24 July 2011 // flaviabi
Ingredients for 4 people
6 zucchini
3 ripe tomatoes
basil
oregano
10 capers
1 clove of garlic
Extra virgin olive oil
salt
chilli
2 glasses of white wine
Cut the tomatoes into small pieces and place in a bowl with the capers, basil, thinly sliced clove of garlic, oregano. Season with salt, pepper and olive oil. Cut the zucchini in half lengthwise, and remove the pulp. Place in a baking pan with oil, and fill each zucchini with seasoned tomatoes. Put the white wine and two glasses of water, cover with aluminum foil and bake in oven at 200 degrees for 40 minutes. After this time remove the aluminum and continue cooking for 20 minutes. Serve warm.
Category Le verdure | Tags: AU GRATIN,CAPERS,CAPPERI,GRATINATE,POMODORI,PROFUMO D'ESTATE,SUMMER SCENT,tomatoes,zucchine | No Comments
21 July 2011 // flaviabi
Ingredients for 4 people
350 gr. Pasta
400 gr. Monkfish
7-8 salted capers
1 clove of garlic
1, cherry tomatoes
4-5 black olives
parsley
chive
Two tablespoons of cognac
salt
chilli
Cut the monkfish into cubes. In a frying pan with extra virgin olive oil, fry a clove of garlic finely chopped, add the monkfish, cognac, salt and pepper and cook two minutes. Add the cherry tomatoes cut in small pieces, capers and olives, simmer for another 4-5 minutes. Boil the penne in salted water and finish cooking in the sauce, add parsley and chives, thinly sliced.
Category Primi piatti: pasta | Tags: CAPERS,coda di rospo,COGNAC,MONKFISH | No Comments
