Ingredients per 6 persons
Stale bread, 6 slices
Peppers, 3 of different colors
Pinenuts, 2 tbsp
Garlic, 1 clove
Basil, a few leaves
Wash the peppers, remove the stems and the seeds and cut each of them into 4 halves.
Heat a griddle pan until it is very hot. Place the peppers over it until the skin blisters and the peppers soften. It will take 10 minutes. Season with salt.
Turn the peppers and roast them also on the other side.
Slice the bread, toast it and rub a garlic clove over it. Then cut the peppers into thin strips and toast the pinenuts.
Put them in a bowl with 4 tablespoons of olive oil and the basil leaves, then mix everything well together. Put the mixture over the bread, then drizzle with olive oil. Serve warm or cold.
Thanks to: My Little Italian Kitchen
Alida Zamparini – My Little Italian Kitchen
My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!
– See more at: http://www.iloveitalianfood.org/recipes/roasted-peppers-and-pinenuts-bruschetta/#sthash.I9ymCeO1.dpuf
Flaky pastry, 8,8 Oz
Prosciutto di Parma, 7 Oz
Flakes of Parmesan cheese, 5,2 Oz
Roll out the dough and place the ham slices over the entire surface. Cover with flakes Parmesan cheese. Roll up the puff pastry from the long side and cut into slices half an inch high. Place the parchment paper on a baking pan and place the washers a bit spaced, they will grow during cooking. Bake in preheated oven at 200° C for 10-12 minutes. Arrange on a plate and eat warm.
– See more at: http://www.iloveitalianfood.org/recipes/appetizer-with-prosciutto-di-parma-and-parmigiano-reggiano/#sthash.iKTCTdDD.dpuf
Pasta, 4 cups
cherry tomatoes, 10
fresh tomatoes, 10 oz
Bread, 2 slices
Olive, a few
Basil, a handful
Thyme, 1 stick
Garlic, 2 cloves
Cut the tomatoes into pieces and the cherry tomatoes in half. Marinate them for half and hour with one clove of garlic cut in half, the basil, the olives, the thyme, a pinch of salt and 4 tbsp of olive oil.
Toast the bread, rub it with the remaining garlic and reduce it into small crumbs.
Cook the pasta al dente, drain and mix it with the tomatoes.
Serve with a little olive oil, breadcrumbs and decorate with thyme and basil leaves.
– See more at: http://www.iloveitalianfood.org/recipes/pasta-crudaiola/?lang=en#sthash.UddKblGt.dpuf
penne, 17 oz (other shape of medium pasta)
boiled peas, 8,8 oz
chiodini (honey) mushrooms, 8,8 oz
garlic, 1 clove
olive oil, 3 tbsp
Fry over low heat the garlic with the oil, add the boiled peas, the mushrooms, the diced carrot, salt and pepper and cook for a few minutes.
In a saucepan, boil water for the pasta, cook it, drain it and pour it into the pan of sauce.
Cook on a low-medium heat to season it more and serve.
Thanks to: Cooking With Julia
– See more at: http://www.iloveitalianfood.org/recipes/pennette-with-peas-and-chiodini-mushrooms/#sthash.RvahgNbd.dpuf