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Pan Fried Eggplant Sticks

6 Delicious Recipes to Serve for Memorial Day Weekend

Kick off the Grilling Season with Colavita

For most people, Memorial Day Weekend means the start of summer and grilling season, pool parties and of course, barbecues. There are plenty of creative ways of using your grill besides simple hamburgers and hot dogs. Colavita brings you six delicious recipes, five of which use your grill in an unconventional way, with delicious results! 

Fried Eggplant Sticks

An incredibly simple way to make pan fried eggplant sticks that get finished on the grill. It makes a great appetizer for Memorial Day.


  • 1 large eggplant
  • 2 cups flour
  • 3 eggs
  • 2 cups breadcrumbs
  • Colavita Pure Olive Oil


  • ½ cup grated Parmigiano cheese
  • freshly chopped parsley or basil

Dipping sauces

  • Colavita marinara sauce
  • Colavita pesto sauce
  • ricotta cheese


Peel the eggplant and cut into sticks. Season the eggplant sticks with salt and pepper. Place on paper towels to drain off water for about 10 minutes. Put the flour, egg and breadcrumbs into separate bowls. Place eggplant sticks into the flour first, coating all the sides. Shake off the excess. Then place the floured eggplant into the egg, coating all sides. Finally, dip the eggplant into the breadcrumbs, coating all sides well.

Add enough Colavita Pure olive oil in a heavy-bottomed, high-sided pan and heat. You want the oil to be hot. Gently place the eggplant into the oil. Do not crowd the pan, so fry the eggplant in batches. Fry the eggplant for about 2-3 minutes. The eggplant should be golden brown. Flip and cook another 2-3 minutes. Drain on a paper towel. Place on grill to finish off for about 1 minute. Remove to a large serving platter and garnish with grated Parmigiano and fresh herbs. Add small bowls of Colavita marinara sauce, ricotta cheese or Colavita pesto sauce for dipping and serve immediately.

Pasta with Broccoli, Sun-Dried Tomatoes and Olives

Pasta with broccoli, sun-dried tomatoes and olives is a luscious, satisfying dish with vegetables. Make it ahead of time and serve as a cold salad.


  • 12 oz broccoli florets, cut into bite sized pieces
  • 1 lb Colavita Campanelle pasta
  • 4 oz pitted black Colavita olives, cut in half lengthwise
  • 2 oz Colavita sun-dried tomatoes, thinly sliced and drained
  • ½ tsp garlic powder to taste
  • ½ tsp crushed red pepper flakes to taste
  • 1/3 cup grated Parmigiano-Reggiano cheese, more for garnish
  • ½ cup Colavita Extra Virgin Olive Oil, plus more for drizzling
  • coarse salt


Bring a well-salted 6-quart pot of water to a boil over high heat. Cook the broccoli until it turns bright green and is crisp-tender, about 2 minutes. Drain the broccoli, rinse under cold water and set aside. Cook the pasta until al dente. Reserve ¼ cup of the cooking water. Drain the pasta and in a large bowl, mix the pasta with the broccoli. Add the olives, tomatoes, garlic, pepper flakes, cheese and olive oil. Toss well and season with ¼ teaspoon of salt and the reserved cooking water 1 or 2 tablespoons at a time, if necessary. Adjust the seasoning with more salt, garlic powder and pepper flakes, if desired. Serve drizzled with additional olive oil and more cheese at the table, if desired.

Grilled Oysters with Pesto Mignonette

Enjoy this grilled oysters with pesto mignonette recipe. It is quick, easy and full of delicious and savory flavors.


  • 1 dozen large oysters, scrubbed

For the mignonette sauce

  • 1 tbsp Colavita Pesto
  • 1/4 cup Colavita Prosecco White Wine Vinegar
  • 1 tbsp minced shallot
  • 1/4 tsp freshly ground black pepper


First, prepare the mignonette by stirring the Colavita pesto, vinegar, shallot and pepper in a small bowl. Whisk until well combined.

Grill the oysters, flat side down, over high heat until they open, about 3 minutes. Close the lid of your grill while you do this. Using tongs, remove the opened oysters from the grill and place on a platter. Discard the flat top shell and use the bottom shell only. You can use a knife to peel back the shell. Line a platter with rock salt. Place the oysters on the rock salt, being careful not to spill their juices. Spoon the pesto mignonette over the oysters, and put the extra sauce in a small bowl and serve.

