Adapted from Antonio and Priscilla Carluccio’s Complete Italian Food. They suggest that you eat this Sicilian vegetable stew cold as an antipasto or warm tossed through pasta or served with roast meat or chicken. We’ve included a recipe for Caponata Bruschetta.
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You’ll be amazed at how one tin of tomatoes differs from another – and how easy it is to work out, once you open the tin, whether the producer has filled it with ripe tomatoes.
Make this when you have roast vegetables left over from the Sunday roast and you’ll have an impressive dish on the table with little or no work on a Monday.
Orzo is a pasta grain that takes about 9 minutes to cook. It’s the most comforting pasta to eat and soaks up any flavour you add to it. It’s very easy to digest.
Grappa is a clear distilled Italian alcoholic drink made from what is leftover after the wine-making process, that is the skins, pulp, seeds and sometimes, though not always, the stems. It is similar to the French Marc. It is a testimony to the resourcefulness of winemakers that they can turn what would otherwise be waste into something special.
You can get this meal on the table in under 30 minutes. It is very spicy so hold back on the chilli if you like it milder.
This recipe shows how a simple cooking technique married to a quality ingredient can make a home-cooked meal as good, if not better, than a restaurant. Buy your steaks from a butcher who cuts meat fresh from the carcass rather than buying meat ready-sealed in plastic.
Penne is a tube-shaped pasta with ridges that help to pick up a sauce – it comes in different sizes. + Recipes for Penne with Tomato and Basil, Penne with Spinach, Garlic and Chilli, Penne with Prawns and Courgettes and Penne with Ham and Mushrooms.
Cantuccini are a very special biscuit, twice-baked so they firm up just enough so that they can be dipped into Vin Santo without disintegrating and soft enough that they don’t necessitate a trip to the dentist.