Classic Tomato, Cucumber, Pepper and Onion Summer Salad Istrian Recipe

July 20, 2023 by tina oblak in Adriatic Recipe, dinner, healthy mael, Istrian cuisine, Istrian dish, Istrian food, light meal, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, Salads, Side Dishes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, summer dish, summer recipe, supper, Vegetable side dish, Vegetables, Vegetarian

This colourful cucumber, tomato, pepper and onion salad is very refreshing, and it is made during the summer when the vegetables are at their best and in abundance.

It is absolutely delicious, so easy to make, it hardly takes any effort.

It is traditionally served as a side dish to accompany grilled meats, but can be enjoyed as a main meal on a hot summer's day when you want to keep things easy.

To make it more substantial, I simply toast a piece bread, cut it into cubes and mix it into the salad (resembling a concept of Italian, Tuscan, Panzanella salad).

If you ever had a chance to travel along the Istrian coast or Dalmatia (in Croatia) and asked in the restaurant for a side salad, it is most likely that you were brought this one. It is an absolute classic during the summer season as the vegetables in this salad have a very high content of water and therefore the salad is very cooling.

This type of salad has been on the dinner tables of the locals – well, since forever, during the summer months almost on a daily basis.

Recipe

Ingredients

Serves 4 (as a side salad)

1 yellow bell pepper (can use orange, red or green bell pepper)
1 medium-large cucumber
2-4 tomatoes (depending on the size, I used vine tomatoes each weighing roughly 170g) Make sure you use in season, ripe and juicy tomatoes (can use San Marzano tomatoes, cherry tomatoes, beef tomatoes, grape tomatoes or a variety of your preference).
red onion or salad onion (about 40g), sliced
a few fresh basil leaves, torn, or dry oregano (optional)
For the dressing
extra virgin olive oil, generous drizzle
red or white wine vinegar, a drizzle
sea salt, to taste
black pepper, to taste

Method

Peel and slice the cucumber into coins and place into a big salad bowl.

Cut the tomatoes into wedges and add to the bowl.

Slice the bell pepper and the onions and put into the bowl.

Mix gently all the vegetables.

Add a generous drizzle of olive oil, a drizzle of vinegar, season with sea salt and black pepper.

For extra dimension, in terms of flavour, sprinkle the salad with a bit of dried oregano or with a few freshly torn basil leaves.

Toss and serve.

Summer Risotto with Fresh Tomatoes Istrian Recipe

Beans and Sardines

June 21, 2023 by tina oblak in Adriatic Recipe, Appetizers, child friendly dish, child friendly meal, dinner, Easy recipe, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light meal, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, one pot meal, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, summer dish, summer recipe, supper, Vegan, Vegetables, Vegetarian

This light and fresh summer risotto is made with juicy and ripe tomatoes that are in season, and it is a great alternative to a very much loved and more common pasta with tomatoes sauce.

It is low in budget, healthy, incredibly easy and simple to make, an ideal solution for a midweek lunch or dinner, it can be served as first course or as a main paired with grilled or pan fried fish or meat.

During the whole of the summer season, and especially during the summer holidays, my mother would make this colourful risotto quite often, this is the time of the year when the the tomatoes are at their peak, the ripest and the sweetest, and they are in abundance.

I am sharing here my mother's recipe for this humble and delicious summer tomato risotto served with freshly torn fragrant basil leaves and a drizzle of olive oil, you will come back to this recipe time and time again.

Recipe

Ingredients

4 Tbsp extra virgin olive oil
1 onion (about 100g), peeled and finely chopped
500g vine tomatoes or other variety of ripe and sweet tomatoes, washed and roughly chopped
300g risotto rice (like Vialone Nano, Arborio or Carnaroli)
a few fresh basil leaves
1 litre of hot vegetable broth or stock (you can use instant vegetable stock powder)
a bit of fresh flat leaf parsley, finely chopped
sea salt
ground black pepper
a handful of Parmiggiano Reggiano or Grana Padano cheese, finely grated, optional
a knob of butter, optional

Method

Before starting making risotto have your boiling hot vegetable stock ready to hand for later.

Put extra virgin olive oil in a pan, add finely chopped onions, a pinch of salt, and sauté for a few minutes on a gentle heat until cooked down and soft.

Add roughly chopped tomatoes, a few basil leaves, put the lid on and cook for about 10-15 minutes stirring occasionally. The tomatoes should be fully cooked and broken down.

Add the rice and toast it for a few minutes, stirring constantly to avoid sticking to the bottom of the pan.

Pour or ladle a bit of hot vegetable stock and cook until the first amount of liquid is absorbed.

Start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more (you might not need all the stock).

There should be enough liquid just to cover the risotto, the Italians say that a risotto should be smooth and runny enough to be described as all'onda, on the wave.

Cook on a medium heat, siring almost constantly, until the rice is cooked al dente (meaning fully cooked but still a bit firm when bitten).

It should roughly take between 15-18 minutes for a risotto to be cooked.

Taste and adjust the seasoning with black pepper (if using) and sea salt, but this might not be necessary since the stocks from the stores generally speaking contain salt already.

Stir in finely chopped fresh leaf parsley.

For even creamier texture and a slightly richer flavour you can finish cooking the tomato risotto with a typical Italian mantecare phase (as soon as the risotto is cooked, remove the saucepan from the heat, add grated cheese and a knob of cold butter to the risotto, and stir with a wooden spoon quite vigorously).

Serve immediately while the risotto is still hot and a bit runny in consistency.

Ladle the risotto onto the plates and sprinkle with some roughly chopped fresh parsley and a few basil leaves for garnish and drizzle with extra virgin olive oil.

Wine suggestion

Alto Adige Valle Isarco Müller Thurgau DOC "Sass Rigais" 2021 - Manni Nössing

Stuffed Squid Istrian Recipe

Beans and Sardines

December 16, 2022 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, Autumnal dish, Autumnal recipe, casserole, Celebratory dish, child friendly dish, child friendly meal, dinner, Easter, Easter dish, Easter recipes, Easy recipe, family friendly dish, family friendly meal, Festive dish, Fish & Seefood, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, main fish meal, one post fish recipe, one pot meal, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, stew, stuffed dishes, summer recipe, supper, Winter dish, Winter recipe

Stuffed squid is a light and delicate fish based dish packed full of flavour, with simple ingredients being used for the stuffing mixture to maximise the scent and flavour of the squid.

