Garden Vegetable Stew

 

This is one vegetarian dish that even the die-hard meat eaters will enjoy! The quality of your veggies will turn this from ordinary to amazing and full of flavor. Its filling and incredible versatile based on the vegetables and herbs you use. This veg stew is perfect over a boiled potato or polenta. With the eggs from our hens, we love poaching an egg and placing it atop this gorgeous garden stew, adding a little protein and making it into more of a meal. Plus, eggs are hot right now!! Which just cracks us up (who comes up with these things?! By the way kale is out and cauliflower is in!) 

Remember with simple dishes like this its important to use the best quality ingredients. This is just the base for the veggies - use what you've got /like/grow. Add in potatoes if you want, etc.

Garden Vegetable Stew
serves about 6

This is just the base for the veggies - use what you've got/like/grow. Add in potatoes if you want, etc.

1 long eggplant
1 onion
1 pepper
1 zucchini
1 bulb of fennel
2 cloves garlic
olive oil
salt & pepper
a couple of large tomatoes, diced or 1 jar of whole crushed tomatoes
herbs of your choice (rosemary, thyme, bay leaf etc)
optional: capers, olives

Dice all your vegetables in a large dice, keeping them separate. Since its a stew the sizing isn’t exact. But don’t mix all the veggies together in a bowl.

In a large heavy pot, with a little bit of olive oil on medium high heat, sauté the onion for a few minutes. Season with salt & pepper. Then remove from the pot. We are just looking to start the onions cooking.

Repeat the same process, a little bit of olive oil, salt & pepper, sauté for 2 minutes or so and then remove, with each of the remaining vegetable except the tomatoes.

Keep an eye on your pan heat - you don’t want it too hot or too cool: too hot and they will burn your vegetables, too cool and you’ll sweat instead of sauté the vegetables.

Then return all the vegetables to the pot, together, along with the tomatoes and your herbs (and capers/olives if you like). Bring the pot up to a simmer and let slowly simmer until all the vegetables are tender. OR I like to pop it in a 375 F/190 C degrees oven, uncovered for about 45 minutes to an hour or until the vegetables are soft and the liquid has reduced some.

Check your seasoning, remove the herb stems and finish with good extra virgin olive oil on top.

If you like, poach an egg and place atop or serve with boiled potatoes or grilled polenta. Makes a great hearty vegetarian dish. It will get better as it sits in the fridge. Change up the vegetables as you like or play with the spices.

Sauce of the Moment - A Pasta Sauce in the Time it Takes the Water to Boil

Sauce of the Moment
Sugo al Momento

This is literally one you use with whatever you have - and/or the vegetable that looks good/in season at the moment.  Change it up with the season - you can add pine nuts, leave out the tomatoes, leave out the white wine and use a different acidic ingredient. Use this as an outline and make it your own.

For this recipe, we will use peas as our ‘veg of the moment’ since it’s Spring.

2 handfuls of fresh peas, shelled
small handful of cherry tomatoes
2 tablespoons of white wine
4 tablespoons of chicken stock or pasta water
handful of parmesan cheese
clove of garlic, kept whole
olive oil
salt & pepper

In a pan, over low heat, warm about 4 glugs of olive oil and gently brown the garlic on all sides. In the bowling salted water you have going for your pasta, blanch your peas until they are half cooked. Remove from water and add to the pan with garlic & olive oil.

Raise the heat to med-high, add in your handful of cherry tomatoes. Give a stir, season with salt & pepper. Once your tomatoes start to cook down and slough the skin, add in 2 tablespoons of white wine. Allow the wine to cook out for 1-2 minutes, add in the chicken stock and allow to cook down. Shut off the heat. Give the sauce a taste and adjust your salt & pepper. Its now ready for your pasta.

