Peperonata



You can make this classic Italian pepper stew with raw peppers, but chargrilled peppers give extra flavour and depth. Serve with rustic bread to mop up the sauce.

Serves 4

Ingredients

• 700g mixed red and yellow peppers
• 3 tbsp extra virgin olive oil
• 2 onions, finely sliced
• 2 garlic cloves, squashed and left whole
• 2 x 400g tins chopped tomatoes
• Sea salt
• A handful of whole basil leaves, to garnish

Method

1. Place the peppers on a hot griddle or under a hot grill and cook, turning from time to time, until the skin blackens.
2. Remove from the heat and, with the help of a tea towel so you don’t burn your fingers, carefully remove the skin, pith and seeds — this is best done while the peppers are still hot. Slice the flesh into strips and set aside.
3. Heat the olive oil in a heavy-based pan over a medium heat and sweat the onions and garlic for a couple of minutes until softened. Add the tomatoes with a little salt, then cover with a lid and cook over a low-medium heat for about 15 minutes. Add the peppers and continue to cook over a low heat, partially covered with a lid, for 45 minutes.
4. Garnish with the basil leaves and serve hot with lots of crusty bread.

Pasta with radicchio and creamy gorgonzola



Radicchio and gorgonzola make a perfect match. Use the pasta cooking water to wilt the radicchio leaves as well as to turn the gorgonzola nice and creamy. The addition of walnuts at the end brings a nice crunchy contrast.

Serves 4

Ingredients

• Sea salt and freshly ground black pepper
• 400g penne
• 3 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 250g radicchio leaves, finely chopped
• 200g gorgonzola, cut into cubes
• 12 walnut halves, ready shelled and broken up

Method

1. Bring a large pot of salted water to the boil and cook the pasta until al dente.
2. Meanwhile, heat the olive oil in a large frying pan over a medium heat and sweat the onion for about 5 minutes until softened. Stir in the radicchio, season and stir-fry for a minute, then add a couple of tablespoons of the hot pasta cooking water. Cover with a lid and cook for about 5 minutes, until the radicchio is tender.
3. Stir in the gorgonzola with about 4 tbsp pasta water, mixing well to obtain a creamy consistency. Drain the pasta, add to the sauce, increase the heat and cook for a minute to mix well together.
4. Serve immediately with a sprinkling of black pepper and a scattering of walnuts.

Fried courgettes



These light and crunchy fried courgettes are delicious as a side dish or as a tasty snack with drinks. Be warned — they are addictive, so you may need to make lots.

Serves 4-6

Ingredients

• 500g courgettes
• Plain flour, for dusting
• Abundant vegetable oil, for deep-frying
• Sea salt

Method

1. Cut the courgettes in half across the middle, then cut each half in half again and slice each piece into thin strips. Place all the courgettes in a bowl, cover with cold water and leave for 2 hours.
2. Drain the courgettes, squeezing out the excess water with your hands. Dust the strips in plain flour, shaking off any excess.
3. Heat plenty of vegetable oil in a wide, deep frying pan until hot. Deep-fry the floured courgette strips, a few at a time, for a couple of minutes until golden. Transfer to kitchen roll to soak up any excess oil, then sprinkle with salt and serve immediately.