This is one of my favourite side salads. Homemade croutons and ripe tomatoes with balsamic vinegar go so well together. Tonight I added a cucumber for a little bit extra and previously have added avocado and/or feta. However, be careful as too many ‘extra’ ingredients over power the tomatoes and croutons which are the key ingredients. Like all Italian dishes, always add olive oil (plenty) and basil.
Moving from Italy and into Morocco this week. In this dish, the tagine does all the hard work as the once you brown the chicken with the onion, apricots, spices and honey you simply simmer for 30-40 minutes. Go easy on the apricots and honey as too much will make the dish too sweet. Serve with plain cous cous.
A traditional Italian pasta dish from the south where my family is from. You don’t need a lot of ingredients to make a delicious sauce. This one has garlic, tomatoes, olives, capers and a little chilli for extra bite. No matter how many Italian dishes I make, I am always amazed at how a few simple ingredients can taste so amazing. And only the italians could create a dish that translates in English to ‘whore’s spaghetti’.
This stew is relatively quick to make compared to your normal slow-cooked dishes that can take hours. This one cooks in just over an hour and gives you a dish that is rich in flavour when your are time-poor. The stew itself is a mix of beef, pork and lamb, slowly simmered in homemade passata. Serve with polenta or have on its own with crusty bread.