A vegetarian lasagne with everything, This is the type of dish you make for your friends to prove just how great being avegetarian is. It is brimming with great flavours, texture and spiciness ! Great for food for entertaining non-vegetarians. Buon appetito
This vibrant pasta dish brings together the bold flavours of the Mediterranean, where briny anchovies and capers create a savoury foundation that’s brightened by fresh tomatoes and a splash of white wine. The combination of fresh and dried chilies provides a customizable heat that wakes up the palate, while a finishing touch of lemon juice and fresh parsley adds a bright, aromatic lift. Ready in just 20 minutes, this elegant yet simple dish proves that the most satisfying meals often come from a handful of well-chosen ingredients working in perfect harmony.
In the originals sauce for this dish - puttanesca.- olives are used as an accompaniment to the anchovies and capers. In this particular recipe they are left out so that the distinct character that Chillies provide comes through more clearly . Cooking, however, is an art. If you like olives, feel free to add about 50 grams of pitted olives when you add the tomatoes
Ingredients
Linguine – 200 grams ( dried)
Anchovies in oil – three to four
Onion – ½ medium ( diced to 6mm)
Capers – one tablespoon
Red chillies – two to three ( chopped)
Olive oil – two tablespoons
Garlic – two cloves ( finely chopped)
Chilli flakes – ½ teaspoon
Sugar - one teaspoon
Tomatoes – 2 medium ( blanched and skin removed)
Fresh flat leaved parsley– two tablespoons ( chopped)
Dry white wine – three tablespoons
Lemon juice – 25 ml
Instructions
Cook the linguine in salted water according to package instructions. Drain
Heat the olive oil in a skillet. Add the onions and cook until starting to turn translucent.
Add the garlic and chillies and fry for a further minute.
Add the tomatoes and wine. Fry for two to three minutes
Now add the lemon juice and basil.
Bring the heat to a steady simmer then add the linguine, sugar, capers and anchovies.
Heat through and sure the pasta is covered in the sauce.
Serve sprinkled with chilli flakes and garnished with parsley
Transform humble sourdough into an elegant Mediterranean appetizer with this vibrant bruschetta that combines rustic charm with sophisticated flavors. Crisp slices of artisanal sourdoughare lightly brushed with premium olive oil and toasted to golden perfection, creating the perfect foundation for a generous crumbling of tangy feta cheese. The crowning glory comes from a colourful medley of Italian roasted peppers, their sweet and slightly smoky flavors melding beautifully with the salty feta. Each bite is finished with your choice of fresh garnishes – whether it’s aromatic basil leaves, fresh flat-leaf parsley, or crisp cucumber slices – adding both visual appeal and a fresh contrast to this classic antipasto that’s equally suited for casual gatherings or elegant entertaining.
This snack is super tasty and, if you already have made the Italian roasted pepper salad, super quick to make as well. It is so good, you may want to consider making the salad and keeping it in the fridge for when the urge for this dish rises again. It is virtually guaranteed that that will be soon. Buon appetito
Ingredients
Sourdough bread - 6 slices
Olive oil - one tablespoon
Feta cheese - 200 grams ( crumbled)
Italian roasted pepper salad - about 450 grams (see note)
Garnish - basil, flat-leaved parsley or sliced cucumber
Instructions
Drizzle the bread with the olive oil
Heat a pan until medium heat has been reached.
Place the bread ( olive oil drizzled side down) in the pan. ( two to three slices at a time)
Hold down the slice with a spatula until golden brown.
Once browned set bread down on plates.
Sprinkle feta cheese equally on each slice
Top with Italian salad
Garnish and serve
Notes
Find the recipe for Italian roasted pepper salad here
This recipe yields 6 portions
Keywords: Buschetta with roasted peppers and cheese
Transform your table with this vibrant Mediterranean salad that celebrates the natural sweetness of fire-roasted peppers. This classic Italian creation combines perfectly charred red and yellow peppers with a bright, tangy dressing of extra virgin olive oil and red wine vinegar. Minced garlic and chilli flakes add subtle warmth, while optional capers introduce bursts of saltiness that complement the peppers’ natural sweetness. Finished with fresh, aromatic basil leaves, this colourful salad captures the essence of Italian summer dining, offering a refreshing antipasto or side dish that’s both elegant and rustic.