Once the pasta is near cooked, return the pan to med heat. Drain the pasta directly from the bowling water into the pan with the sauce. With a spoonful of pasta water, incorporate the pasta into the sauce. Remove from the heat, make sure there is a little bit of moisture in the pan, adjust with pasta water. Now add a handful of parmesan cheese and incorporate into the pasta. Serve.


Change it up with the season - you can add pine nuts, leave out the tomatoes, leave out the white wine and use a different acidic ingredient. Use this as an outline and make it your own.

Radish & Strawberry Salad

This radish & strawberry salad certainly strays from the traditional dishes of Le Marche however is a perfect example of the philosophy "if it grows together, it goes together." The crunchy peppery radishes compliment the sweet juicy strawberries, add a bit of young spring onion (and if we were in the States, cilantro!) for a surprising and delicious spring salad. The recipe is inspired by our friends from Perennial Plate!

Radish & Strawberry Salad
equal parts of radish & strawberries, sliced as thin as possible (you can do this with a mandoline or knife)
a pinch of spring onions, sliced thinly
salt & crack of pepper to taste
olive oil
the best balsamic you’ve got: aceto balsamic tradizionale di modena

In a bowl combine radishes, strawberry & onion. Season with salt & pepper and a light drizzle of olive oil. Very gently (with your hands) toss the salad to incorporate all the ingredients.
To serve: plate and drizzle a few drops of balsamic over the top, serve immediately.

Note: Anything from spring will work in this dish, fresh fava beans or peas, chive, etc - if it grows together it goes together.

Warm Artichoke, Asparagus, Fava & Potato Salad

 When life gives you lemons, you make lemonade and when the garden is producing kilos of fava and neighbors deliver homegrown artichokes and asparagus we make this delicious warm salad! It's a shame to call is a 'potato salad' but when I asked a handful of guests, as they were eating this dish after a cooking class they all replied 'the best potato salad ever!' Use whatever Spring veggies you've got but the combo of warm boiled new potatoes with sweet artichoke hearts and bright asparagus & or fava is simply...the best potato salad ever!

Check out the short video on Tastemade to see a glimpse of the cooking class with this one the menu!

Artichokes & New Potatoes with Fava and Asparagus

Serves 4

12 artichoke hearts, cleaned (we have small artichokes, if you are using big Roman artichokes you can use 1 artichoke heart per person, cut into quarters)
4 medium potatoes (the best looking potatoes you can find)
2 handfuls of cleaned, double shelled fave beans (or peas)
handful of thin asparagus if you have them (grilled or blanched)
handful of cherry tomatoes, quartered (seeds removed)
small handful of chopped herbs: oregano, basil, parsley - whatever you’ve got.
good extra virgin olive oil
vinegar
salt & pepper

In separate pots, of boiling salted water, cook: the artichoke hearts,  the potatoes with the skin left on whole and fave beans until just soft, but not mushy. Drain and allow to cool slightly.
When you can handle the potatoes, peel them and cut into similar size chunks as your artichoke hearts.

While everything is still warm, place the potatoes, artichokes, bean/peas and tomatoes, etc. into a bowl and season with salt & pepper, chopped herbs and dress with olive oil and vinegar. (General rule of thumb, dress with 3 parts oil to 1 part vinegar, i.e.: a 3 count pour of olive oil to a 1 count pour of vinegar.)

Toss gently, adjust seasonings and allow to sit for five minutes and serve slightly warm. Garnish with grated hard egg over the top if you like.

Spring Vegetable Soup

Spring Vegetable Soup - Artichoke, Pea, Asparagus

Spring Vegetable Soup

Serves 4

1 leek or spring onion, diced
1 carrot, fine dice
1 liter or 4.5 cups of vegetable stock or brodo
couple cloves or garlic
olive oil
3-4 leaves of mint, chopped
small handful of parsley, chopped
optional: 2-3 slices of prosciutto, thinly sliced & then chopped.
salt & pepper
about 2 cups or 2 large handfuls total of cleaned prepped veggies. Use whatever spring vegetables you have: asparagus, artichoke hearts, peas, fava beans (double shelled), leafy greens, spinach, kale, etc.