This is a very tasty seafood recipe, perfect for any occasion and any season, and makes a fantastic centrepiece, you will surely impress your family and friends.

Works for both rustic style eating or slightly more formal and elegant dining, whether for big parties or small groups alike.

Squid is a highly popular ingredient in Istrian cooking, it is used to make rosotti, fish soups and stews, grilled and deep fried squid are very much loved.

Stuffed squid represents one of the most quintessentially Istrian seafood based dishes, it is made in the households, maybe not perhaps as your average mid week supper but prepared during the weekends or festivities or to mark a special occasion. Along the Slovenian coast stuffed squid would be traditionally briefly cooked in white busara sauce (simple sauce made with olive oil, hint of garlic, white wine and fresh parsley), as supposed to the red busara sauce variation where tomato element is added to the basic white busara sauce.

This is the dish that would be prepared and cooked instead of a meat roast, and also commonly found on the menus in the restaurants (polnjeni kalamari or nadevani lignji, calamari ripien).

Stuffed squid has been very much loved in the family, my father especially adored cooking this dish, and here I am sharing his recipe, serve this dish to your guests and and you will most certainly not fail to impress.

Recipe

Ingredients

about 1 kg fresh medium size squid
(the sacks of the squid should be long between 13-15cm, if they are too short and small you will find it a bit tricky to fill, very big squid not particularly suitable for this recipe), bodies and tentacles separated, if using frozen squid, defrost first
about 80g dry breadcrumbs
4 Tbsp extra virgin olive oil, plus some extra
1 small clove of garlic, peeled and very finely chopped
small handful (about 3g) fresh flat leaf parsley, finely chopped, plus some extra for the sauce
50ml white wine, optional
sea salt
black pepper

Method

Clean and prepare the fresh squid and separate the tentacles. When cleaning the squid be careful not to damage the pockets (sacks), as the filling might come out during the cooking process.

If uncomfortable tackling this task, your fishmonger will be happy to do it for you.

Tap dry cleaned squid pockets with kitchen paper.

Start by making the stuffing.

Place the oil in a large non stick frying pan. Weight the squid tentacles, then chop quite finely and add to the pan. Cook for a few minutes, add white wine if using, and cook further until all the wine evaporates.

Turn off the heat and add an equal wight of breadcrumbs.

Add finely chopped fresh flat leaf parsley, crushed garlic and season with sea salt and black pepper to taste. Mix well so all the ingredients are well incorporated.

Taste the mixture and adjust the seasoning, set aside.

Stuff the squid sacks with the mixture, using the teaspoon, not too full, or they can potentially burst during the cooking.

Close the openings of the sacks with cocktail sticks (toothpick).

Use the same non stick large frying pan and pour a generous drizzle of extra virgin olive oil.

Gently fry stuffed squid in batches, if making large quantity, (do not overcrowd the pan) for about a minute or so on each side until they start to colour.

If you have leftover stuffing mixture, add it to the pan.

Add a touch of water, cover with the lid (ideally a lid with a steam whole) and cook on a gentle heat for about 20 minutes.

Move them around gently, now and gain, taking care not to break them.

During the cooking a small amount of the filling will come out and become part of a delicious sauce that should not be too thick nor to watery.

If your sauce is too watery, cook for a short while until the sauce thickens to your desire, if on the other hand you think the sauce is too thick for your liking, just dilute a bit by adding a splash of water.

When the squid is cooked , remove the cocktail sticks (toothpicks).

Sprinkle with some extra roughly chopped parsley and serve hot with some fresh crunchy rustic bread, toasted bread, bruschetta or soft cooked or grilled yellow or white polenta.

Just a thought

You can add a bit of freshly grated Parmiggiano Reggiano cheese to the breadcrumb mixture.

Sometimes when you buy frozen squid, they come with no tentacles. In this case you can replace the tentacles for the filling with 1-2 thin slices of finely chopped Prosciuutto crudo (Italian dry ham). Be mindful of the seasoning as the prosciutto crudo is quite salty.

It is quite common also to use parboiled white rice (cooked al dente) instead of dry breadcrumbs to make the filling, and you can also substitute bread crumbs with some old and stale bread (no crust) soaked in a bit of water, squeeze well to remove the excess, 1 lightly beaten egg.

This dish is best eaten fresh, when just cooked, but can be stored in a fridge for a day or two at most, in an airtight container, and it is not really suitable for freezing.

If you do want to be ahead of time you can clean the squid and make the filling a day before and store them overnight in the refrigerator in an airtight container or covered with cling film.

You can add some chopped tomatoes to the white busara sauce if you prefer red busara sauce variation.

Wine suggestion

Collio Friulano DOC 2019 - Borgo del Tiglio

Traditional Istrian Fig Strudel made from sweet yeast dough Recipe

Beans and Sardines

October 12, 2022 by tina oblak in Adriatic Recipe, Autumnal dish, Autumnal recipe, baked dish, baking, breakfast, celebratory desserts, dessert, easy baking, Enriched dough, festive bakes, festive dessert, festive sweet things, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, Rustic dish, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Snacks, summer dish, summer recipe, Sweet bread, sweet course, sweet finger food, sweet nibbles, Sweet Things

This rustic bake is one of the most traditional and authentic sweet treats in the cuisine of Slovenian Istra, it is called by the locals kvašen štrudelj s figami or kvašen štrukelj s figami, and it is made from soft, brioche like sweet yeast dough and fig filling.

It is usually baked towards the end of summer and early autumn, when the figs are in abundance, and although fig filling is the most common and most traditional, other fruits can be used like apples, pears or plums, and different type of nuts can be added too.