This great-tasting salad not only goes well as an antipasto but is also fantastic on bruschetta ( Italian open toasts). In this recipe, sweet peppers are roasted until chargrilled and then combined with a great dressing with Chilli flakes, olive oil, garlic, capers and vinegar for a fantastic taste sensation. Buon appetito
Ingredients
Sweet peppers – one kilogram ( Red and yellow)
Garlic – two cloves ( minced)
Extra virgin olive oil – ½ cup ( see note *)
Red wine vinegar ½ cup
Capers – one tablespoon ( optional)
Chill flakes – one teaspoon
Basil – for garnishing
Salt – to taste
Instructions
Roast the sweet peppers by holding over an open flame or in the oven ( see note **)
Once the skin of the peppers is blistered and charred, put them in a glass bowl covered by a plate or cling film for minutes.
Mix the remaining ( see note) olive oil with the capers ( if using), garlic, pepper flakes, red wine vinegar and salt. Taste. If too acidic add a bit of sugar ( see note)
At this point, the peppers should be cooled enough to handle. Remove the skins. Removing the skins should be easy as the steam from the covered bowl will have loosened them.
Cut the peppers open and remove the seeds and pith
Slice the pepper into strips
Pour the dressing over. Garnish with basil leaves
Serve immediately or can be refrigerated until needed.
Great on its own or served on bruschetta
Notes
* If roasting peppers over an open fire, the quantity of olive oil needed is only a third of a cup
The Italians, who are internationally recognised as being the best pasta makers in the world, know one thing above all - Chillies and pasta are a marriage made in heaven. This recipe, which is pasta in served in one of its simplest forms showcases just that. Extremely simple to make but just brimming with flavour. To get the absolute best of this recipe, use only the very best ingredients. You will not be disappointed
Lasagne is comfort food of the highest order. This baked pasta dish with chillies has a lovely browned crust when it comes out the oven. When served, it oozes a great tasting cheesy white sauce over wonderfully browned mince meat with fantastic flavour. This dish is one that your friends and family will beg you to make over and over again
Ingredients
For the lasagne
Lasagne pasta sheets – approx. 300 grams
Chilli flakes – one teaspoon
Parmesan cheese – two tablespoons
For the meat sauce
Minced beef – 500 grams
Bacon lardons – 250 grams
Tinned plum tomatoes – 2 tins
Onions 2 medium (diced)
Garlic – 2 cloves (, finely chopped)
Beef stock – one cup
Red wine- one small glass
Bay leaves 3 to 4
Fresh oregano - one tablespoon ( see note)
Fresh red chillies- 2 to 3) (finely chopped)
Salt – ½ teaspoon
Pepper one teaspoon
Ground nutmeg – ¼ teaspoon
For the white sauce
Full fat milk – 750ml (3 cups)
Leeks – 2 large (finely chopped)
Black peppercorns – ½ teaspoon
Whole cloves – 4
Butter – 75 grams
Plain flour – 50 grams
Mozzarella cheese (shredded) - one cup
Cheddar cheese – 50 grams
Instructions
For the meat sauce
Fry the lardons in a skillet with the olive oil until the fat has rendered.
Add the onions and fry until translucent.
Add the bay leaves, oregano and garlic.
Fry for a couple of minutes
Add the mince, salt and pepper and cook until all pinkness has disappeared and is beginning to brown.
Sprinkle with nutmeg and tomato paste
Stir in
Add the tomatoes and stock.
Allow to simmer for about an hour.
Add the lardons and stir
For the white sauce
Heat the butter in a pot
Add the bay leaf and cloves. Stir for 30 seconds
Add the leeks and fry for two to three minutes, stirring continuously
Add the flour. Stir and combine with flour. Allow to become a slightly light brown nutty colour
Add the milk. The sauce will begin thickening. Add the peppercorns
Using a blender, blend the sauce until smooth (whilst still in the pan)
Now add the mozzarella and cheddar.
