Toast the pepper; peel it, deprive it of the seeds and filaments and reduce it to strips.
Wash the aubergine and remove the petiole; then cut into cubes and place in a colander, sprinkled with salt, to lose the liquid of vegetation.
Brown the crushed garlic in a pan with the oil; remove it and dissolve the desalted anchovy fillets in the sauce.
When they are golden, add the fillet tomatoes, the pepper, the capers and the olives.
Perfume with a handful of well-cleaned basil leaves; add salt and pepper and cook for about a quarter of an hour on a moderate flame.
Boil the pasta in abundant salted water; drain it al dente and toss it with the prepared sauce.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.