This sweet fig log is a bit of a “gastronomic hybrid”, it looks like a strudel in a way that is rolled into a log like a strudel, but it is made from yeast dough, resembling quite strongly, in terms of flavour, to the dough that is used to make a traditional Slovenian nut roll, Potica.

This sweet bake used to be prepared and offered for special occasions as a dessert at the end of a big meal, and given to children as a snack and a special treat. Nowadays, it is also eaten for breakfast and offered with tea and coffee, but it is not commonly found in the restaurants and almost exclusively baked in the household.

Istrian cuisine is a no waste cuisine, so juicy figs, with their delicately perfumed flavour, when fully ripen and plentiful, would get picked, chopped, cooked down in a frying pan with some butter to bring out their innate sweetness, cooled completely and then frozen to be used during late autumn and winter season, when fresh figs are no longer available.

As a child, on the Slovenian coast, where I grew up, I would eat figs straight from the tree and the common sight of ripe figs slowly started to mark the end of summer and the start of cooler days, back to school days...

I am sharing here this slightly off the beaten track, very special recipe, passed to me by my nona Nada and her dear friend Arnanda. It was truly touching listening to them, deep in conversation about the recipe, and its different variations, even when the villages only a few kilometres apart from each another.

Celebrate this wonderful fruit that marks the transition into autumn and try this delicious bake,. However, if you cannot get hold of fresh figs, you can just use fig jam, or any other jam of your preference for the filling. Your friends and family will be seriously impressed.

Recipe

Ingredients for the dough

500g plain all purpose white flour
7g fast-action dried yeast (also called instant yeast) or 20g fresh yeast
100g unsalted butter, melted
100g caster sugar
250ml lukewarm milk or water or a combination of the two (125ml milk and 125ml water)
2 eggs, room temperature, slightly beaten
grated lemon zest of 1 unwaxed lemon
1 Tsp sea salt

Ingredients for the filling

The filling is made from fresh figs, you can use other fresh fruit like apples, pears, plums or fig jam instead, or any other jam of your preference.

1kg, roughly, of fresh figs
20g unsalted butter
grated lemon zest of 1 unwaxed lemon
200ml single cream or ricotta

Method

The dough

In a fairly large bowl, sift the flour, make a little well in the centre and add lukewarm milk, instant yeast melted butter, sugar, lightly beaten eggs, grated lemon zest and a pinch of sea salt on the side of the bowl.

Mix and combine well all the ingredients with the fork or a wooden spoon.

(If using fresh yeast, place it into a small bowl and slightly break it down into smaller pieces with your fingers. Add a few tablespoons of tepid milk, ¼ tea spoon of sugar, gently stir and leave for about 15-20 minutes or until gentle bubbles form on the surface).

Transfer the mixture onto a well floured working surface and start kneading, for about 10 minutes, adding a little flour at a time if the mixture is too wet and sticky (this will partially depend on the flour and the size of the eggs)

Alternatively, use a mixer fitted with a dough hook and leave running for about 5 minutes.

The dough is ready when it ends up being really smooth and elastic. It should not stick to your hands or working surface and should leave the bowl clean, if using a mixer.

Transfer the dough back into a very lightly oiled bowl and cover with cling film (I use a shower cap, works really well).

Put the bowl in a warm room free of drafts for at least one hour and leave the dough to rest and rise, the dough should increase in volume and double in size.

While the dough is resting and rising start preparing the filling.

The filling

Wash the figs and pat dry them.

Transfer the figs onto a chopping board, half them, quarter them and then roughly chop them.

In a fairly large frying pan melt the butter and add chopped figs.

Cook them for a few minutes on a gentle heat, stirring occasionally, until they become completely soft and break down. (if the skin of the figs is still a bit hard, break it down with the help of a wooden spoon).

Cool completely and set aside.

Transfer cooked figs into a bowl, add the cream and the lemon zest, stir and mix until all the ingredients are well combined.

Flour well your working surface and rolling pin. Put your dough onto a working surface and roll it out to a more or less rectangular shape (40cmx50cm) to the thickness of about or not more than 1cm.

This will give you a one big loaf, this is how it is traditionally made, and this is the size I made for this recipe.

Because of its size, it could be a bit tricky to handle if you are not familiar with the recipe.

I suggest you might want to divide the dough and the filling in half and make two logs instead.

Take the fig mixture and spread it evenly on the rolled dough but leave some space around the edge so the filling does not come out when rolling the dough.

Gently roll the filled dough quite tightly into a log and tuck well in the edges.

Place the log onto a baking tray, previously lined with baking parchment.

Cover with a clean kitchen towel , place it in a warm, draft free room and leave to prove for the second time for about 30 minutes or until well risen, not necessarily doubling in size.

Take a toothpick and make a little holes in the dough on the whole surface and brush with either some melted butter or beaten egg.

Bake in the preheated oven at 180C static, or equivalent, for about 50-60 minutes. Halfway through baking, tent the roll with the aluminium foil to prevent it browning too much and starting to burn.

Leave on a baking tray until completely cool.

Transfer on a serving plate, dust with icing sugar and serve.

Just a thought

For a more modern version of this traditional fig based sweet treat you can use ricotta instead of the single cream for preparing fig mixture filling and adding a splash of vanilla extract to both the filling and the dough mixture.

Fig roll tastes at its best the day after has been baked.

You can store it in an airtight container for up to five days and is suitable for freezing.

Wine suggestion

Alto Adige Moscato Rosa Passito DOC 2018 - Laimburg

Djuvec Rice with Bell Peppers and Tomatoes Istrian Recipe

October 05, 2022 by tina oblak in Adriatic Recipe, Appetizers, Autumnal dish, Autumnal recipe, Balkan dish, brunch, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, one pot meal, Rustic dish, Side Dishes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, summer dish, summer recipe, supper, Vegan, Vegetable side dish, Vegetables, Vegetarian

Djuvec (frequently spelled Ðuveč and pronounced Joo-vetch) is a one pot rice dish, and a bit of a hidden gem in the gastronomic world. It is very commonly found in South-Eastern Europe in countries like Slovenia, Croatia, Serbia and other Balkan countries, and perhaps it is not very well known to the rest of the world.