In a pot over low heat, sweat the garlic, onion & carrot in olive oil for about 10 minutes or so - without color.
Season with salt and pepper. Then add the vegetables in the order to cook, ie: artichoke hearts would go in first as they are the hardest vegetable, followed by peas, asparagus & fava, then spinach, etc. Add in the stock, bring up to simmer for 15-20 minutes until all the vegetables are cooked properly. Skim any oil that has floated to the top.
Finish with the chopped herbs. Check your seasonings and adjust if needed.

Serve with toasty bread and finish with extra virgin olive oil atop each bowl of soup.

The Perfect Frittata WITHOUT the Flip

A light paper-thin frittata topped simply with Spring’s young onions or traditional balsamic vinegar of Modena D.O.P., done with the right technique elevates an 'omelette' to a sophisticated and elegant dish. This healthy versatile recipe is not just to be made for breakfast, it can be served along side a salad for a light lunch or an appetizer/antipasto with dinner.

The best way to learn to make a frittata is to be taught in person so why not sign up for our live! online and interactive cooking class this Sunday when it's on the menu! (LIVE from ITALY Online Cooking Class details.)

Without having to flip the eggs this dish just got super simple - it's all in the detail!  

1. The pan heat is very important. If your pan is too hot you will brown your eggs and a proper frittata should have no color.
2. By using the oven to firm up/cook the top of the frittata this eliminates the need to flip it & risk breaking the eggs.
3. Less is more. Remember this is not a thick fluffy omelet but delicate enough to almost melt in your mouth.

Simple Frittata

Serves 2
2 eggs
butter or olive oil
salt & pepper
Nonstick frying pan
anything you like to add inside: cheese, veg, bacon, balsamic, truffles, etc.

Preheat broiler/grill.
On medium heat, get the pan warm. Beat 2 eggs in a bowl. Add a small amount of butter or olive oil to the pan.

Add the eggs to the perimeter of the pan letting them swirl to the center. Once they have set up, add your filling as you like (cheese, veg, onions, etc.), crack of salt & pepper. Then pop it into the oven under the broiler 5-10 seconds until the top has set.
Slip onto board, fold over and cut.
Serve immediately.

Roasted Potatoes with Rosemary

Roasted Potatoes with Rosemary

Why do roasted potatoes taste so much better in Italy?! Well, it could be a few reasons. First the potatoes are golden and buttery to begin with (and homegrown at our farm) and secondly because they are made with with a two-step roasting process. This two part cooking process uses two different temperatures to achieve the desired flavor and look of the potatoes. The first half of the cooking time done at the lower temp is primarily to cook the potatoes until soft. The second half of the cooking time is done at a higher temp to get that gorgeous golden color. (The movement of air with a convection fan will act in lieu of raising the oven’s temperature.) 

Roasted Potatoes with Rosemary

Serves 4

4 medium sized yellow potatoes (you can use any type you like, but we prefer gold/yellow potatoes) - peeled or skins left on is your choice.
whole clove of garlic, skin removed
salt & pepper
olive oil
small sprig of rosemary (do not cut into pieces)

Place a roasting pan in a cold oven and preheat to 350 F/180 C degrees.
Cut your potatoes into chunks, the larger the size, the longer it will take to cook. The smaller they are cut, the crunchier they will get and a shorter cooking time is needed.

In a bowl, combine the potatoes, a little salt & pepper, clove of garlic and rosemary sprig broken in half - do not chop it up. Toss the potatoes with a very little amount of oil, just enough to coat it. Too much oil will result in greasy potatoes.

Once the oven comes up to temperature, carefully remove the roasting pan and line with parchment paper. Place the potatoes in a single layer on the roasting pan, not too crowded.

Place in the oven and roast until they are soft about 20-30 minutes (depending on the size you cut your potatoes). They will not have much color yet. Remove from oven, with a spatula give the potatoes a flip/turn and return to oven.

