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Posts tagged ‘vegetarian recipes’

Pugliafornia

November means it's time to harvest olives in Puglia, a job we welcomed with open arms after the disastrous 2014 harvest.

November means it’s time to harvest olives in Puglia, a job we welcomed with open arms this year after the disastrous 2014 harvest.

This isn’t the first time I’ve had a l-o-n-g dry spell between posts, so I won’t offer any excuses (disabled computer, lack of good Wi-Fi, sudden finger paralysis . . . anything else?). No, it seems my utter failure to organize my thoughts isn’t particularly dramatic, but it is something of a metaphor for our lives lately. Let me elaborate. Read more

Eat Your Greens

Olives infested with olive fly still on the tree during the last snowstorm here (Photo credit: Amanda Roelle).

Olives infested with olive fly still on the tree during the December 31, 2014 snowstorm here (Photo credit: Amanda Roelle).

The temperature here is dropping as I write. Snow flurries and high winds blew in last night, but today’s snowfall is almost an afterthought, with patches of brilliant blue sky behind ominous clouds. Maybe it’s counter-intuitive, but we welcome the chill if it will lay waste to the olive fly larvae that burrow in the soil of our olive grove. There’s little else to do but stay inside and cook while entertaining visions of insect death and destruction, hoping the incongruity of these two activities doesn’t indicate something troubling about my state of mind. Read more

Candelora

Candles in Taranto's Cathedral of San Cataldo

Candles in Taranto’s Cathedral of San Cataldo

Italy’s answer to the United States’ Groundhog Day came and went yesterday, confirming that we can expect another six weeks of winter here. This isn’t altogether bad news. We’re hoping for a proper freeze, enough to exterminate any dormant olive fly larvae wintering over in the soil of local olive groves. Nothing too extreme, though, since extreme cold at the wrong time (like early spring) represents another kind of trouble for olive farmers. So we’re hunkering down, but consoling ourselves with long walks, recipes that involve a long stove-top simmer and the occasional crunch of chiacchiere, those crackling, light-as-a-feather Italian carnevale sweets that are impossible to stop eating. Read more

Endless Summer, Italian Style

Nothing says summer in Italy like the clear, blue sea.

Nothing says summer in Italy like the clear, blue sea.

It’s August 15th, the day when ancient Romans rested, the Virgin Mary’s sinless soul and uncorrupted body ascended into heaven and modern Italians take to the nearest body of water to escape the inevitable August heat wave. Called Ferragosto today in a nod to its origins in antiquity during Emperor Augustus’s rule, this holiday marks the pinnacle of the summer season in Italy. And like every holiday here, it is celebrated en masse in exactly the same way all over the country. Read more

Piatto Forte

Peperoni Ripieni can be part of a selection of appetizers—or eaten all by themselves.

Peperoni Ripieni can be included as part of an appetizer selection—or eaten all by themselves.

Everybody has one. Whether you are a world class chef or a home cook with a week’s worth of dinner menus on regular rotation, you are inevitably known for one special dish—the one you never get tired of making. Friends always want the recipe, you count on it to be great every time you serve it and you can make it in your sleep. It’s your signature dish—your piatto forte.

An earlier contender for piatto forte: Braised Leeks.

Braised Leeks are a favorite piatto forte that rival Peperoni Ripieni for requested appearances.

You probably can’t remember how you came to be associated with your piatto forte. Maybe you found a recipe that intrigued you so much that you just had to try it. Your initial effort was met with enthusiastic approval, so you found yourself recreating the dish for guests, growing more confident with its execution with every repetition. Or maybe you learned it from your grandmother, adjusting the recipe over time to make it your own. By now, you never even look at the recipe, though, so ingrained is the process of crafting your signature dish. You can reproduce it when you’re away from home in someone else’s kitchen, even without access to familiar, go-to ingredients. Whether your piatto forte is as basic as guacamole or as complicated as paella, you’ve made it your own and the world is a happier place because of it.

