Try this rustic dish from Calabria in the south of Italy. It's one of the many delicious recipes from Francesca's Italian Kitchen - out now.
Calabria has so many uses – it can be served with grilled breads, on soft polenta or in an antipasto with good cheese. I’m sure you will find many more!
Serves 8 as a condiment.
Ingredients
2 red capsicums
1 yellow capsicum
1 green capsicum
olive oil, for frying
1 red onion, sliced
4 garlic cloves, chopped
20 baby capers
3 Ortiz anchovies, chopped
6 tomatoes, peeled, deseeded and diced
1 tsp chopped chilli
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
½ cup sherry vinegar
½ cup torn fresh basil
Method
Char the capsicums over a naked flame until black. If you don’t have a gas flame, place under a hot grill for about 5 minutes. Turn and grill the other side for another 5 minutes.
Put the hot capsicums in a bowl and cover with plastic wrap for 10 minutes, then peel, deseed and finely slice.
In a warm frying pan over a low heat, add the olive oil, red onion and garlic. Cook very gently for 10 minutes. Add the capsicum, capers, anchovy, tomato, chilli, thyme, rosemary and vinegar.
Cook very gently for about 1 hour, stirring occasionally to prevent it sticking.
Remove the pan from the heat and add the basil. Allow to cool before serving.
Stored in an airtight container, this will keep in the fridge for 2 weeks.
Bruschetta doesn’t have to be boring! Try this delicious recipe from Francesca's Italian Kitchen, heartland Italian cooking from a much-loved South Island group of restaurants.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
Shrubs pair beautifully with soda water (and gin), and are perfect for using up seasonal fruit — wild, homegrown or store-bought.
