Peperoni Al Vaso

6 1/2 Pounds Green peppers
12 Basil leaves
4 Cup White−wine vinegar
4 Cup Balsamic vinegar
1 Teaspoon Sugar
4 Teaspoon Salt
4 Clove Garlic, cut in half
4 Clove Garlic, chopped
3 1/2 Ounce Capers
7 Ounce Canned anchovy fillets
Extra virgin olive oil
Wash, core and seed the green peppers and cut into long thin strips. In a
deep casserole, put both vinegars, the sugar, salt and halved garlic cloves.
Bring to a strong boil, then add the green peppers and cook for 10 minutes.
Remove the peppers from the liquid and place on paper towels to dry. Put a
layer of green peppers into a glass jar and cover with some chopped garlic,
a pinch of capers, a few small anchovy pieces and a few basil leaves. Add a
second layer of green peppers and repeat the process until all the
ingredients have been used. Top with basil. Add fresh oil, a little at a
time, pressing the jar contents down with your fingers to force the oil well
down into the jar and thoroughly coat all the ingredients. At least 1/2−inch
of oil must cover the top and any air pockets must be eliminated. Seal the
jar hermetically and store in a cool dark place for 20 days.

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Pasta Faguli

 

1 can whole tomatoes (32 oz.)

1/4 cup olive oil

2 cloves garlic (chopped)

3 Tablespoon dried oregano

3 Tablespoon dried parsley

salt to taste

2 cups elbow pasta (cooked)

1/2 can white kitney beans

Puree tomatoes, place in a sauce pan. Add olive oil, garlic and spices.

Bring to a boil. Cover and simmer for 10 minutes. Uncover and simmer for

another 10 minutes. Pour sauce over cooked pasta and add beans. Mix, warm

and serve.

Pasta

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Butternut Squash, Apple, and Vadouvan Soup

1 medium (750g) butternut squash, peeled and cut into 2-inch /
5 cm cubes
1 small (70g) red onion, peeled and chopped
1–2 tablespoons (12–25g) olive oil
1 large (150g) tart apple such as Macoun, cored but not
peeled, roughly chopped
1 tablespoon (6g) vadouvan
1 tablespoon (6g) hot curry powder (if your curry powder isn’t
hot, add 1/2 teaspoon hot sauce in addition)
2 cups (475g) chicken broth or vegetable broth
2–3 teaspoons (14–20g) honey, to taste
2–3 teaspoons (10–15g) lemon juice, to taste
1/2 teaspoon (1g) fresh ground black pepper, or more to taste
In a large stockpot, place the squash, onion, and olive oil. Over
medium heat, cook, stirring frequently, until the onion is translucent
and the edges of the squash are starting to soften. Add the
apples, and cook two minutes more. Add vadouvan and curry powder
and cook, stirring constantly, for two minutes, until the spices
are lightly toasted and fragrant. Add the chicken broth. Bring to a
boil, then reduce heat to low and cook for 20 minutes or until the
squash is quite soft.
Remove the pot from heat and, using an immersion blender, purée
the soup until smooth. If you don’t have an immersion blender,
purée the soup in batches in a blender or food processor and return
the soup to the pot. Stir in honey, lemon juice, and black pepper.
Return the pot to the stove, and cook over low heat for five minutes.
Taste, adjust seasoning, and serve hot.

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