Peperoni al gratin (Peppers au gratin)

Очень вкусно!

Serves 4-6 as a side dish, 2-3 as an antipasto

1 kilo (2 lbs) peppers (see Notes)
Olive oil
For the flavorings:

3-4 cloves of garlic, roughly chopped
A handful of olives, approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type
A heaping spoonful of capers, washed and rinsed
For the breadcrumb topping:

100 g (1 cup) dried breadcrumbs
A good pinch of dried oregano
Salt and pepper, to taste
Olive oil
Directions
Trim and slice the peppers into strips. (See notes below for details on prepping the peppers depending on the type you’re using.)

Toss the peppers with enough olive oil to coat them lightly. Lay the peppers in a baking dish, arranged in a neat pattern if you like. (NB: I prefer laying the strips skin-side down so the concave insides help to catch the flavorings and topping.) If you need to, you can arrange the peppers in two layers.

Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.

Mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture. Sprinkle this mixture over the peppers evenly, so each pepper strip has at least a bit.

Drizzle more olive oil generously over everything.

Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown. The edges of the pepper strips may begin to char a bit—that just adds more flavor.

Serve hot, warm or at room temperature.

Источник: https://memoriediangelina.com/2017/08/26/peperoni-al-gratin/

Greek peas and potato stew with tomatoes recipe (Arakas laderos kokkinistos)

450g /16 oz. peas (peeled)
120g /4 oz. olive oil
1 red onion, chopped
2 carrots, sliced
2 potatoes, cut in cubes
1 tbsp tomato paste
300g /10 oz. ripe tomatoes, grated
1–2 fresh onions, chopped
2 tbsp fresh dill, chopped
salt and freshly ground pepper



To prepare this delicious Greek peas and potatoes recipe (Arakas laderos), heat half the olive oil in a medium sized pot. Sauté the red onions and fresh onions until soft. Add carrots, potatoes and tomato paste and sauté 2 more minutes.
Add the grated tomatoes and enough hot water so that the ingredients are covered just a bit.
Bring to a boil and boil for 15 minutes (without the lid), until the potatoes have softened a bit.
Add the peas, fresh dill and the remaining olive oil and season well with salt and pepper.
Mix well, lower the heat and simmer for 10 minutes, until peas are soft and water is gone. (they should only be left with the olive oil.)
Serve at room temperature with crumbled feta cheese and crusty bread.

Источник: https://www.mygreekdish.com/recipe/greek-peas-and-potato-stew-with-tomatoes-recipe-arakas-laderos-kokkinistos/

Creamy Tomato Burrata Pasta

Очень вкусно! Вадим ел без сыра, а мне с сыром понравилось.

1 lb medium pasta shells
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, finely diced
6 cloves garlic, roughly chopped
1 pound ground chicken (dark meat preferred)
1 jar Marinara Sauce
Kosher salt and freshly cracked black pepper to taste
1 cup heavy cream
1/4 cup grated parmesan cheese, plus more as needed
4 ounces fresh burrata
fresh basil to garnish

Instructions


Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.

Heat butter and oil over medium heat. Add onions and sauté for a 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. Add the ground chicken and cook for 8-10 minutes until fully cooked. Pour in the Rao’s Homemade Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.

Turn off the heat and stir in cream. Add the parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin to out.

Stir the cooked shells into the pasta sauce and garnish with basil and torn burrata and serve immediately.

Источник: https://whatsgabycooking.com/creamy-tomato-burrata-pasta/#recipeJump