This vegetarian and vegan friendly dish is one of my absolute favourites, it is incredibly simple and quick to make, healthy, and is really delicious. It is also a very practical dish. It can be prepared ahead of time, and it makes a fantastic addition to more familiar picnic foods and buffets at parties.

Djuvec is always a big hit with friends and family at the barbecue gatherings, as it is traditionally served at a room temperature as a side dish, and makes a great paring to pan fried or grilled vegetables, fish or different type of meats like Ćevapčići (small pieces of rolled grilled mince meat) and Ražnjići (grilled pork meat on skewers).

It can also be served hot or warm as a main mail, maybe with a side salad, as an alternative to a tasty, and perhaps, more frequently cooked, well known and much loved a classic Italian risotto.

It is often made during the summer, end of summer and early autumn with main ingredients being onions, red, orange or yellow bell peppers and tomatoes, and often peas, ajvar (sweet roasted red pepper spread) and powdered paprika is added to a basic recipe to create a very common variations of this dish.

I am sharing here my mum's super delicious one pot pepper and tomato rice dish that she used to make time and time again, just try it, I promise you, you will came back to this “off the beaten track recipe” that my family and my friends simply adore, and cannot get enough of it.

Recipe

Ingredients

Serves 4-6

3 Tbsp virgin olive oil or olive oil
1-2 onions (about 250g), peeled and finely chopped
1 clove garlic, peeled and crushed
2 red bell peppers (about 400g), wash, dry, remove the seeds and white filaments and cut into small cubes (for this recipe you can also use yellow or orange bell peppers or a combination)
few vine tomatoes or other types of ripe and sweet tomatoes (about 300g) washed, quartered and roughly chopped
1 Tbsp tomato paste
300g long grain rice
600ml vegetable stock or instant vegetable stock powder
sea salt
black pepper
fresh flat leaf parsley for serving, roughly chopped, optional

Method

Place olive oil in a fairly large shallow cast iron casserole dish or frying pan, add finely chopped onions, crushed garlic, a generous pinch of sea salt and cook for about 10 minutes on a gentle heat until the onions become soft and translucent, stirring occasionally.

Add small cubes of bell peppers and stir in with the onions and garlic, cook further for about 15 minutes, stirring occasionally.

Transfer roughly chopped tomatoes to the pan, add tomato paste, mix and cook for 10 minutes or so or until the tomatoes are soft and cooked down, stirring occasionally.

Add the rice to the pan, stir with the onion, pepper and tomato mixture

Toast the rice for about 2 minutes, stirring constantly.

Pour vegetable stock in the pan and bring to boil.

Turn the heat down to a minimum, put the lid on and cook for about 20 minutes without stirring.

Halfway through cooking time, very gently move about the rice with the fork.

Serve hot or at room temperature.

Sprinkle some roughly chopped fresh flat leaf parsley, optional.

Just a thought

This dish is not suitable for freezing and will keep in an airtight container in a fridge for a few days.

Wine suggestion

Alto Adige Valle Isarco Kerner DOC 2021 - Pacher Hof

Sautéed Aubergines with garlic and parsley Istrian Recipe

Beans and Srdines

September 21, 2022 by tina oblak in Adriatic Recipe, Appetizers, Autumnal dish, Autumnal recipe, bite-sized nibbles, brunch, Canapés, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, Finger food, first course, first course dish, first course meal, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, Rustic dish, Side Dishes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Snacks, Starters, summer dish, summer recipe, supper, Vegan, Vegetable side dish, Vegetables, Vegetarian

This simple and rustic aubergine side dish is light and full of flavour. It can also be enjoyed in less traditional way, spread on bruschetta, toasted bread, as a topping on a pizza, and it can be mixed with rice, or used as a base for a pasta sauce.

Sautéed aubergines in garlic and parsley infused oil is an unpretentious dish, very easy to make and typically prepared in the households along the Slovenian coast, where my nona lives. She told me that her family had a lovely vegetable garden where aubergines grew during the summer months and early autumn. The best ones were picked and sold on the market, just across the Italian border, in Trieste, where they fetched good money. Only the wonky and imperfect ones, but most certainly not less tasty, were left behind for domestic use. They were cooked in delicious home-made extra virgin olive oil flavoured with garlic and fresh parsley and accompanied by potatoes or polenta.

This is not the dish that you would normally find in restaurants, with the glimpse of sadness in my nona's eyes, and a slight sense of embarrassment, she explained to me that this dish is “too simple” and is part of what “the modern world” defines as “the food of the poor” (more widely known as the Italian concept of Cucina Povera). However, it is slightly intriguing, since without her realizing it, this is precisely one of the kinds of dishes that are becoming increasingly popular and appreciated by many people.

What is interesting about this dish is that visually cooked aubergines resemble more closely mushrooms than aubergines. This is why Italians call a very similar and typical aubergine side dish from the Campania region in southern Italy, Melanzane a Funghetto (Mushroom-style aubergines ).

I am sharing here my nona's recipe for this delicious and humble sautéed aubergines with garlic and fresh parsley.

Ingredients

Serves 4

1 kg aubergines
5 Tbsp extra virgin olive oil
1 clove of garlic, peeled
handful of fresh flat leaf parsley (about 13g) plus some extra for garnishing, finely chopped
sea salt
black pepper, optional

Method

Wash the aubergines and dry them, remove the stem.

Cut each aubergine into quarters lengthwise and check for the amount of seeds. If there is a considerable amount of seeds, eliminate and remove the central part containing the higher concentration of the seeds.

Cut the rest of the aubergine into a fairly small and thin regular-sized chunks.

Transfer the aubergine pieces into a colander, sprinkle with a bit of sea salt and place it over a bowl or into the sink so the bitter juices can drain away (avoiding the aubergines to taste bitter) during a sweating process (about 30 minutes). This phase will help to loose the liquid avoiding the aubergines tasting bitter. Squeeze very gently.

Pour the oil in a fairly large frying pan and sauté a whole garlic until golden in colour .