Now, if your oven has a convection fan, turn it on - leaving the temperature the same - allowing the the potatoes to continue to roast until they have good color. (about 15-20 minutes depending).

If your oven does NOT have a convection fan raise the temperature to 375 F / 190 C degrees until your potatoes have a nice color, cooking about another 15-20 minutes (depending).

During the 2nd half, you may need to give the pots another turn/flip with the spatula.
To serve, remove the garlic & rosemary sprigs.

Chicory Salad with Anchovy Dressing - Puntarelle alla Romana

Chicory with Anchovy Dressing

Until fairly recently there was a certain amount of discussion outside of Rome as to what puntarelle are. Turns out they're chicory shoots of a variety known as Catalogna, picked while still young and tender. Slightly bitter, crisp and fresh this pairs perfectly with salty anchovies and a squeeze of lemon.

Chicory with Anchovy Dressing
puntarelle alla romana (salsa di alici)

1 head of puntarelle, chicory, radicchio, endive or any winter lettuce.

Prepare the puntarelle: Remove the spindly outer dark green leaves to reveal the heart. This resembles a weird looking bunch of white asparagus tips. Remove the stalks from the center core, slice in half length wise and wash. Spin dry thoroughly.

Dressing:
1 spoonful of lemon juice
3 spoonfuls of olive oil
1/2 clove of garlic, minced finely
1/2 - 1 anchovy filet
salt & pepper

This recipe is really simple and can be expanded to make as large as a quantity as you want - just follow the three to one ratio.

In a bowl or mortar and pestle combine the garlic, lemon and anchovy. With either a fork or pestle make sure everything is pulverized and mixed together well. Once you are ready, continuously stir, drizzle in the olive oil. Give it a good stir until the oil has fully incorporated.  Taste and adjust the salt & pepper and acid to oil ratio.

Make a tiny bit or enough to feed an army - it’s easy & delicious!

Fennel and Peach Salad

 On a hot night this is an ideal, super simple, light and refreshing summer salad. The crunch of the fennel & sweet peaches pair perfectly! There are only a handful of ingredients; shaved fennel, peaches, extra virgin olive oil, salt & pepper. The key to keeping the fennel flavor from overpowering everything is to shave it very fine with a mandoline.

(Side note: It may not be proper Italian but when it's over 90 F / 30 C it's on the menu.)

Fennel and Peach Salad

1 bulb of fennel, core removed, sliced paper thin on a mandoline or meat slicer
2-3 of peaches, sliced
a few tablespoons of good extra virgin olive oil
salt & pepper

Combine all ingredients in a bowl and gently toss. Let sit five minutes and serve!

Carpaccio of Zucchini

 
Carpaccio of Zucchini
Fine Fine Zucchini

zucchini
salt
pepper
olive oil
lemon
parmesan

handful of cherry tomatoes, radishes, zucchini flowers, arugula (optional)

Use mandolin or slicer, slice zucchini very very thinly - paper thin.

Lay out one layer on a plate or platter.

Crack of pepper, crack of salt, drizzle olive oil, squeeze of lemon. Let sit for 15 minutes.

 

If you have cherry tomatoes and/or radishes toss a small handful ontop as well as zucchini flowers, arugula or celery hearts, etc to give it a little extra bite & color. Finish with shaved parmesan over the top. Serve

Grilled Peppers Stuffed with Tuna

Simply delicious. Ever since visiting a family-run seafood restaurant along the Adriatic we have been recreating this simple dish of roasted peppers and tuna.  Roasting gorgeous orange, yellow and red peppers over the grill and stuffing them with tuna, capers and herbs makes for a healthy flavorful appetizer/antipasti -the perfect way to start your summer dinner (especially if you already have the bbq fired up!)

