Posted in Food, Italian, Pasta, Vegetarian, tagged Cooking, Food, Italian, Jamie Oliver, Pasta, Peppers, Perperonata, Reicpe, Vegetarian on 21 December 2016|
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A simple midweek pasta supper for using up those multi-pack peppers. It reminds us of summer and Italy.
Wine suggestion: a great match with Cabernet Franc. The bell pepper, inky and pencil shaving character really compliments the flavours in this simple dish. A favourite of our is the Ch du Hureau from Saumur. Their “Tuffe” a youthful Cab Franc is a gem that regularly makes its way onto our wine rack. If you want to stick with Italian a 100% Sangiovese would make an excellent choice too.
Pasta Peronata – serves 4 (easily halved)
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 2 red onions, finely sliced
- 2 cloves garlic, grated or crushed
- 2 handfuls fresh flat-leaf parsley, leaves finely chopped and stalks reserved
- 2 tbsp balsamic vinegar
- 2 handfuls grated Parmesan cheese
- 2 heaped tablespoons mascarpone cheese or crème fraîche (optional – we don’t usually add this unless we have some already)
- 500g rigatoni or penne pasta
Put the peppers into a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Cover with a lid, and cook gently for about 15 minutes until softened. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and cook, stirring, for about 3 minutes. Season to taste. Add the vinegar, then add a handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.
Cook the pasta according to the instructions on the pack. Reserve a little of the cooking water before draining. Toss the peppers, pasta & chopped parsley in a large warm bowl. Add a bit of the reserved pasta water and a splash of good olive oil to coat the pasta. Serve with the rest of the Parmesan.
(Original recipe by Jamie Oliver).
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Posted in Food, Side dish, Vegetarian, tagged Balsamic Vinegar, Cooking, Food, Pecorino, Pecorino & Capers, pecorino cheese, Pepper Salad, Peppers, Recipe, Salad, side dish on 15 May 2014|
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Marinated Pepper Salad with Pecorino & Capers
This salad is really versatile and can be served on it’s own as a starter, with a good variety of barbecued meats like the sirloin steak we had here or grilled mushrooms. It has a great balance of earthiness, sweetness and a salty freshness from the peppers and capers which match the pecorino cheese really well.
Marinated Pepper Salad with Pecorino – serves 2 as a starter or more as a side
- 1 red pepper, quartered
- 1 yellow pepper, quartered
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp water
- ½ tsp muscovado sugar
- 2 thyme sprigs
- 1 garlic clove, thinly sliced
- 10g flat-leaf parsley, leaves picked
- 15g basil leaves
- 30g watercress
- 50g mature pecorino shaved
- 1 tbsp capers, drained
Preheat the oven to 190ºC/Gas Mark 5.
Toss the peppers with 1 tbsp of the oil and a little salt. Scatter in a roasting tin and roast for 35 minutes, or until soft and starting to colour. Remove to a bowl and cover with cling film. Leave to cool, then peel and cut into thick strips.
Whisk together the marinade ingredients: 2 tbsp of the oil, the balsamic vinegar, water, sugar, thyme, garlic, and some salt and pepper. Pour this over the peppers and leave aside for at least an hour or overnight in the fridge.
When ready to serve, toss the herbs, watercress, drained peppers, pecorino and capers together. Add the last tbsp of olive oil and 1tbsp of the marinade. Season to taste.
(Original recipe from Plenty by Yotam Ottolenghi, Ebury Press, 2010.)
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Posted in Food, Healthy, Vegetarian, tagged Cooking, Easy, Frittata, Low fat, Pasta, Peppers, Recipe, Scallions, Sweetcorn, Vegetarian on 7 April 2011|
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… it was. You know when you read a recipe and it looks tasty enough, but nothing special; good for a weeknight. Well this looked like that, and then had such great balance of flavours it had to make the blog. It did take longer than we expected, but the pizza-like aromas from the oven had us salivating and it was worth the wait. More like a veggie pasta bake than a frittata we reckon.
Easy oven frittata (serves 4, or less if you’re hungry)
- 1/2 tsp oilve oil
- 85g fusilli, macaroni or small pasta – we used conchigle
- 1 bunch of scallions, chopped
- 85g frozen peas
- 85g frozen or tinned sweetcorn
- 1 red pepper, seeded and chopped
- 2 large eggs
- 150ml milk
- 1 tbsp fresh thyme leaves
- 50g good Irish cheddar, grated (Bandon Vale worked well)
- 2 tbsp parmesan, finely grated
- a green salad to serve
Preheat oven to 190C / fan 170C and grease a 1.2 litre baking dish with olive oil
Cook the pasta in salted boiling water for 8 minutes. Add all the veg and cook for a further 2 minutes. Drain and tip into baking dish.
Beat together eggs, add thyme and milk and beat a little more. Mix in most of the two cheeses and some black pepper and a sprinkle of salt. Pour into the baking dish, stir, then scatter remaining cheeses on top.
Bake for 35 to 40 minutes until golden and set. Cool for a minute or two and serve with the salad leaves.
Surprisingly tasty and low fat too! What more could you ask for?
(Original recipe from BBC Good Food)
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