Cream of peppers, oregano and parmigiano...



Ingredients
  • 1 yellow and 1 red pepper, de-seeded and diced
  • 1 shallot, finely chopped
  • 1 tbsp oregano
  • 100 gr grated parmigiano
  • 4 tbsp extra virgin olive oil
  • 400 gr of Garofalo Penne Rigate

Method
  • Place oil and shallots in a frying pan and sauté gently making sure shallots don’t brown (as they become bitter).
  • Add the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).
  • Season to taste (please remember that extra salt will go in with the parmigiano, so don’t overdo it).
  • Place the sauce in a food processor and blitz to a cream, add the oregano.
To cook the pasta
  •  Use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.
  • The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! 
  • Don’t bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn’t stick.
  • Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. 
  • You may wish to add a splash of extra virgin olive oil. 
  • Serve at once and enjoy this most flavoursome, light and inexpensive dish.
  • This is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: some (but crucially not all) of the sauce finding its way into each penna!
Recipe and photo credit by- Garofalo Pasta

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Stuffed Peppers With Ricotta and Basil......


Serves 4 as a starter or 2 as a main course

Preparation time: 20 minutes
Cooking time: 35-45 minutes
Cals per portion: 108
Fat per portion: 4.5g
of which saturates per portion: 2g

Ingredients

  • 2 large vine tomatoes, skinned and chopped
  • 2 tbsp dry white wine
  • 1-2 cloves garlic, finely chopped
  • 3 large red peppers
  • 150g ricotta cheese
  • salt and pepper
  • small handful basil leaves, finely chopped
  • 3-6 sprays of Fry Light Extra Virgin Olive Oil

Method

  1. Put the chopped tomatoes into a small pan with the wine and garlic. 
  2. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. 
  3. Sieve the tomato sauce and season.
  4.  Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. 
  5. Put into a plastic bag and leave to cool. 
  6. Carefully remove the skin. 
  7. Cut each pepper into quarters lengthways removing the seeds.
  8. Heat the oven to 200C/400F/gas 6.
  9. Season the ricotta cheese with salt and pepper and mix in the basil. 
  10. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top. 
  11. Roll up and place in an ovenproof dish.
  12. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. 
  13. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.

Serve with extra basil leaves to garnish.

Guest post Credits - FryLight
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