Roasted Peppers Stuffed with Tuna
 Peperoni alla grilglia ripieni di tonno

Serves 6

4 Peppers (any color)
250 gram of highest quality of tuna you can find (in oil or water), drained
spoonful of capers, chopped
oregano, or any fresh herb of your choice (basil, marjoram, etc.)
salt & pepper (or red chili flakes)
red wine vinegar
extra virgin olive oil
clove of garlic

Start by charring the outside of your peppers - either on the stove or over the grill - until the outside is completely blackened. Place in a bowl and cover with plastic, allow to cool.

When you can handle the peppers, remove the skin (should come right off) and remove the seeds. Slice the peppers into 3 cm strips.

To prepare the tuna filling, combine the tuna, capers, salt & pepper, a few drops of olive oil and vinegar.

At one end of the peppers add a spoonful of the tuna mix and roll the pepper around the tuna. Place in the dish, once the dish is full season with salt & cracked pepper.  Now make the dressing.

Two spoonfuls of red wine vinegar with six spoonfuls of olive oil, 1/2-1 clove of finely chopped garlic and small handful of chopped herbs. Mix it up and pour over the peppers in the dish. Allow to sit for at least 20 minutes before serving to let the peppers soak up the dressing.

Note: You can add any thing you like to the tuna mix: spring onions, sun dried tomatoes, olives, etc.

Fennel & Citrus Salad (with Blood Oranges)

Fennel - what is it? A big onion? A bulb? Is it even edible? YES and how delicious it is!

The secret is to know how to use it & what to pair it with.

Fennel can be a bit tough & fibrous with an anise flavor. It is also light, crunchy & refreshing when sliced very thin (found in many Mediterranean recipes.) We not only grow our own big bulbs of fennel but another variety of fennel grows wild along our road - the more leafy/flowery type to used as an aromatic.

Here is one of my favorite winter recipes from Jason below. Other ways to use/eat fennel: roasted (love it), braised in white wine (delicious) and the most simplistic - young fennel can be cut into chunks & dipped into olive oil & salt. (oh so Italian!)

Fennel & Blood Orange Salad

1 bulb of fennel, cut in 1/2 and remove core
2-3 blood oranges
salt & pepper
2 glugs of extra virgin olive oil

Slice fennel as thin as possible (use a food slicer or mandolin if available).
Peel & supreme the oranges.  squeeze the remaining juice into a bowl.
Gently toss oranges, fennel, salt & pepper with  olive oil.  Add a spoonful of juice if needed.
Let stand for 5  minutes then serve.

Beet Citrus Salad

Brighten your bleak winter days with this colorful healthy salad of beets, citrus and whatever you've got!  Beets can be found from summer thru winter so this salad is versatile!

There are hundreds of variations; if your have beautiful carrots add them in, no green beans - don't worry about, you can even add in some nuts or shaved fennel. Play with the citrus, try grapefruit for more of a tangy flavor or blood oranges for the color & sweetness.

Beet Citrus Salad

3 beets, any color
2 oranges, supremed/sections and juiced
1 red onion, sliced paper thin
handful of green beans, blanched & cut into thirds
olive oil
salt & pepper

Scrub the beets and bring to a boil in plenty of salted water.  You'll know they are done when you can easily slip a knife in & out like potatoes. Cooking time will depend on the size of the beets, make sure to boil them whole. Drain them and let cool. When the beets are able to be handled, rub the beets with a kitchen towel to slough off the skins. Cut them into bit-sized chunks.

In a bowl, combine about 4 tablespoons of the orange juice, salt and pepper. While constantly whisking, drizzle in about 8 tablespoons of olive oil (you are looking for a 2 to 1 ratio).  (Don't throw out the rest of the OJ - drink it!) 

