Rainy Day in August

What happened?

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Pasta with Romano Peppers

INGREDIENTS
5 tablespoons of extra-virgin olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
4 romano peppers, two red and two yellow, deseeded and sliced
300 g of cherry tomatoes, halved
A handful of fresh basil, chopped
1 fresh red chilli, deseeded and finely chopped
400 g of pasta penne
Salt
Pecorino cheese

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Grilled Vegetables with Balsamic Vinegar Dressing

INGREDIENTS
2 medium-sized aubergines
2 medium-sized courgettes
1 small bunch of fresh mint, leaves picked and chopped
1 garlic clove, finely minced
3 tablespoons of extra-virgin olive oil plus some extra for brushing
1 and ½ tablespoon of balsamic vinegar
1 fresh red chilli, finely sliced
Salt

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Pasta with Courgettes and Lemon Zest

INGREDIENTS
2 tablespoons of extra virgin olive oil
1 onion, finely diced
1 clove of garlic, minced
2 courgettes, sliced
650 ml of water
150 g of medium sized pasta
4-5 basil leaves, roughly chopped
2 tablespoons of Parmigiano Reggiano cheese, freshly grated
Zest of an unwaxed lemon, finely grated
Black pepper, freshly ground
Salt

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Chicken Cacciatora

INGREDIENTS
500 g of chicken thighs and drumsticks, bone-in and skin-off
3 tablespoons of extra-virgin olive oil
A small glass of white wine
1 small onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
1 big carrot, peeled and diced
1 celery stick
A handful of fleshy black olives, stone in
1 little bunch of fresh thyme
1 little bunch of fresh rosemary
2 bay leaves
300 g of good quality chopped tomatoes
Salt

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