sent again italian recipes

My dear friends here a few recipes to wet you appetitephoto following. I enjoyed this for lunch last week with my dear friend Jeannie better known as Jean Beddington. Jean has stopped her restaraunt Beddingtons and like me is relaxing and creating a new life. Where food still plays a large roll 

Sardelle in Saor – sardines in a sweet and sour sauce  Sarde in Saor        (sardines in sweet and sour) Ingredients:  12 fresh sardines (ca. 450g)                                    2 tbsp floursalt and pepper60 ml olive oil                  3 white onions 3 bay leaves 1½ dl vinegar ca. 45 g sugar a handful of pine nuts browned in a dry pan 100g sultanas a pinch of Jamaican pepper (allspice)   

Method:  Clean, wash and dry the sardines, dip them in flour mixed with

1.     Heat a little oil in pan and fry the sardines a few at a time until golden brown, remove from the pan and place on draining paper.

2.     Peel the onions, cut them in thick slices and fry them gently for about 20 minutes in olive oil with the bay leaves and some Jamaican pepper (allspice). They should become very soft and lightly coloured.

3.      Add the sugar to the pan and stir well, add the vinegar and salt and pepper.

4.     Place a layer of the onions in a pot, then some pine nuts and sultanas and then a layer of sardines.

5.     Repeat this and end with a layer of onions.

Put in a cool place and leave it for two days to get the richest flavour. These used to be kept in large earthenware pots during the winter months. Often served at cocktail time in the cafes in Venice.

Sphaghetti Carbonara from Penny Radford Prato di Sotto Umbria

gently saute some strips of Panceetta (not prosciuto but it will do if irts all you have ) with some minced garlic.do not let the garlic brown

then cook your spaghetti separately while you whisk up 2 raw whole eggs.

Toss the pancetta  mix into the spaghetti gently heatb through and fork iin the egg mixture .pull off the heat immediately..sometimes I add a tiny amount of prosecco or white wine at this point to loosen it up a bit. then toss in parmesan and serve!

enjoy

Grilled beefsteak with rucola salad and baked garlic

Ingredients:

4 thin slices of entrecote or a piece of entrecote from 400 grams

Sea salt

Freshly ground black pepper

2 sprigs of rosemary or a little dried rosemary

4 tbsp olive oil

1 bunch of rucola

2 tbsp olive oil

1 sprig oregano

1 tsp balsamico vinegar

salt and pepper

Baked garlic if desired

*4 heads of garlic

olive oil

sea salt

Method:

*Garlic 

1.     Cut the top of the garlic off just under the point.

2.     Place in a piece of aluminium foil (there are also special pots for this).

3.     Sprinkle with sea salt and a delicious olive oil.

4.     Fold the foil shut so no air can escape and bake in the oven for 35 minutes.

5.     Serve with the meat or serve separately in a bread basket.

6.     The garlic should be soft so that you can spread it over the meat.

1.     Cut the entrecote into slices if necessary, beat flat in between plastic foil.

2.     Rub the finely chopped rosemary and ground pepper in and brush or pour over olive oil place in a cool place.

3.     Shake over the salt just before grilling.

4.     Wash and dry the rucola (nut salad).

5.     Make a dressing with a little chopped oregano, olive oil seasonings and a little old balsamico.

6.     Heat a grill plate until very hot, grind the salt over the meat.

7.     Grill the meat on a very hot grill or in a pan very quickly place on the plates.

8.     Place the rucola on the meat and serve the garlic separately.

9.     To eat the garlic scrape the bulb out of the cloves with a knife. 

for the Amsterdammers 

Parool 10 August

Thuis Eten vandag de Moestuin van Pat

Bon Appetite 

Next trip approaching the Gers 

parool thuis eten vandaag