Toss the onions, beets and green beans with the dressing.  Check your seasoning and allow to sit for about 15 minutes, until the onions start to wilt a bit. Give the salad one more toss & taste, garnish with the orange supremes.

our homegrown beets

Roasted Root Vegetables {Heirloom Beets & Carrots}

Move over mashed potatoes! This winter why not try something different like roasted root vegetables?  Parsnips, rutabagas, beets, carrots, fennel, etc. go great with rich meats or as a side dish or antipasto. As autumn comes to an end and fresh vegetables are harder to come by we like to mix and match our root veggies. For example why not add potatoes or carrots to your mashed potatoes adding a bit of color and complexity to the taste.  It's easy to do too, simply peel the carrots or beets and dice and boil in the same pot as the potatoes. Then mash'em, adding in your butter and milk. You can also braise or grill certain root vegetables.

On a side note: I grew up hating beets because my parents forced us to eat them from a can! It was horrific. I promise you that fresh picked beets taste nothing like the tinned variety.

Root vegetables are rich in nutrients, low in fat and calories, inexpensive and usually available throughout the year.  Beyond that, they have wildly varying characteristics.  Radishes are pungent, carrots sweet, beets earthy.  Others, like parsnips, turnips, and rutabagas, have more subtle flavors. Root vegetables preserve well in the ground or in a dry cool place.

Fresh from the garden carrots and "candles of fire" beets

Roasted Root Vegetables

Keep in mind that different veggies have different cooking times. For instance the beets will need to be boiled & skinned first, where as the carrot can be roasted raw.

serves 6

1 bulb fennel
2-3 med. beets (we use a long variety, but you can use the classic round beet as well)
a bunch of baby carrots or 2-3 normal carrots, peeled & left whole
couple cloves of garlic, skins removed
handful of parsley leaves, whole
salt & pepper
olive oil

In a pot of boiling water, cook the beets until a knife easily slips through them. Drain & allow to cool. Once you can handle them, rub the beets with a damp kitchen rag & the skins will slough off. If you are using long beets like the photo above, simply quarter them length wise. For the traditional round beets, cut them into 1 inch square chunks.

Take the fennel, cut in half & remove the bottom core by cutting an inverted ‘V’ at the base.   Then simply slice the fennel lengthwise into inch wide pieces.

If you have baby carrots, just clean them up & throw them in whole, they look gorgeous! If not, cut your carrots by quartering them lengthwise - use your judgement & try to keep your cuts similar to the size of your fennel.

Toss all the root veggies in a bowl with a couple cloves of garlic left whole, a few pinches of salt & crack of pepper, finishing with 2-3 glugs of olive oil. Toss everything together & layout out a baking pan with parchment paper.

Bake in a hot oven 400 F or 200 C for about 30-35 minutes. Remove from the oven, give everything. If you have a convection setting turn it on now, if not raise the temp. to 425 or 215 C. Continue roasting for another 15-25 minutes depending on the size you cut your vegetables. The cooking time is generally about an hour in total, I like to keep it in until the edges get the burny crispy edges. Five minutes before the veggies are done add you whole parsley leaves atop & give it another turn. Be careful not to leave it in too much longer, you don’t want the parsley to burn, but just wilt.


Serve with a drizzle of really good olive oil & serve with anything: roasted chicken, grilled meats, fish, put it on cibatta bread with soft cheese - all by itself, you name it, it’s delish!

Absolutely Addictive: Fried Anchovies & Sage

For those out there that think of anchovies as "bait" taste again!

The oily anchovies pair perfectly with the savory flavor of sage, dipped in a light batter and fried quickly until golden they are absolutely addictive & perfect with a glass of white wine before dinner.   Commonly overlooked, but absolutely delicious is the blue fish family or pesce azzuro - anchovies, sardines, mackerel, etc.  they are not only flavorful but rich in omega 3 fatty acids.

We're posting this recipe of Fried Anchovies with Sage, not only because it's one of my all-time favorite antipasti but to celebrate the reopening of the Adriatic Sea for fishing. Every year, the Adriatic closes fishing for six weeks in the summer - hey even the anchovies need a holiday!

