scrappassion

OCTOPUS-POTATO SALAD

This is so yummy!

INGREDIENTS FOR 6

1 kg octopus

500g potatoes

1 onion chopped

1/4 cup white wine

bay leaf

olive oil

parsley

salt and pepper

 

1. Clean and wash the octopus and place it in a pot with the wine, onion and a bay leaf and cover with salted water.

2. Bring to a boil and let simmer for 40-50 minutes.

3. Meanwhile peel the potatoes, cut them into cubes and boil them in salted water for 30 minutes.

4. Cut the octopus into cubes and combine it in a bowl with the potatoes. Season with salt, pepper,  parsley and a generous hand of olive oil.

                                                                            BUON APPETITO!

 

ARTICHOKES ROMAN STYLE

I love carciofi alla romana : cleaned, trimmed, seasoned liberally with mint and parsley, and cooked.

A fresh Roman artichoke is a wonderful thing. The first ones to hit the stands - the cimaroli - are big and fat. They are the ones that grow from the main stalk of the artichoke plant, in early spring, pointing straight up. Not only are they incredibly fragrant and large, they are also amazingly tender, and have practically no choke (fine, fuzzy hair like filaments) or tough inner leaves. They are also quite expensive. Fortunately we find artichokes almost all year round in Rome so I don't have to wait for their best season to enjoy them.

 

1. Fill a big bowl with cold water and squeeze half a lemon in.  Keep the other half handy. Artichokes oxidize quickly, so you have to rub all cut surfaces with a lemon to prevent this. And if you don't use gloves, you can rub your hands with lemon afterwards.

2. Take a bunch of parsley and a bunch of mint and 4-5 cloves of garlic. Chop finely and add 1/2 tsp of salt and about a 1/4 tsp of freshly ground pepper. (not exact measures)

3. Break off the tough, outer leaves of the artichoke, until you get down to the tender inner leaves. They are usually yellow on the bottom third, and pale violet at the top. When you break off the leaves, do your best to leave on as much of the root of the leaf as possible.

4. Once you have taken off the tough outer leaves, use a small knife and gently trim away the bright green parts from the stem. Turn the artichoke on its side, and cut off the top third (the pointy end of the artichoke). Make sure your knife is really sharp. Immediately rub the cut part with lemon, and immerse it in acidulated water. You can also half the artichoke and remove the choke like I have done in the photo.

5. Lift an artichoke out of the water and  hold it with one hand, and carefully loosen the leaves, being careful not to break any off. Take a bit of the herb mixture and force it in between the leaves, and into the center of the artichoke. Keep doing this, until the artichoke is well seasoned. You want to use about 2 teaspoons of mixture per artichoke. Repeat for all the artichokes. 

6. Choose a pot where the artichokes will fit very snugly, and place them, one against the other, with the tops (where the pointy end was) down. (on the photo I had cut the artichokes in halves and cooked them side by side) If the stalks of the artichokes are big and thick, you can use those (trimmed of the tough outer part) to keep the artichokes from tipping over. In any case don't throw the stalks away but use them. They are yummy too. Otherwise, you can use pieces of potato. Pour in enough water to come up about an inch, but be careful not to pour the water directly onto the artichokes. Sprinkle with salt and pepper, and drizzle abundantly with olive oil. Place the lid on the pot and bring to a low simmer. Cook until done about 30-40 minutes. Keep checking, to make sure water hasn’t boiled away.

7. Let cool. Best served at room temperature.

 

                                                                                            Buon appetito!

 

 

EASY PEASY OVEN SALMON

 

 

INGREDIENTS FOR 4

1 kg salmon fillet

rock salt, rose pepper, dill

 

1. Place the fillet with skin under into a pan covered with wax paper

2. Rub rock salt onto the flesh, add whole rose peppers and dill

3. Place in a preheated oven at 200°C (390 F) for 20 minutes

4. Serve with boiled or baked potatoes or a salad for a lighter option

 

BUON APPETITO!

