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Gazpacho Andaluz is a cold soup made of raw blended vegetables. It is originally served at the end of a meal. Though there are many versions of this soup, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm...

Caponata is a Sicilian aubergine dish consisting of a cooked vegetables. You can serve it with toasted bread, or another option is to have it as a cold antipasto. Ingredients: 1lb (480g) aubergine, peeled and sliced 8tbsp (120ml) olive oil salt & pepper 2oz (60g) finely chopped onion 1 stick celery, diced 3 ripe tomatoes,...

The secret to making this dish spectacular is achieving the right mix of succulent assorted  seasonal fruits. Ingredients: 8 fresh figs, cut into ½-inch pieces 3 fuyu persimmons, peeled and cut into ½-inch pieces 3 anjou or Bartlett pears, peeled and cut into ½-inch pieces 2 cups grapes, such as...

The flavour of fennel in this bread pairs perfectly with onion and tomato. You can serve it alongside with any type soup for a delicious lunch. Ingredients: 4-5 loaves 1 litre warm water 1 oz fresh caked yeast 1 tbsp good olive oil 1 ½ tbsp salt ¼ cup ground fennel seeds (coarse...

Puttanesca (literally "spaghetti a la whore" in Italian) Even if you don’t like anchovies, try this delicious sauce as you don’t really get an anchovy taste or you could leave them out altogether or substitute crumbled Tuna at the end.  Remember, the healthiest way to eat pasta is like the Italians – lots of pasta and just a little sauce.

Serves 4

INGREDIENTS:

350g (12oz) dried spaghetti 1 tbsp extra virgin olive oil 1 red chilli, seeded and finely chopped 2 garlic cloves, finely chopped 120ml dry vermouth or dry white wine 200g Catalan World Pesto 8 anchovy fillets, drained and chopped 90g (4oz) pitted Kalamata black olives, drained and sliced 1 tbsp small capers, drained roughly chopped 2 tbsp torn fresh basil 1 tbsp chopped fresh flat-leaf parsley 50g (2oz) freshly grated Parmesan sea salt and freshly ground black pepper

DIRECTIONS:

Cook the pasta in a large pan of boiling water for 10-12 minutes until ‘al dente’ tender but still with a little bite drain, do not run under a cold tap instead drain and toss well in a little oil and set aside till needed. Meanwhile, heat the oil in a heavy-based pan and add the chilli and garlic.  Cook for 1-2 minutes until the garlic is softened but not coloured. Add the vermouth and allow to bubble down. Add the Catalan World Pesto to the garlic and chilli mixture with the anchovies and cook for 2-3 minutes, stirring occasionally.  Add the olives and capers and continue to cook for 10-15 minutes until well reduced and thickened. Season lightly. Put pasta in boiling water to reheat for 30 seconds drain, then return to the pan and add the spicy Catalan sauce with the herbs. Toss well together and divide among warmed pasta bowls. Scatter over the Parmesan to serve.
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