Fried Anchovies with Sage
Acciughe fritte con la salvia

1lb of fresh anchovies, cleaned, spine removed - you can use small sardines as well.
sage leaves (optional - if you are not a fan of sage just omit)

batter
1 cup of flour
1 egg
1 teaspoon of salt
1 teaspoon of baking powder
seltzer water
vegetable oil for frying

In a bowl combine flour, eggs, salt & baking powder. Slowly add in seltzer water & mix until forms a thin batter. Cover with plastic & set in the fridge for at least an hour.

Heat oil in a pot to 350 degree.

Remove batter from fridge and mix once or twice (batter will have separated)

Take a sage leaf & anchovy put them together & dip into the batter - allowing access batter to drip off. Fry 20 seconds a side until golden brown.

Remove from oil & drain on a paper towel. Sprinkle with salt & serve immediately.

Pairs great with Prosecco or a crisp white wine like Verdicchio D.O.C.

Grilled Eggplant, Fresh Mozzarella and Peppers with Capers

A staple of an Italian vegetable garden is eggplant/aubergines or melanzane - so of course we grow plenty! The plant and flowers are gorgeous, the only problem is, we're not huge fans of the veg. itself. I do like them stuffed like a little quiche or thinly cut & fried is always good. But I must say the recipe below of grilled eggplant with mozzarella topped with peppers & capers is my new favorite! Ok, now don't be turned off by the capers - they impart an amazing saltiness to the yellow peppers!

Grilled Eggplant, Mozzarella, Yellow Peppers & Capers
Melanzane di Caroline

1-2 eggplants (the fat short kind)
1 ball of fresh mozzarella

1 yellow pepper

couple of tablespoons capers under salt

handful of clean parsley leaves, washed (keep the leaves whole)

olive oil

sea salt

Thickly slice the eggplant into 1inch or 2.5cm slices and place on a wire rack with a sheet pan underneath. Generously salt both sides and let sit for an hour to drain. 

While you're waiting: Rinse capers. Cut peppers into 1 inch/medium sized squares and combine with capers in a bowl, let sit.

Back to the eggplant: Rinse and pat dry. Brush a little olive oil on the eggplant.  Grill on medium heat or broil for 3-4 minutes on each side until soft. Make sure they don’t burn.

Now put it all together: Drain mozzarella and cut them into nice thick slices - about the same thickness as the eggplant. On a plate alternate between the eggplant and cheese creating a cir
Add parsley into the peppers & capers. Place the pepper & caper mix into the center/on top of the  eggplant/mozzarella circle.  Top with a generous drizzle of olive oil.  Allow to sit before you serve to let everything to incorporate.

Savory Slow Roasted Tomatoes with Filet of Anchovy

It's tomato season,  so keep it simple while cooking.  No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.

On a hot summer's day, we keep the kitchen oven off & make these in our outdoor wood burning oven!

Roasted Tomatoes with Anchovies

Pomodori al forno con le acciughe

serves 4
4 round tomatoes (we grow & use grappolo for this dish)
small handful of any fresh herbs you like, chopped - we use oregano but you can also use basil, thyme, etc.
salt & pepper
good quality extra virgin olive oil
8 high quality anchovy filets, (we use anchovies from Sardegna packed in salt)

Preheat oven to 150 C or 280 F

Cut the top 3rd off the tomatoes & discard top.

Place tomatoes on a baking tray, lined with parchment paper. Sprinkle generously with salt, pepper & herbs. Drizzle with a generous amount of olive oil.  Place in the oven for 4-6 hours depending on the size of your tomatoes. Every once in a while as you pass the kitchen, baste the tomatoes in the juices & olive oil in the pan.

Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush.

Remove from oven, top each tomato with a whole anchovy filet. Serve warm or room temperature with olive oil from the baking pan drizzled over the top.