Pizza with Asparagus and Prosciutto

This is the perfect combination for the weekend when asparagus and spring onions are at their sweetest. Cut the asparagus spears on the diagonal if they are extra thick. You can also top the already baked pizza with dressed arugula. Try using the grill to cook the pizza, you will love the results.


  • 3 tbsp Colavita Extra Virgin Olive Oil; more for greasing the pan
  • all-purpose flour, for stretching the dough
  • 1 1/4 lb fresh pizza dough
  • 6 oz asparagus, trimmed and cut into 2” pieces
  • 1 bunch spring onions (or scallions), thinly sliced, white and green parts separated
  • 8 oz fresh mozzarella cut in ½” pieces
  • coarse salt and freshly ground black pepper
  • 2 oz thinly sliced prosciutto, cut into thin strips
  • 5 Colavita sun-dried tomatoes, thinly sliced


Heat the grill to high. Grease a large round pizza pan with olive oil. On a lightly floured work surface, roll the dough out into approximately the same size as the pan. Transfer the dough to the pan and using your fingers, press the dough to the edges. Brush the dough with 2 tablespoons of the oil and then top with the asparagus, the white parts of the onions or scallions and the mozzarella. Drizzle with the remaining tablespoon of olive oil and sprinkle generously with salt and pepper.

Bake the pizza until the dough browns on the bottom and sides and the cheese melts, 15 to 20 minutes. Lay the slices of prosciutto across the top. Sprinkle on the scallion greens and the sun-dried tomatoes. Slice the pizza into square pieces. Serve immediately.

Herb Marinated Lamb Chops

This dish cannot be rushed – herb marinated lamb chops must soak in their seasonings to produce their savory flavor. The process of sautéing, then grilling gives the meat a tender, yet juicy texture.


  • 3/4 cup Colavita Extra Virgin Olive Oil
  • 2 tbsp finely chopped fresh rosemary
  • 2 tbsp finely chopped fresh thyme
  • 3 cloves garlic, finely chopped
  • 2 tsp salt
  • ½ tsp freshly ground black pepper
  • 3 tbsp Colavita Olive Oil
  • 12 single lamb chops
  • Colavita jarred Pesto


In a small bowl combined the Colavita Olive Oil, rosemary, thyme, garlic, salt and pepper. Arrange the lamb chops in a large baking dish flat in one layer and drizzle the marinade mixture over the chops, turning them over to get some of the marinade evenly on all of the chops. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or overnight.

Let lamb chops sit out of refrigerator for about 20 minutes before cooking. Heat 1 tablespoon of oil in a large heavy bottomed sauté pan over medium high heat. Remove the chops from the marinade and sprinkle with a bit more salt of each side and place in the pan, working in batches of 4 chops. Sauté for about 4-5 minutes per side until a nice golden sear has formed. Place the chops on a baking sheet until all of the chops are done. Warm chops on the grill for 3 minutes and then top each lamb chop with a dollop of Colavita Pesto and serve.

Lemon Budino

A budino is a sweet Italian custard or pudding. Adding lemon to the mix makes this both sweet and tart, a great dessert to accompany any gathering.


  • 1/2 cup sugar, plus 2 tbsp
  • 3 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1/4 cup fresh Meyer lemon juice
  • 2 tbsp fresh regular lemon juice
  • 2 tbsp lemon zest
  • 3/4 cup whole milk, plus 2 tablespoons
  • mascarpone cheese for garnish
  • Colavita Olive Oil for ramekins


Rub Colavita Olive Oil around the insides of 6 ramekins to grease them. Combine ½ cup sugar, milk, egg yolks, flour, lemon juices and 1 tablespoon lemon zest in a large bowl; whisk until well blended. Using electric mixer, beat egg whites until foamy and increased in volume. Slowly add 2 tablespoons sugar to egg whites as you mix. Continue to mix until soft peaks form.

Fold the egg whites into the lemon mixture in two parts. Divide mixture among prepared ramekins. Place filled ramekins in a roasting pan. Pour enough hot water into roasting pan to come half-way up the sides of the ramekins. Using your grill, bake until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from pan. Refrigerate to serve cold. Top with mascarpone cheese and remaining lemon zest and serve.