Stir until the cheese has melted and the sauce is entirely thick
To assemble
Preheat the oven to 180 degrees Celsius ( conventional)
Using a ladle, scoop a layer of the meat sauce into an oven to table dish
Next, cover the meat sauce with lasagne sheets.
Now scoop a layer of the white sauce over the sheets.
Continue creating layers in this fashion, ending with a layer of white sauce
Sprinkle parmesan cheese and chilli flakes over the top layer.
Place in preheated oven and bake for 40 to 50 minutes until browned.
Remove and serve
Notes
This recipe yields 6 -8 portions ff about 400 to 500 grams
Keyword: Spicy lasagne with chillies
If using dried oregano, add only after meat has browned and reduce quantity to a teaspoon (step 5)
Olio di peperoncino, a vibrant red-hued chilli oil beloved in Italian cuisine, brings fiery warmth and depth to any dish it touches. This simple but transformative condiment combines high-quality olive oil with crushed red chilli flakes (peperoncino), creating an infusion that carries both heat and the fruity essence of the chillies. Whilst traditionally used to add a kick to pasta dishes and pizza, this versatile oil can elevate everything from grilled vegetables to crusty bread. Making it at home allows you to control the level of heat and ensure the freshest flavour – and the process fills your kitchen with an irresistibly warm, spicy aroma.
I will never forget being In Sorrento in Italy. Looking over a beautiful blue sea, birds singing, hot sun shining, a wonderful Italian pasta and sigh ! ….. A bottle of Olio di pepperoncino. It is one of those memories that will stay imprinted in the mind for ever. Okay, so I love my Chillies but the Italians do make some seriously good Chilli oil. When combined with their fabulous pizza and pasta, the flavours are quite phenomenal. This authentic recipe attempts to capture the magic of that particular day on the Amalfi coast.
Ingredients
Olive Oil - 2 Cups
Ground dried red Chillies - 25 grams (* see note)
Whole red Chillies - 4 to 5 whole
Instructions
Gently heat the oil and add the whole Chillies. Cook for 5 minutes. Allow to cool slightly. Drain and reserve the whole Chillies.
Using a funnel, place ground Chillies in a sterilized glass bottle (** see note). Pour in oil and add the Chillies. Seal.
Keep in the fridge. Shake once a week to ensure that Chillies infuse into the oil. Will reach optimum flavour after 3 to 4 weeks.
Notes
* Whilst Italian Chillies should preferably be used any other dried red Chilli will do.
** Always ensure that food safety is observed. Sterilization of bottles is important.
Master the art of homemade Italian sausage-making with this authentic recipe that combines the perfect ratio of pork shoulder and belly for ideal texture and flavour. This traditional blend brings together 2 kilograms of carefully selected pork cuts with a classic Italian spice profile where fennel seeds take center stage, supported by the fiery warmth of fresh bird’s eye chillies and chilli powder. A touch of ice-cold white wine adds moisture and depth, while coarse black pepper brings its distinctive bite, resulting in a versatile sausage that captures the essence of Italian salumeria, perfect for grilling, pasta sauces, or traditional antipasti platters.
Some Sundays when we lived in Brussels, Belgium we would take a leisurely stroll to the open-air market held at Place Flaget (an open community square in Ixelles). Very typical of a French open market, this weekly get-together had a great ambiance and sense of joy de vivre. Between stopping of at a champagne tent for a flute of the best and a few oysters, you could buy wonderful produce from local artisan producers ,including – amongst others - freshly baked bread, cheese and sausages. On discovering this fantastic sausage - in the refrigerator van of an authentic Italian produce merchant - I became an immediate fan. No amount of bribing or charm would persuade him into sharing his recipe (a closely guarded secret) so I had no choice, but to try and replicate one of my own. I think this one is close, but out of respect for his great sausage will never claim it to be the same. Buon appetito
Insalata di Peperoni Arrostiti
