with an Irish twist

From bowls of spaghetti and meatballs to creamy risottos, a hearty Italian meal can take the chill off any winter's day.

Catherine Fulvio, with her book “Catherine’s Italian Kitchen,” has taken the tastes of Italy and deliciously fused them with her Irish heritage. Here are two of her recipes.

Spaghetti con polpette di melanzane
Servings:

Serves four

Ingredients

    • 2 large aubergines, roasted
    • Olive oil, extra-virgin
    • Salt and ground black pepper
    • 7.5 ounces breadcrumbs (may need more, depending on size of aubergines)
    • 4.5 ounces grated pecorino
    • 4 large cloves of garlic finely chopped
    • 2 teaspoons chopped mint
    • 1 teaspoon oregano
    • 2 egg yolks
    • Pinch of nutmeg
    • Salt and pepper, to taste
    • 20 fluid ounces homemade tomato sauce
    • 10 to 13 ounces spaghetti
    • Ricotta salata, grated

Preparation

Baking Directions:

Lugnaquilla

Ingredients

    • 1 pound plain white flour
    • 1 teaspoon sugar
    • 1 level teaspoon bread soda or baking soda
    • 1/2 teaspoon salt
    • 3 tablespoons chopped fresh thyme or parsley and chives
    • 3 tablespoons chopped sundried tomatoes
    • 12.5 to 15 fluid ounces sour milk or buttermilk
    • 2 tablespoons olive oil, plus extra for greasing
    • 5 ounces mozzarella, grated (or John Hempenstall)
    • 3.5 ounces pancetta, roughly chopped and pan fried (or Jack McCarthy
    • 3 tablespoons black olives, sliced
    • 1/2 teaspoon coarse sea salt
    • Thyme sprigs
    • 5 fluid ounces homemade tomato basil sauce (should be dense)
    • Extra-virgin olive oil, for drizzling

Preparation

Baking Directions:

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