Croutons Salad

bread_saladThe are two things right now that can give me some happiness: cooking and sleeping. Cheering myself up with some colorful salad. Buon appetito!

Time: 25 minutes

Ingredients:   [8 portions]

  • 4 slices toast bread
  • 500 gr cherry tomatoes
  • 2 red onion
  • 2 peppers
  • 1 cucumber
  • 15 olives (without pit)
  • fresh parsley
  • olive oil (generous amount)
  • salt & pepper
  • some lettuce leaves as base

1. First focus on pepper: pre-heat a nonstick pan, wash and cut your peppers and let them roast without oil until they get some tender but they are still crunchy.

2. While your peppers are on the pan, wash and cut the other veggies: cucumber ( I leave the skin on for this recipe), cherry tomatoes, red onions and olives. Toss everything in a bowl and season with pepper,fresh parsley, olive oil and salt.

3. Cut the slices of toast bread in small cubes and fry them in another pan with a generous amount of olive oil. Wait until he oil is frizzling before tossing the bread in. After 1-2 minutes flip them to the other side.Be careful, those small cubes burn easily! Lay them on a plate with kitchen paper to absorb the extra oil.. Note: don’t add the croûtons on your salad till few minutes before serving, otherwise they will loose texture by absorbing the tomatoes juice!

4. Let the peppers cool down completely before adding them to the bowl. I usually move everything on a big serving plate, covered with some roman lettuce and croûtons on the very top, as in the picture. It is very scenic!

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Peperonata ~ Recipe

peperonataPotatoes, peppers and onion are cooked in a wok, with a sweet and sour sauce, made of balsamic vinegar. This recipe recalls Summer time, when peppers are in seasons and are sold for super cheap prices in Sicily. The tradition wants it served cool,but I prefer it lukewarm. Another family recipe: love my daddy.

Time: 45 minutes

Ingredients:

  • 750 gr potatoes
  • 4-5 red peppers
  • 2 onions
  • 45 ml balsamic vinegar
  • 4 teaspoon white sugar
  • mint, salt, oregano and fresh basil
  • 3 tbs olive oil

1. The boring part: peel and wash potatoes, onions and peppers. In the meanwhile, pre-heat a wok with 3 tbs olive oil.

2. When the oil is hot, add onions and let them cook for a couple of minutes.

3.Next, add potatoes only. Smaller they are cut, quicker they will cook.

4. When the potatoes are a bit softer, add peppers and a generous amount of salt. Cook for other 15 minutes.

5. In a glass mix 45 ml balsamic vinegar and 4 teaspoon of white sugar, stir until it dissolves.When the vegetables are almost cooked, add the liquid, wait until it will bed reduced and become creamy.

6. Finish the recipe with herbs: mint (not too much, otherwise it will taste like a toothpaste, true story here)and oregano. Fresh basil, only when the heat is turned off.

Buon appetito!