Cold Cucumber Soup with Steamed Scampi

When the temperatures soar, try a this creamy & refreshing...soup! Crazy huh?! In fact, cold cucumber soup is delicious & light, like a green gazpacho and paired with steamed scampi (or grilled shrimp or crab meat) is a gorgeous combination.  This oven-free, cook-free, heat-free dish will help you keep your cool in a hot summer kitchen!

For the gardeners: a cucumber soup is also a brilliant way to use all that cucumber our garden produces. After all, you can only eat so many cucumber tomato onion salads before you're ready to try something new.

Cold Cucumber Soup

Serves 8-10 (when serving in a shot glass size)
Serves 4 (when serving in a bowl)

4-5 cucumbers, peeled & seeded
1/2 red onion
1 clove garlic
squeeze of lemon
small handful of parsley, chopped
pinch of mint, chopped
salt
1 small chili (optional)
1/3 - 1/3 cup plain unsweetened yogurt
1/2 glass of water
extra virgin olive oil

In a food processor throw in the garlic, cucumber, onion, lemon juice, salt, herbs and water - turn on High for 2-3 minutes until everything is chopped nice & fine. Add the yogurt and give it pulse.

Taste & adjust your seasonings. If it's too thick add a bit more water. If the flavor is flat add a bit more salt & lemon juice.

Allow to sit in the fridge for at least an hour or more. At the same time place your serving dishes (cups or bowls) in freezer. Note: The flavors will change and come together as it sits.

Before you serve, give it a good stir, taste again and adjust seasonings if needed.

To serve: use the glasses that were in the freezer & top with extra virgin olive oil. Pairs perfectly with steamed scampi, grilled shrimp or crab meat.

Pasta with Raw Tomatoes & Lemon Infused Olive Oil

  In the height of tomato season try this light and refreshing summer pasta sauce of raw uncooked tomatoes with lemon infused olive oil tossed over fresh pasta. The lemon compliments the tomatoes creating a bright & flavorful dish that's quick & easy.  On a hot summer day all it takes is to boil the pasta & you're done!

We first tried this pasta at our friend Daniela's house for lunch in Cassero, (Le Marche) and have been making it with our bounty of tomatoes ever since!

Tomato Lemon Pasta Sauce

Pasta di Daniela

serves 8
1 cup (250 ml) of extra virgin olive oil
zest of 3-5 unwaxed lemons, depending on the size
1 kilo or 32 oz, passed tomatoes, the best fresh tomatoes you can find or canned
salt and chili flakes to taste
handful of aged pecorino (sheep's milk cheese) or parmesan freshly grated

A day or so before you would like to use the sauce combine lemon zest and oil in a bowl, cover and allow to sit out.

The next day, strain out zest from oil and drizzle slowly into passed tomatoes as you constantly stir.  When all the oil is incorporated, season with salt and pepper.  Allow the sauce to sit once more for a bit to allow the flavors to come together.

To serve: Give the sauce a good stir as it will have surely separated and toss with hot thin pasta and a sprinkle of grated aged pecorino (sheep's milk cheese) or parmesan.

Arugula Walnut Pesto with Fresh Pasta

 For a peppery twist, update your pesto recipe with a new classic: arugula and walnut!
Serve tossed over fresh pasta or rubbed on toasty bread with a ribbon of Parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! Pesto with endless possibilities...

I love using arugula, rocket or ruccola (depending on where you're from), not only for the peppery kick but also because it grows much faster & heartier in our garden than basil. Which means we can make it over & over again!!

Arugula Walnut Pesto

pesto di ruccola

2 big handfuls of arugula, cleaned
1-2 cloves garlic
small handful of walnuts, crushed
extra virgin olive oil*, as needed
lemon juice of half - 1 full lemon
small handful parmesan cheese, grated
salt & pepper to taste

With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

Best to use a mortar & pestle but if you don’t have one the food processor works just fine.

In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.

Now recheck your seasonings - more garlic? A little light on the acid? Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.

Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

*Note on olive oil: Use a lighter/mild oil as to not over power the arugula.