Stir in chopped parsley and add aubergine pieces.

Mix well so all the aubergine chunks are coated in oil and parsley.

Simmer in an open pan, on a fairly gentle heat, for about 30 minutes, stirring occasionally to prevent sticking at the bottom of the pan and burn, or until they release most of their liquid and the skin starts to have the same kind of texture as mushrooms. The aubergine pieces should be nice and soft but not mushy.

Taste and adjust the seasoning with sea salt and black pepper.

Fish out and remove garlic clove, discard.

Sprinkle with a bit of roughly chopped fresh parsley.

Serve hot, warm or at a room temperature.

Just a thought

Aubergines cooked this way are mainly served as a side dish but they can also be enjoyed in less traditional way, spread on bruschetta, toasted bread, canapes, as a topping on a pizza, and they can be mixed with rice, or used as a base for a pasta sauce.

Wine suggestion

Collio Friulano DOC 2021 - Ronchi di Cialla

Courgette risotto Istrian Recipe

Beans and Sardines

August 24, 2022 by tina oblak in Adriatic Recipe, Appetizers, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light meal, main course, main dish, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, one pot meal, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Spring dish, Spring recipe, Starters, summer dish, summer recipe, supper, Vegan, Vegetables, Vegetarian, Venetian dish

Courgette risotto is a perfect choice if you want to make a light and elegant dish, but one that is delicate in taste and yet filling. Summer risotto is incredibly easy to make, and during the summer months, when courgettes are in full season and in abundance, choosing this delicious vegetable to cook with seems almost an obvious choice.

This is not a risotto you will find in the restaurant menus on the Slovenian coast, it is cooked in the households that almost always keep a slab of pancetta in the fridge, and whenever possible grow courgettes. This recipe, since Istria is geographically so close to Veneto region in Italy, where there are a great variety of risotti recipes, it should be no surprise that courgette risotto has been created, and cooked on a regular basis and enjoyed by generations.

This risotto will cover all occasions, it is a perfect rustic and informal choice for a mid week lunch or dinner, but has nothing to dread if it is served in a more formal setting.

I am sharing here my mother's summer courgette risotto, most of the time made with freshly picked courgette that my paternal grandfather used to grow in his vegetable patch.

If you happen to grow your own courgettes and have courgettes flowers as well, and not quite sure what to do with them, use them in the risotto, just chop them roughly and cook together with sliced courgettes.

Ingredients

Serves 4

300g risotto rice (like Vialone Nano, Arborio or Carnaroli)
courgettes 430g roughly, sliced
2 Tbsp olive oil
1 onion, 80g roughly
50g pancetta, finely sliced (can use cubed pancetta, sliced bacon, lardons or pork sausage meat), optional for a vegetarian variation
small clove of garlic, peeled and crushed
1 litre of hot chicken broth or stock (can use vegetable broth or stock)
sea salt
fresh flat leaf parsley, roughly chopped, optional (for garnish)
generous knob of butter, optional
a handful of Parmiggiano Reggiano cheese, finely grated, optional

Method

Before starting to make the risotto have your boiling hot chicken or vegetable broth or stock ready to hand for later.

Wash the courgettes and pat dry them with kitchen paper or clean kitchen towel.

Trim off the ends of the courgettes and slice or cut into smaller pieces (if the courgette is big, cut in half first, then slice lengthways into quarters, then chop into smaller chunks)

Put olive oil in a pan, add finely chopped onions, pancetta, crushed garlic, a pinch of salt and cook on a gentle heat, stirring occasionally, until the onions become soft and translucent.

Add courgette pieces and cook for a few minutes until they soften a bit.

Add the risotto rice and toast for a bit , stirring constantly to avoid sticking to the pan.

Pour or ladle ½ litre (500ml) of hot chicken or vegetable broth or stock.

Cook until the first amount of liquid is absorbed then start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more.

There should always be enough liquid just to cover the risotto.

Cook on a medium heat, stirring almost constantly, until the rice is cooked al dente, meaning fully cooked but still a bit firm when bitten, it should roughly take between 15 -18 minutes for a risotto to be cooked.

Taste and adjust the seasoning with sea salt, but this might not be necessary since the stocks that come from the store generally speaking are salty already!

For even creamier texture, you can finish cooking the courgette risotto with a typical Italian mantecare phase. Remove the saucepan from the heat, add grated cheese and a bit of cold butter to the risotto when it is almost finished, and stir with a wooden spoon quite vigorously in order to develop its delicious creamy texture. This phase is optional.

Sprinkle with some roughly chopped fresh flat leaf parsley and finely grated Parmiggiano Reggiano Cheese (only if you have not used it already in the mantecare phase) and serve immediately while the risotto is still hot.

Just a thought

Courgette risotto can be kept in the fridge for a couple of days in an airtight container.

It can be enjoyed at room temperature as well and is not suitable for freezing.

You can freeze the onion, courgettes and pancetta base and defrost when deciding to make a risotto.

With a leftover courgette risotto you can make some arancini (staple Sicilian stuffed rice ball, coated in breadcrumbs and fried)

Wine suggestion

Roero Arneis DOCG 2021 - Malvirà

Ražnjići- Grilled Pork meat on skewers Balkan inspired Recipe

Beans and Sardines

August 17, 2022 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, bite-sized nibbles, child friendly dish, child friendly meal, dinner, Easy recipe, family friendly dish, family friendly meal, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main dish, main meat course, Meat, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, summer dish, summer recipe

Ražnjići is a very popular dish of the Balkans, and is similar to Greek Souvlaki.

It consists of threading on metal or wooden skewers, different types of cubed meats, traditionally pork, but chicken or lamb can be used, and even a variety of vegetables, or different combinations of them.

They are then cooked (if using a frying pan), or more traditionally they are barbecued. In fact, back home, on the Slovenian coast, it is almost impossible to imagine having a barbecue without ražnjići (Ćevapčići is another must).

This very informal and rustic dish gets served and offered on the skewers where the dish gets the name from, the word ražanj meaning “skewer”.

