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Recettes de septembre

By Natoora Natoora



Stuffed Round Chillies

These fiery little orbs are perfect stuffed with our mix of tuna, anchovies and capers…



500g round chillies
4 anchovies
2 tbsp. capers
200g tuna in oil
250ml white wine vinegar
2 bay leaves
3 cloves
3 juniper berries
½ tbsp. dried oregano
1 tsp black peppercorns
250ml white wine


Wash the peppers and remove the top using a sharp knife (and possibly wearing gloves!). Use a small teaspoon to carefully remove all seeds and ribs they may have.

Put the wine and vinegar in a pot with the spices and herbs and some salt, bring to the boil and blanch the peppers for 3 minutes. Drain and put the peppers upside down on a cloth or some kitchen paper to dry, possibly overnight.

Roughly chop the tuna, anchovies and capers with a knife, then quickly blend in a mixer, for approximately 5 seconds (you want to mix the ingredients without reducing to a cream).

Use a teaspoon to fill the peppers, trying to get rid of all air that could be trapped inside the peppers (less air helps in preserving for longer).

Put them in sterilized glass jars and fill with EVO oil to cover. Wait a few hours (the peppers will soak up some oil and you will need to add some more. Close the jars tightly and store in a cool dry place. Store for 2 weeks before opening. They can keep up to a year (if you resist).


Baked Aubergine Halves

Aubergine is at the peak of its season at the moment so it’s the perfect time to enjoy its creamy flesh. With ripe tomatoes, basil and mozzarella, this dish makes the most of some great seasonal produce.

Serves 2

Stuffed Aubergine
Stuffed Aubergine


2 large aubergines
4 ripe San Marzano tomatoes
fresh basil leaves
125g mozzarella
salt and freshly ground black pepper


Chop some basil leaves and garlic and mix with salt and freshly ground black pepper.

Wash the tomatoes then slice and place in a bowl with a crushed garlic clove, some roughly chopped basil, salt and pepper and a dash of E.V.O. oil. If you like a bit of a kick, add some chilli. Leave to marinade.

Wash the aubergines and cut off the top. Slice in half lengthways. Slit across and rub sparingly with the herby mix, trying to season the inside of the pulp. Make sure you don’t cut near the skin. Drizzle with olive oil.

Place in a preheated (200C) oven on a baking tray and cook for 25 minutes until soft. Top with the tomatoes, cook for a further 5 minutes. Then add the mozzarella slices and sprinkle with parmesan, grill for a couple of minutes and serve, garnished with whole basil leaves.

If you like to have something with it, try some cous cous or a refreshing mixed leaves salad.


Plum Tart

Plums are a fantastic summer treat. Packed with juice and full of flavour, choose any sweet variety to enjoy in this delicious tart…

Plum Tart
Plum Tart


600gr of flour
240gr unsalted butter
300gr sugar
2 whole eggs
2 egg yolks
a pinch of salt
zest of 1 lemon
650gr sweet plums
150gr peeled almonds
100gr soft amaretti biscuits
icing sugar for decoration
amaretto di saronno liqueur

Work the flour, sugar, salt, butter and eggs until you get a nice dough. Cover in cling film and place in the fridge for at least half an hour.

Blend the amaretti and almonds in the mixer (keep a few almonds on the side for decoration) until finely grated.

Roll out the dough and cover a large tart mould (23cm diameter), but keep 1/4 on the side to later make the lattice.

Dust the dough with 2/3 of the amaretti and almonds, then cover with the roughly chopped plums. work the remaining amaretti and almonds with a couple of spoonfuls of liqueur, dust on top of the plums. Place the whole almonds for decoration.

Roll out the remaining dough and cut some long strips, place on the tart to form a lattice.

Cook at 180* for 40 minutes. Once cool, dust with icing sugar.


Nectarine Strudels

Juicy, sweet nectarines are a fantastic summer treat. We love both the yellow and white varieties on offer at the markets in Italy. Try them in this tasty strudel as a delicious alternative to apples…

Makes 2 small strudels



1 sheet of ready puff pastry, around 350g
100g of creme fraiche
2 nectarines, thinly sliced
40g of red currants or blueberries
4 tbsp sugar
icing sugar for decoration



Roll out the puff pastry, but keep it on its paper. Place it horizontally (with the long side facing you). Cut in 4 sections, making sure not to cut the paper. Puncture the two sections on your left hand side with a fork, slit across the shorter side the other two sections with a knife, but do not cut too close to the edges. These are going to be the tops of your strudels.

Spread some crème fraiche on the bottom sections, then arrange the nectarine slices making sure you leave enough space on the edge to seal afterwards. Dust with the sugar, put more crème fraiche, then the berries on top.

Fold the right hand side of pastry over the left one, and carefully peel off the paper. Cut the extra paper so that you are only left with the one in the bottom. Seal the edges of your strudels with a fork and transfer on a baking tray.

Cook at 200*C in the bottom half of a preheated oven for 20 minutes.

Dust with icing sugar and serve once cooled.


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