My piatti forti always seem to come from the antipasto (appetizer) category. I love the way appetizers tease the palate, making way for the main

La Scarapaccia, a hybrid frittata from Tuscany, is another contender for piatto forte status. I make it every chance I get when zucchini is plentiful, especially when I can find zucchini flowers.

La Scarapaccia, a hybrid frittata from Tuscany, is another contender for piatto forte status. I make it every chance I get when zucchini is plentiful, especially when I can find zucchini flowers.

meal to come. Antipasti are a great vehicle for in-season vegetables, too. The best ones offer contrasting textures and flavors along with visual appeal. And antipasti can be designed to comprise an entire meal, offering intriguing tastes without overwhelming guests.

Peperoni Ripieni are versatile, easily prepared from readily available ingredients and very, very good to eat.

Peperoni Ripieni are versatile, easily prepared from readily available ingredients and very, very good to eat.

I have already shared my family’s all-time favorite—Braised Leeks— in another post, but Peperoni Ripieni (Stuffed Peppers) run a very close second. I learned how to make them when we visited Puglia for the first time almost 20 years ago and still make them for Italian friends here—a very tough crowd. Now that shiny, fleshy red and yellow peppers are dominating our local vegetable market, I am rediscovering why this recipe lives at the top of the list, ticking off all of the elements that transform a recipe into a piatto forte. Peperoni Ripieni can be made well in advance. Their baking time is flexible and they can be eaten hot from the oven or, even better, at room temperature. Their filling is equally flexible, rendering them highly customizable, which is how they could easily become your own personal piatto forte, too. Don’t be tempted to skip the pepper roasting and peeling process, though. In addition to creating one of the most addictive kitchen aromas ever, the flavor of freshly roasted peppers just cannot be replicated with jarred or canned peppers.

Peppers are abundant in the vegetable market now, making stuffed peppers are a perfect summertime piatto forte.

Peppers are abundant in the vegetable market now, making stuffed peppers are a perfect summertime piatto forte.

Peperoni Ripieni—Stuffed Peppers

Ingredients:

4 large red and/or yellow peppers

2 Tbsp. extra virgin olive oil

2 Tbsp. roughly chopped capers

2 Tbsp. toasted, roughly chopped pine nuts

1 salt-packed anchovy, boned, rinsed and roughly chopped (If necessary, substitute 1 scant teaspoon of anchovy paste or leave it out altogether for vegetarians.)

½ cup toasted breadcrumbs

½ cup finely chopped Italian parsley

1 Tbsp. fresh oregano or marjoram (optional; if you don’t have any fresh herbs, just omit them)

Kosher or sea salt

Freshly ground black pepper

Method:

Roast peppers on a foil-lined baking sheet under the broiler until they're blackened on all sides.

Roast peppers on a foil-lined baking sheet under the broiler until they’re blackened on all sides.

First, roast the peppers. Set the oven to broil and cover a baking sheet with aluminum foil. Place the peppers on the baking sheet, then put the baking sheet in the oven about 4 inches from the broiler unit above them. Roast the peppers until the side facing toward the broiler is blackened, then carefully rotate each pepper and broiling until each pepper is thoroughly blackened. Place the blackened peppers in a resealable plastic bag and let rest for 15-20 minutes or until cool enough to handle.

After removing the seeds and membranes, the peppers are placed on paper towels to drain while making the stuffing mixture.

After removing the seeds and membranes, the peppers are placed on paper towels to drain while making the stuffing mixture.

Carefully remove the peppers from the bag, one at a time, as you peel the blackened skin from the flesh underneath. Remove all seeds and white, pithy membranes. Lay each pepper flat on paper towels to absorb excess moisture. Don’t be tempted to remove the skin by running cool water over the surfaces of the peppers; water dilutes the exceptional pepper flavor.

Sometimes the peppers will separate into sections. This is fine as long as the pieces are at least 2 inches wide. For each pepper, you should end up with four pieces, each of which will be stuffed with the filling mixture and rolled up.

Stuffing ingredients are moistened with extra virgin olive oil and mixed well.

Stuffing ingredients are moistened with extra virgin olive oil and mixed well.