Meat lovers will be in heaven with this meal but you can equally make your vegetarian and vegan friends and family very happy too, alternating on the skewers pieces of onion, bell peppers, and courgettes. You have covered your complete guest list, everybody is included, and there is no need to think of alternative dishes for non-meat eaters.

Recipes and gastronomic habits in my homeland have been greatly influenced by both Balkan and Venetian cuisine (as well as Austro-Hungarian) and here I am sharing the recipe for Ražnjići cooked in the family inspired by the Balkan version, which seems to have “won over” the Venetian variation that uses cubes of veal, pork, pancetta, calf's and pig's livers, and is served over soft cooked polenta.

Next time you pull out your frying pan or are planning a barbecue, this recipe is a must!

Ingredients

Serves 3-6 (1 or 2 skewers per person)

600g roughly lean pork meat (pork shoulder or loin) trimmed and diced into 48 bite size pieces
(for this recipe I used 6 skewers, 8 pieces of meat on each skewer, you can distribute less meat on more skewers)
24 fresh sage leaves (plus a few extra for the marinade)
fresh sprig of rosemary (for the marinade)
2 cloves of garlic, peeled (for the marinade)
a few pieces of onion (for the marinade)
2 Tbsp olive oil
sea salt
black pepper

Method

Place cubed pork meat in a bowl (you can also use an airtight container with the lid) add a generous drizzle of olive oil, peeled garlic, a few pieces of onion, a few sage leaves, fresh sprig of rosemary, sea salt and black pepper. Mix well with your hands, cover with cling film and leave to marinate for at least 1 hour, ideally overnight.

Thread cubed pork meat on metal skewers or wooden skewers (the latter need to be previously well soaked in the water) alternating two pieces of meat and one fresh sage leaf.

You can cook pork skewers either in a frying pan, in which you have previously put a bit of oil and heated it up, or in a griddle pan.

Cook on a medium-high heat turning the skewers every now and again.

Serve very hot, still on the skewer with some crunchy bread, salad (cucumber, bell pepper, tomatoes and salad onions with some kind of white cheese like feta, is the most traditional) or/and with (french fries) and ajvar (sweet roasted red pepper spread).

Wine suggestion

Toscana Rosso IGT "Vigorello" 2017 - San Felice

Peperonata Istrian style Recipe

Beans and Sardines

August 10, 2022 by tina oblak in Adriatic Recipe, brunch, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light meal, main course, main dish, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, one pot meal, Rustic dish, Side Dishes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, stew, summer dish, summer recipe, supper, Vegan, Vegetable side dish, Vegetables, Vegetarian, vegetarian summer stew, Venetian dish

This quintessentially summer dish gets devoured and seems to be a real hit every single time, it is a very “practical” dish, as it usually prepared in advance, and takes central stage on the tables of the locals back home on the Slovenian coast, where during the summer months the heat can be terrible but it is also during this time of the year that the ingredients for this dish are most abundant and taste their best.

Peperonata is cooked by the locals during the fresh, cooler, hours of the day, usually early in the morning or in the evening when it cools down a bit (there is a different rhythm of life, a different way of doing things, when you live in a climate that can regularly be very hot).

Moreover, better cooking follows this different, summer, rhythm of daily activities, since the following day the dish tastes even better as all the ingredients have a chance to mingle together!

Peperonata is so delicious you can just eat it on its own with some fresh crunchy or toasted bread, it is great paired with grilled meats and fish, cheeses, cold meats, cooked rice, makes a great base for a risotto or a pasta dish and incredibly tasty spread on bruschetta.

I am sharing here my mother's recipe for Istrian style peperonata, which is different from the Venetian variety where a little white wine is added to the dish.

When I cook this dish, I get immediately transported back home, to the sound of cicadas, to the fragrance of salty air, and to the childhood memories of long summers that never seemed to end...

Ingredients

Serves 4

1 clove of garlic, peeled and crushed
5 Tbsp olive olive
onions (about 300g) peeled and finely sliced
400g aubergines, diced
500g yellow or green bell peppers, washed, deseeded and sliced into strips or cut into chunks)
300g tomatoes (juicy, ripe and sweet) roughly chopped
sea salt
few fresh basil leaves, optional
fresh flat leaf parsley, roughly chopped for garnish, optional

Method

Place the oil in a fairly large pan, add sliced onions, crushed garlic, a generous pinch of sea salt and cook the onions on a gentle heat (for about 10 minutes) or until soft and translucent stirring now and again (do not rush this process as the slowly caramelized onions will add a final taste of the dish).

Add cubed aubergines and cook gently for about 10-15 minutes or until cooked down and soft, stirring occasionally, making sure they do not catch to the bottom of the pan.

Transfer sliced bell peppers to the pan and cook together with the onions and aubergines for about 10-15 minutes or until softened a bit and cooked down, stirring now and again (if onion, aubergine and pepper mixture starts to catch at the bottom of the pan add a splash of water).

Add chopped tomatoes, a few fresh basil leaves, a splash of water and cover with the lid.

Simmer on a very gentle heat for about 40minutes, checking and stirring now and again making sure it does not stick to the bottom.

Taste and adjust the seasoning with sea salt.

Let it cool, sprinkle with some roughly chopped fresh flat leaf parsley and some basil leaves (optional) and serve tepid, at room temperature or cold.

Just a thought

Peperonata will keep very well in a fridge in an airtight container for a few days and is suitable for freezing especially if you make a large quantity, and want to eat it again in the near future; or, indeed, you want to bring back summer memories in the middle of winter.

The traditional way of preparing this dish does not call for chill, however, if you wish to add a bit of a kick to this dish it is perfectly fine to do so during the cooking process.

You can also add courgettes, some olives and capers to taste as a variation of this dish.

