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Delicious Italian | Two new summer recipes

Delicious Italian | Two new summer recipes
By Yoek July 5, 2019 1524 Views

Now that it is summer again, we always get the cooking jitters at Yoek; trying to make delicious recipes for wonderful evenings in the garden with family and friends. As you know, we are a big fan of Italy! A cookbook that fits perfectly is "La Cucina Verde" by Miki Duerinck and Kristin Leybart, full of vegetarian, surprising recipes to lick your fingers. The book even won the Pomo d’Oro during the 15th edition of the Italy Event in The Netherlands, for the best Italian cookbook of the past 15 years.

Below you will find two recipes that we have chosen, for a starter and a main course:

Sweet peppers stuffed with breadcrumbs

Ingredients (4-6 p)

150 g soft bread crumbs
1 ripe tomato chopped in small pieces
50 g black olives, rinsed, pitted and chopped
4 anchovy fillets, cleaned and chopped
1 tbsp capers, rinsed and chopped
1 egg beaten
60 ml plus two tbsp extra virgin olive oil
1 tsp dried oregano
1 clove of garlic finely chopped
25 g Parmesan cheese, finely grated
Sea salt
1 kilo of red peppers, preferably pointed peppers, stripped of the seeds. We usually leave the stalks on, because it looks a bit nicer.

In a large bowl, mix the breadcrumbs, tomato, olives, anchovies, capers, the egg, the 60 ml olive oil, oregano, garlic and Parmesan cheese. Add a little salt, not too much because the capers and olives are salty already. Loosely fill the peppers to the top with the breadcrumb mixture. Heat the two tablespoons of olive oil on medium heat in a large frying pan. Put the stuffed peppers in it and bake them, until they are tender and soft, about 20 minutes for smaller ones and 25 minutes for larger ones. Then you can choose to cut them open or keep them closed. Serve them immediately, then they are the tastiest!

Penne with eggplant-tomato sauce and fried ricotta balls

Ingredients for the penne with sauce (4 p)
300 g penne
3 aubergines, diced
6 shallots, roughly sliced
2 cloves of garlic, crushed
2 chili peppers, shredded and possibly pitted
8 tomatoes in pieces (canned tomatoes are fine)
20 black olives, cut in half
1 teaspoon of oregano
1 bunch of basil, chopped
Olive oil
Pepper and salt

Ingredients for 30 small ricotta balls (4 p)
200 g ricotta
100 g flour
50 g pine nuts, ground
50 g Parmesan cheese, ground
Thin zest of half lemon, finely chopped
Pepper and salt
Olive oil

Eggplant tomato sauce
Heat a generous dash of olive oil in the pan and fry the eggplant cubes for 10 minutes so that they are well cooked. In another pan, sauté the shallots in a little olive oil. Add the garlic and the pepper, fry them a little and add the tomatoes. Season the sauce with oregano, pepper and salt and let it simmer for 15 minutes. Then add the eggplant pieces, the olives and the basil. Boil salted water, add the penne and cook until done. Drain the penne and mix it with the sauce.

Ricotta balls
Mix the ricotta with the flour, pine nuts, Parmesan cheese and lemon zest. Season the mixture with salt and pepper, then roll 30 flat balls. Heat some olive oil in the pan and fry the balls on both sides until golden brown. Divide the balls over the penne with eggplant-tomato sauce.

Happy cooking & eating!

You can cook in style with the Yoek apron, but of course it also hangs nice as an accessory on the kitchen door ;-)