This dish was inspired by something we had in a restaurant in Corsica last year: roasted eggplant, zucchini, and bell peppers, that are subsequently baked with a generous amount of cheese. The Sardinian pecorino I used for my own rendition … Continue reading Baked Vegetables with Cheese
We love risotto and make it quite often. The nice thing about this recipe for bell pepper risotto is that no flavor is lost because the bell peppers are cooked in the stock that will be used for the risotto … Continue reading Bell Pepper Risotto (Risotto ai Peperoni)
This pasta dish was inspired by a dish on the menu of my favorite trattoria in Amsterdam: Lo Stivale d’Oro. They have “tagliatelle alla pugliese” on the menu, which is tagliatelle with peppers, salami and tomato sauce. (I have never seen this dish in Puglia, so my guess is that it is called pugliese because they use hot salami from Puglia.) I like it better with penne and prefer to use a type of salami that is not as hot. The taste of the dish is determined to a great extent by the salami used. I prefer to use a … Continue reading Penne with peppers and salami (Penne peperoni e salame)
Peperonata is a classic Italian side dish with peppers as the main ingredient. It is good with light meats such as chicken, rabbit or even frog legs. It is simple to make, healthy and very tasty. Instead of eating it as a side, you could also serve peperonata as pasta sauce over penne rigate, or even as a topping for crostini. Ingredients 1 red pepper (capsicum) 1 yellow pepper (capsicum) 1 green pepper (capsicum) 200 ml (1 cup) passata (sieved tomatoes) 150 grams (1/3 pound) red onions 1 garlic glove salt and fresly ground black pepper olive oil Preparation Slice … Continue reading Peperonata
Stefan's Gourmet Blog 