CREAMY CAULIFLOWER SOUP

INGREDIENTS FOR 6

1 cauliflower

3-4 carrots

500ml water

1 onion

1 garlic clove

olive oil

salt, pepper

curry powder (optional)

chili pepper or peperoncino oil

loose leaf parsley

grilled bread cubes (or croutons)

 

1. Add salt to the water and let it boil

2. Put some oil in a large pan or pot and add carrots cut into rounds, chopped onion and cauliflower cut into florets and let simmer for a few minutes

3. Add slowly the boiling water until the veggies are covered

4. Add salt and pepper (and curry powder) and let cook covered for 20-25 minutes. Stir occasionally

5. Take off the heat and blend with a stick blender directly in the pot

6. Pour the creamy soup into the plate and garnish with chopped parsley , olive oil or peperoncino oil and grilled bread cubes

BUON APPETITO!

 

MEATLOAF WITH SAUTEED FENNEL

 

INGREDIENTS FOR 4

for the meatloaf

400g ground beef

400g ground pork

1 zucchini unpeeled and grated

1 egg

1/2 cup of bread crumbs

1/2 cup of water

salt, pepper

 

for the side dish of fennel

4-5 fennels

2 onions

2 garlic cloves

1/2 cup of white wine

a handful of olives of your choice

salt, pepper

mix of herbs: rosemary, thyme, oregano, marjoram, basil (all, any or none of these)

 

1. Mix all the ingredients for the meatloaf, put it in an oiled (or put wax paper) loaf pan and put it in a preheated oven at 200°C (390 F) for about 40 minutes 

2. While the meatloaf is in the oven, prepare the fennels. Wash them and cut the outer skin off and slice them. Keep the fennel fronds for garnishing. Slice also the onions and chop the garlic

3. Place all in a pan with olive oil and cook for 10 minutes on low heat

4. Add the herbs, salt and pepper and the wine and let it simmer for a few minutes. Cover the pan and let cook for 15 minutes onlow. Check the fennels, if the sauce is reduced too much, add water. If there is too much sauce, uncover and let simmer.

5. Add the olives at the end 

6. Garnish your plate with the fennel fronds - I forgot hence you don't see them in the picture ;)

BUON APPETITO!

 

 

 

 

GREEN SALAD

These are my fave for lunch. I make them with what I have at home that day.

INGREDIENTS

leafy greens

rucola

red bell pepper

mushrooms

capers

cannellini beans

Parmesan shavings

 

EGGPLANT CASSEROLE WITH A GREEK TWIST

I love eggplants! This is a lighter version of eggplant parmesan.

INGREDIENTS FOR 4-6

2 big eggplants

450g (1 lb) ground lamb or beef

handful of dried herbs: oregano, basil, rosemary, mint

2 onions

4 garlic cloves

1 fennel

2 celery sticks

400g (14 oz)  crushed tomatoes

salt, pepper

olive oil

200g feta cheese

 

1. Cut the eggplants into slices and sweat (or degorge) them for 30 minutes (sprinkle salt on the slices, put them in a colander with a weight on and rinse or wipe them. This takes the bitterness out. Also you need less oil when frying since the eggplant soaks up oil like a sponge)

2. Roast or fry without oil the slices on both sides. Put aside. You can do this step a day before. Just store the roasted slices in the fridge

3. Fry the ground meat with oil and add the herbs. I used fresh mint . Next time I will try all fresh herbs

4. Chop the onions, the fennel, celey sticks and garlic, cook them in a pan with lots of olive oil  until soft. Add tomatoes, salt and pepper and let simmer for 20 minutes

5. Assmble your dish in layers: first onion-tomato sauce on the bottom, eggplants, ground meat and crumbled feta. Repeat 2-3 times. On top add the juice from the pan. I didn't and had to moisten the dish half way through in the oven

6. Put in a preheated oven at 170° C (340F) for 45 minutes

7. Serve with good rustic Italian bread

BUON APPETITO!