Chef Silvio Suppa with Fox-TV News Anchorman, Logan Byrnes.

They had a great time in the kitchen making Eggplant Fungitielli - a great hot or cold dish and easy to make!

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.

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.


Chef Silvio prepares Baramundi a new Australian fish on Fox-TV.

View Video of Chef Silvio on Fox here.