Cherry Tomatoes & Garlic Sauce

AGLIO, AGLIO,AGLIO GARLIC ,GARLIC,GARLIC

When  preparing pici  the best sauce to serve them with 

Salsa all’ Aglione

garlic 6 big cloves

fresh tomatoes, gr 300

( preferably cherry tomatoes or Pachino)

wine vinegar, only  a few drops

1peperoncino ( red Italian  hot pepper)

extra vergin olive oil

Take a high-sided pan , large enough because you have to warm  then the pasta in it . Clean 6 garlic cloves, crush them and put them in the skillet where you’ve previously heated  extra virgin olive oil of excellent quality. 

Make them just “ take colour” and add the crushed dried peperoncino and vinegar .Finally add tomatoes cut in half.

. Add salt and cook for 10 minutes

Drain the pasta   and pour into the skillet . Serve with a generous grating of pecorino cheese .

Turkey Breast with milk

During our Italian Cooking Classes this year we’ve many times surprised our students with a turkey recipe :

Tacchino al latte

800 gr.turkey breast

30 gr. butter

3 spoons olive oil

3 spoons red wine vinegar

 1 l. milk

½ onion

1 carrot,

2 stalks of celery 

salt,pepper

Chop onion, carrot and celery.Melt the butter in a pan with some oil. Saute the vegetables. Put the turkey in the pan adding salt and pepper.

Brown it slightly on each side. Add the vinegar and let it evaporate.

Add the milk ,let it cook for 40 minutes at a moderate flame , turning the meat sometimes. 

Serve  the meat sliced , pouring the sauce on top.

Suggestion: use pork.

Peperoncini Piccanti Ripieni

With the holidays approaching we think about what may be  a nice gift for relatives and friends. Of course, small little things to eat and so

Spicy Stuffed Peppers

Ingredients:

500 gr. Spicy Round Peppers  

Ingredients for the filling: 4  Anchovies  in salt

2 tbs. Capers in vinegar

  200 gr. drained Tuna in  oil

Ingredients for cooking peppers: 6 Peppper grains

Salt to taste

250 ml white wine vinegar

250 ml   White Wine 

3 Cloves  

2 Laurel  leaves

½ tbs. Oregano

3 grains  Juniper

For the preparation must equip yourselves with patience  a few but good ingredients Wash the peperoncini, remove  the stalk  with a pointed blade  and empty them completely empty  helping  yourselves with a small spoon. Pour the white wine in a saucepan, add the vinegar and spices and salt, then bring it all to a boil: the first boil, throw in the peperoncini  and cook for 3-4 minutes on low heat, then drain and place them upside down on a clean cloth (or paper towels) to dry for several hours .The peppers should be very dry, it will be drier and more will be retained. Prepare the filling  by placing in a blender tuna, capers and anchovies .Use the mixer  only for a few seconds (count to 5), just the time it takes for the ingredients to blend in .

Using a small spoon, fill the peppers one by one with the mixture. 

Take the sterilized jars and fill them with stuffed peppers, being careful to place them straight, fill the jar of oil to cover them completely, then close them  and place them in a cool, dry, dark place. If you prefer you can let them for 20 minutes in boiling  water. These peperoncini, if well preserved, are kept for a year.