Pappa col Pomodoro (Tomato & Bread soup)

It is VERY important to use unsalted bread

Ingredients:

4 whole peeled garlic cloves

1 can peeled plum tomatoes

1 loaf stale bread , sliced

3 tbs olive oil

water

1 bunch of fresh basil

Saute whole garlic cloves in olive oil . When the garlic begins to soften, sqeeze the cloves with a fork. When garlic begins to turn gold, remove it and add tomatoes. Break them with a wooden spoon . Let cook over low heat until tomatoes turn into a sauce. Add basil leaves broken with your hands (never cut basil leaves with a knife!).  Add the sliced bread broken into pieces . Stir to mix well with tomato sauce. Add hot water and turn up the heat. Add hot water from time to time to cook the bread into a pappa (porridge looking).

When the bread is totally broken apart, turn off the heat and let soup sit until ready to serve.

Serve it warm with a drizzle of extra-virgin oil on top.

Penne with Zucchini, Parmigiano & Mozzarella

3 ounces (90 gr.) penne-shaped pasta  per person.

8 medium zucchini, sliced

1 large white onion , sliced

1 tbls  chopped basil

 3 tbls olive oil

1 chili pepper

salt and pepper to taste

150 gr mozzarella cheese ( medium ), diced

4 tbls parmesan cheese, grated

Sauce: Put olive oil in a skillet and heat up.  Add onion and chili and saute them. Add zucchini, salt and pepper to taste. Let it cook for 15 minutes (covered). Remove lid and let cook until all the water has evaporated. Add basil.  Remove from heat. Bring water to boil. When it boils, add salt and cook pasta. Drain pasta, pour it in the skillet with the sauce, and place over low heat. Stir for 2 minutes, add mozzarella and parmesan cheese and serve.

Tagliata Robespierre (Cut Beefsteak with Rosemary and Balsamic Vinegar)

Serves: 4 people

2 tbsps green pepper in salamoia

1 tbsp extra virgin olive oil

3 sprigs of rosemary

1/2 cup Balsamic Vinegar

700 grams lean beef

salt and pepper to taste

In a large pan, heat on a low flame, the green pepper, rosemary, olive oil and balsamic vinegar.  Heat the meat on high heat.  The meat must be done rare. Cut the meat into 1 cm. slices and place in pan together with the other ingredients.  Turn up the heat and cook until a creamy beige colored sauce forms.  Serve meat with sauce on top.

Strudel di Pesche (Peach Strudel)

Serves: 6 people

Shell:

1 and 1/2 cups flour

4 tbls olive oil

salt

cold water

Filling:

6 large ripe yellow peaches

almonds

raisins

sugar

1 Tbl lemon juice

1/2 cup brown sugar

4 Tbl melted butter

2 Tbl chocolate chips

2 Tbl white wine

Make the crust combining all the ingredients and then kneading until the dough is elastic. Wrap in foil and refrigerate for 30 minutes.

Dice the peaches pulp, combine with sugar, lemon juice, and wine.

Roll the dough out to form a wide rectangle. Brush with the butter. Set the peaches in the center. Spread the almonds, chocolate chips and raisins. Roll the dough up to form a cilinder and fold the edges up. Brush the top with remaining butter and bake at 200C for 30-40 minutes until the top is golden. Serve warm with vanilla ice cream.