While the skinned peppers are draining, mix the capers, pine nuts, anchovy, breadcrumbs, and parsley. Add the extra virgin olive oil and mix well. Add salt and pepper to taste.

If the peppers aren’t already separated in 2-3 inch-long pieces, slice them accordingly. In an ovenproof dish, swirl a little extra virgin olive oil into the bottom to coat thoroughly.

On the inside side, place a heaping teaspoon (approx.) of filling at end of each pepper piece closest to you. Carefully roll up the pepper piece to enclose the filling and place the roll, end underneath, in the baking dish. Repeat this process until all of the pepper slices are filled. Drizzle a little more extra virgin olive oil over the tops of the pepper rolls.

Peperoni Ripieni can be prepared to this point earlier in the day, then baked before serving.

Peperoni Ripieni can be prepared to this point earlier in the day, then baked before serving.

Bake the rolls in a hot over (400 to 425 degrees) until they are hot, with a golden toasty appearance on the top. Serve them hot, or let them cool to room temperature and serve as part of an antipasti selection. You can also prepare them early in the day, waiting until just before serving to bake them.

Serves 4-6 as part of an antipasto (appetizer) selection.

Note: In Naples and Sicily, it’s not unusual to find currants or raisins added to the filling mixture. To do this, soak 2 Tbsp. of currants or raisins in hot water for 15 minutes, then drain, chop and add them to the filling mixture.

In the Swing of Summer

Creamy white and violet-striped eggplant have just started to appear in Martina Franca's fruit and vegetable market.

Creamy white and violet-striped eggplant have just started to appear in Martina Franca’s fruit and vegetable market.

When we’ve been away from Martina Franca for any period of time, we try to get ourselves to the weekly open-air market as soon as we can. Not only do we need to stock up on whatever looks especially gorgeous in the fruit and vegetable department, but meandering through the stalls and listening to the vendors confirms that we’re really home. Read more

The Heart of It

Extra virgin olive oil adorns this savory butternut and nut butter soup.

Extra virgin olive oil adorns this savory butternut and nut butter soup.

When we moved to Martina Franca for good, we knew what we would find. We’d been coming here for years and years, sometimes for a few months at a time. We knew our neighbors, where to buy mozzarella and which nearby beaches have the best sand and the shadiest parking. We chose this new life with our eyes wide open. Read more

Making Our Way

We’re not out of the woods yet. After a brilliant, blue sky morning that brought our town’s residents to the piazza to revel in the bright sun, dark clouds rolled in yesterday afternoon with wind and rain aplenty. While winter has been pretty mild in Puglia this year, it isn’t ready to give up its hold, so we’re still dodging rainstorms and scirocco-fueled gusts from the south. Read more

La Palestra

After the holiday excess, ARCI Martina has become my home away from home.

After the holiday excess, ARCI Martina has become my home away from home.

Christmas, New Year’s Eve and the Epiphany have all come and gone, but the wretched excess we encountered at the Pugliese holiday table lingers on. And in our case, it’s taken the considerably less appetizing form of excess weight. Now that January has rolled around, we’ve said “arrivederci” to seasonal delights like purcidd, cartellate, pettole and pasta al forno and all of its cheesy goodness for the time being. But considerably more desperate measures are required. It’s time to go to la palestra (the gym). Read more

Come Si Fa

Artisanal spaghetti from Benedetto Cavalieri in Maglie, Puglia, is come si fa la pasta in Italy.

Artisanal spaghetti from Benedetto Cavalieri in Maglie, Puglia, is come si fa la pasta in Italy.

We have come to understand that most Italians we know are not particularly burdened by uncertainty. Firm ideas about come si fa (how it’s done) are routinely offered on a staggering range of topics. From child rearing to olive harvesting, there is little room for doubt here on the correct approach. Confusingly, though, the correct approach varies widely depending upon the advice giver. So we stagger through our days in a valiant effort to make sense of this wellspring of well-intentioned advice, secure only in our conviction that we routinely fail to grasp Italian come si fa in so many fundamental ways. Read more

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