Wine suggestion

Calabria Rosato IGT "Terre Lontane" 2021 - Librandi

Crispy Breaded Courgettes Istrian Recipe

Beans and Sardines

August 03, 2022 by tina oblak in Adriatic Recipe, Appetizers, bite-sized nibbles, brunch, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, Finger food, first course, first course dish, first course meal, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main vegetarian course, main vegetarian meal, main vegetarian dish, Rustic dish, Side Dishes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Spring dish, Spring recipe, Starters, summer dish, summer recipe, supper, savory nibbles, Vegetable side dish, Vegetables, Vegetarian

Crispy breaded courgettes is one of the most most loved dishes and a total crowd pleaser. It consists of slicing the courgettes, dredging them into a flour, then dipping them into whisked eggs, coating them with breadcrumbs and quickly shallow fried them until golden and crispy, which makes them utterly delicious, irresistible and scrumptious, you just cannot stop eating them! This dish will become an instant hit and breaded courgettes will disappear from the serving plate in no time!

Try to prepare courgettes this way when they are in full season and abundant, I can almost guarantee you, that the most reluctant courgette eaters will be converted in eating this summertime vegetable with delight.

This dish is also fun to make, and if you have children, try to involve them in the breading process, they will absolutely love it, but make sure they are as far away as possible, in a nicest way, during frying.

Breaded courgettes are ideally eaten hot as soon as they are fried with some mashed potatoes, a seasonal salad, but also incredibly delicious at the room temperature and offered as a part of a buffet, great used as a filler in a sandwich (add a bit of fresh rocket salad and spread a slice of bread with a bit of mayonnaise, basil or vegetarian pesto, and you will have a sandwich that is to die for).

This dish can be made ahead and stored which makes it an ideal picnic food, you bring this dish with you on a picnic, and you will stand out from the crowd and have no chance to bringing back home any leftovers...

I am sharing here my mother's recipe for crispy breaded courgettes, one of whole family's absolute favourite plates of food.

I simply adored this dish as a child, and nothing much has really changed since...

Ingredients

Serves 4

fresh courgettes, medium size (approximately 700-800g)
2-3 eggs (the number of the eggs needed depends on their size and on the quantity of the courgettes you are using)
dry breadcrumbs
plain flour
sea salt
black pepper, optional
oil for frying

Method

Wash the courgettes under cold running water and dry them with the kitchen paper or a clean kitchen towel.

Place the courgettes on a chopping board and cut off the ends.

With the knife or a mandolin slicer, slice the courgettes into a 4-5mm thick slices (if the courgettes are big, and you find them difficult to slice vertically, cut each courgette in half first, and then slice).

Prepare three dishes for flour, eggs and breadcrumbs.

Put the flour in a wide shallow bowl, dish or on a plate (I just use a piece of baking paper, fold it when I finish, and use it the next time)

Put the eggs in another shallow bowl or dish (big enough to accommodate one or two slices of courgettes at the same time) whisk lightly and season with sea salt and black pepper, if using. I suggest you use two eggs to start with, and crack another one, if two are not enough.

Put the breadcrumbs in a third shallow bowl, dish or plate.

Start the breading process.

Dredge each slice of courgettes into flour making sure everything is coated and gently shake off the excess.

Dip the floured slice of the courgette into a whisked egg, turn to coat, make sure all the sides are covered in egg, and let drip off excessive egg.

Coat in breadcrumbs and press a bit so the breadcrumbs adhere well and shake off gently the excess.

Repeat the process until you have used all the courgette slices.

Breaded courgettes can be shallow fried or baked in the oven.

Frying method

Pour oil into a large frying pan, about 1cm, and heat it over a medium heat (how much oil you need will depend on how big your frying pan is)

Once oil is hot, add breaded courgette slices, a few at time without overcrowding the pan (this will bring the oil temperature down)

Fry for about one minute on each side or until the breadcrumbs turn golden-brown in colour.

Transfer fried courgettes onto a dish lined with kitchen paper to allow excess oil to be absorbed.

If the slices are lined in layers, make sure you put a kitchen paper between every layer.

Baked in the oven method

Line large baking tray with a non stick baking parchment and place sliced bread courgettes on a tray, one next to each other, spray or drizzle with olive oil and bake in a preheat oven at 200 C static or equivalent for about 20 minutes or until golden-brown in colour.

Just a thought

I have shared here the basic recipe for crispy breaded courgettes, but if you wish to add additional flavour to the dish, you can add some fresh finely chopped flat leaf parsley in whisked egg and some grated Parmiggiano Reggiano cheese in breadcrumbs.

You can store crispy breaded courgettes in an airtight container in the fridge for about two days.

This dish is not suitable for freezing.

If you wish to prepare this courgette dish in advance, it is a good idea to store the uncooked and not fried breaded slices of courgettes in an airtight container in the fridge, and just before frying, “refresh” the breadcrumbs coating by covering the slices in breadcrumbs once again, this will give you a crunchy coating.

A vary tasty variation of this dish is using mushrooms or aubergines instead of courgettes.

Wine suggestion

Valdobbiadene Prosecco Superiore Brut - Nino Franco

Risotto Primavera Venetian inspired Recipe

Beans and Sardines

July 27, 2022 by tina oblak in Adriatic Recipe, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light meal, main course, main dish, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Spring dish, Spring recipe, Starters, summer dish, summer recipe, supper, Vegan, Vegetables, Vegetarian

This classic spring vegetable risotto, using any seasonal spring vegetables, must be one of the most loved and popular dishes for all generations. This risotto is rustic, simple, and filling, and represents a genuine plate of food that puts a smile on anyone's face with the array of colours on the plate offered by the vegetables.

It can be enjoyed as a first course meal, which is traditionally what it is in Italy, or as a main course with a nice salad on the side.

This vegetarian risotto really celebrates the new season of vegetables, it is light but full of freshness and flavour and it is very satisfying. You can vary the recipe using different vegetables and combinations according to what is in season, just mix and match the vegetables that are your top favourites, add a handful of fresh roughly chopped baby spinach or broad beans a few radishes for example.

My mother has made this risotto time and time again, it was a regular mid week meal, we knew we had risotto primavera but it would be slightly different every single time depending on the variety of vegetables she would find available in the season from the market or from my paternal grandfather's vegetable patch.

