Did you look at part 1 of Michael Diacono’s recipes and ended up just wanting more? Here are a few more summer recipes that are great to try this hot season.

Marrow and Cheese Balls


Marrows aren’t the most exciting of vegetables and getting the kids to be excited about them is hard. These cheesy balls recipe, however, will have the kids (and their parents) screaming for more!


  • Olive oil
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 large marrows
  • Salt and pepper
  • Handful pine nuts
  • ½ lemon, zest only
  • 2 large handfuls fresh breadcrumbs
  • Handful mint
  • Handful parsley
  • Handful Pecorino, grated
  • 1 whole mozzarella di buffola
  • 1 egg
  • Flour for dusting

Dipping sauce

  • 1 tbsp mayonnaise
  • 1 tbsp yoghurt
  • 1 tsp olive oil
  • Salt and pepper
  • 1 tsp nigella seeds


  1. Pre-heat the oven to 200°C.
  2. Heat some olive oil in a pan and sauté the onion and garlic until soft.
  3. Dice the marrows and add to the pan and season with salt and pepper.
  4. Add the pine nuts and lemon zest and allow to cook for approx. 7 mins.
  5. Remove from the heat and add the breadcrumbs, mint, parsley and Pecorino.
  6. Cut the mozzarella into bite sized pieces and add to the mixture.
  7. Add the egg and mix well.
  8. Roll 1 tbsp of mixture into a ball and roll in the flour, placing on a baking tray when finished.
  9. Repeat with the remaining mixture.
  10. Top with olive oil and place in the oven for approx. 10 – 15 mins until golden.
  11. Allow to rest for 10 mins.
  12. In a separate bowl mix the mayonnaise, yoghurt, salt, pepper, olive oil in a bowl and top with nigella seeds.
  13. Serve the marrow cheese balls on a bed of rocket with lemon wedges and some of the mayonnaise mixture on the side.

Aubergine burgers


In today’s world where carbs are the enemy, and gluten is their leader, burgers have become a no-no. This recipe uses slices of aubergine to replace the bread, fresh tomato sauce for a healthier take on this loved classic. (Note: This is not a gluten-free recipe. To make it gluten-free simply substitute the flour with polenta and use gluten-free bread to make the breadcrumbs).


  • 500g beef and pork mince
  • 2 cloves garlic
  • Handful parsley, chopped
  • 1 tsp dried thyme
  • 100g Parmesan
  • Handful breadcrumbs
  • Handful oats
  • 1 – 2 eggs
  • Salt and pepper
  • 2 long aubergines
  • Flour, for dusting
  • Olive oil, for frying

Tomato and garlic sauce

  • Olive oil
  • 2 cloves garlic
  • 1 tbsp balsamic vinegar
  • 1 tin tomatoes
  • 2 tsbp sugar
  • Handful basil
  • Salt and pepper


  1. Preheat the oven to 200°C.
  2. Mix together the minced meat, garlic, parsley, thyme, Parmesan, breadcrumbs and oats and mix well.
  3. Add one egg and if the mixture is still too dry add the other.
  4. Season with salt and pepper and set aside.
  5. Top and tail the aubergines and cut into an even number of slices.
  6. Place a large tablespoon of meat mixture on one slice and top with another slice.
  7. Dust the aubergine burger in flour and gently fry on each side until the aubergines become golden.
  8. To make the tomato sauce, heat some olive oil and fry the garlic on low heat for a few mins.
  9. Add the vinegar and the tomatoes.
  10. Add the basil, sugar, salt and pepper and allow to simmer for 20 mins.
  11. Transfer the aubergine burgers to a baking tray and bake for 25 mins.
  12. Serve aubergine burgers with tomato sauce and some more freshly chopped parsley.


2017 – VIDA Magazine – Michael Diacono