Ingredients

Serves 4

300g risotto rice (like Vialone Nano, Arborio or Carnaroli)
3 Tbsp extra virgin olive oil
1 celery stick (about 30g), finely chopped
1 medium courgette (about 113g), sliced or diced
1 medium carrot (about 90g), peeled and sliced or diced
1 medium onion (about 100g), peeled and finely chopped
green asparagus (about 100g), wash, trim off the wooden ends and finely slice the stalks leaving the tips whole
green beans (about 50g), sliced
fresh peas in pods (about 300g), remove the peas from the pods (can use frozen petits pois, about a handful)
1 tomato (about 170g), roughly chopped
sea salt
fresh flat leaf parsley (about 4g), finely chopped
1 litre hot vegetable or chicken broth or stock (you can use instant vegetable or chicken stock powder) or hot water
Parmiggiano Reggiano or Grana Padano cheese, finely grated for serving, optional

Method

Before starting making risotto have your boiling hot vegetable or chicken stock (or just hot water) ready to hand for later.

Put extra virgin olive oil in a pan, add finely chopped onions, carrots and celery and sauté for a few minutes on a gentle heat until cooked down and soft.

Add all the other vegetables (except asparagus tips, if using).

Add the parsley, and cook on a gentle heat for about 10-15 minutes stirring occasionally.

Add the rice and toast it for a few minutes, stirring constantly to avoid sticking to the bottom of a pan.

Pour or ladle ½ litre (500ml) of hot vegetable or chicken stock, or hot water.

Cook until the first amount of liquid is absorbed then start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more.

Add the tips of the asparagus, if using, a few minutes before the end of cooking time.

Taste and adjust the seasoning with sea salt, but this might not be necessary since the stocks from the stores generally speaking contain salt already.

Serve immediately while the risotto is still hot and a bit runny in consistency.

Ladle the risotto onto the plates, sprinkle with freshly grated Parmiggiano Reggiano cheese and garnish with some roughly chopped fresh parsley.

Just a thought

For even creamier texture, you can finish cooking the asparagus risotto with a typical Italian mantecare phase. Remove the saucepan from the heat, add grated cheese and a bit of cold butter or cream to the risotto when is almost finished and stir with a wooden spoon quite vigorously in order to develop that delicious creamy texture.

Wine suggestion

Šataraš - Bell peppers, onions and tomato Balkan inspired stew with scrambled eggs Recipe

Beans and Sardines

July 13, 2022 by tina oblak in Adriatic Recipe, Appetizers, Balkan dish, breakfast, brunch, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, Nutritious, Nutritious dish, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Spring dish, Spring recipe, Starters, stew, Vegetable side dish, Vegetables, Vegetarian, summer recipe, summer dish, vegetarian summer stew

Šataraš (pronounced Satarash) is a stew like dish made with fresh bell peppers, ripe sweet tomatoes, onions, and scrambled eggs, it is similar to Shakshuka which has a sunny-side up eggs and makes a perfect main meal choice in the summer when the vegetables used for the dish are in full season. This dish is very well known in the Balkan regions but not so much to the rest of the world.

Eating šataraš just make you happy, and it feels like having a sunshine on a plate, as the addition of the eggs makes this dish colourful, extra flavourful and filling, it is also healthy and fresh.

This is one of my absolute favourite childhood dishes and if you like bell peppers this recipe is one of those you will come back to it time and time again as the recipe is very easy to make and the base can be cooked well in advance.

This dish is normally homemade and not found in the restaurants, it is typically served for lunch or dinner but it is also a great choice for breakfast or brunch.

Šataraš travelled from the neighbouring Balkans and stayed in Slovenian Istra, where it has been a very welcomed guest and has been enjoyed by the generations of locals in the area where gastronomy has been strongly shaped and enriched by the Balkan culinary traditions as well as Venetian and Austro-Hungarian.

I am sharing here my mother's recipe for šataraš with which she has delighted us during long hot summer months. If you do try it, then I think you will soon realize how delicious this dish truly is in its humble simplicity.

Ingredients

Serves 4

4 bell peppers, a combination of yellow and green (each bell pepper weighing about 200g), wash, dry, remove the seeds and white filaments, and cut into strips (you can use more or less peppers according to your preference)
4 vine tomatoes (each weighing about 150g) or other types of sweet and ripe tomatoes, washed and roughly chopped (use more or less tomatoes according your liking)
1 onion (about 170g), peeled and finely sliced
4 Tbsp extra virgin olive oil
4 eggs
sea salt
black pepper
fresh flat leaf parsley, roughly chopped, for serving, optional

Method

Place extra virgin olive oil in a fairly large frying pan, add sliced onions, a pinch of sea salt and cook for about 10 minutes on a gentle heat until the onions become soft and translucent, stirring occasionally.

Add strips of bell peppers and stir in with the onions. Cover with the lid (the steam will help to cook down and soften the peppers) and cook on a gentle heat for up to about 30 minutes.

Add chopped tomatoes, cover with the lid, and cook on a gentle heat, stirring occasionally, for about 20-30 minutes, or until tomatoes are cooked down and soft.

If the mixture has too much liquid (this will depend on how watery the tomatoes you are using are) take the lid off and cook further for a few minutes or until all of the liquid evaporates.

In a small bowl crack the eggs, slightly whisk, add sea salt and pepper.

Pour the egg mixture over the pepper stew, mix and stir and cook until desired consistency.

Sprinkle with roughly chopped fresh parsley, optional, and serve immediately with plenty of rustic crunchy bread.

Just a thought

This dish is best served hot, equally delicious at room temperature.

You can prepare pepper, onion and tomato stew well in advance, keep it in a fridge in an airtight container for about 3 days, and pour the whisked eggs on a pepper base just before you want to complete the dish and ready to serve it.

The pepper stew (without the egg) is also great served with grilled and barbecued meats, a great base for a risotto or a pasta dish, and it can also be enjoyed with polenta or an egg frittata.

Pepper, onion and tomato base is suitable for freezing.

Wine suggestion

Salento Negroamaro Rosato IGT “Calafuria” 2021 - Tormaresca