Red pepper with herb quinoa 

Ingredients 

1 red  pepper, in stripes

1 tbsp olive oil

85g quinoa

150ml vegetble stock

1 lemon, juice only

 1 tbsp chopped fresh chives, 1 tbsp fresh parsley

 salt and  black pepper

 1 tbsp olive oil

 ½ onion, finely sliced

 1 tsp brown sugar

1.      Preheat the oven to 200C

2.      For the pepper, place the sliced pepper onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened.

3.      For the herb quinoa, place the quinoa and stock into a pan and cook around 20 minutes until the quinoa is tender.

4.      Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper.

5.      For the caramelized onion, put them in a baking  pan and gently fry the onion with the sugar until the onions are soft and caramelized.

6.      Serve with some rice noodles and decorate as you wish

Ingredients, Serves 6

-3 large eggplants 
• 2 mozzarella 
• 200 gr Greek black olives 
• 100g black olive paste 
• 2 clove, finely chopped 
• extra vergin olive oil (EVO Oil)
• 400 g or more to taste, cans of tomatoes, chopped 
• 3 tablespoons fresh basil leaves 
• 500g conchiglioni 
• 50g pecorino romano and parmesan 50 g 
• salt and freshly ground black pepper, to taste 


• Cut the eggplant into slices, sprinkle with 3/4 pinches of salt and let it sit while letting the excess water drain out. 
• Once ready, add the olive oil in an ovenproof dish and cook the eggplant until they are golden. 
  In a saucepan, fry  garlic in olive oil, add eggplant and chopped tomatoes and stir well. 
• Addsalt and pepper and cook over low heat for about 20 minutes. 
• At the same time, pre-cook the pasta in boiling salted water for half the specified time (about 10 min) 
• Drain the pasta and put them in a large bowl, add a little olive oil and mix well and allow to cool slightly 
• Fill each conchiglione with the sauce and a little olive paste and put it on a baking sheet, where previously you would have put a little olive oil and a little sauce 
• Mix gently but well with your hands. Once done add the mozzarella, chopped olives, a bit of olive paste here and there, pecorino and parmesan. 
• Finish cooking  the conchiglioni in the oven, and when you see the melted mozzarella and golden Parmesan, remove, (about 15 minutes at 200°), Add the  fresh basil leaves, a little black pepper and a little oil olive and serve!

INGREDIENTS

2 kg russet potatoes -- peeled & cubed
salt 
450 gr mozzarella cheese -- shredded  OR PROVOLONE DOLCE E PICCANTE O SCAMORZA AFFUMICATA
1 clove garlic -- minced (don't use more) 
200 gr (approx.) grated Parmesan cheese 
1/2 cup butter -- cut into small dice 
125 gr good ham  cut in cubes
or mortadella/salami
4boiledeggs


Bread Crumb Topping: 

1 cup coarsely grated dry bread crumbs 
2 tablespoon or more,  butter,  melted 
salt and pepper 

1. Put the potatoes and the 2 tablespoon of salt in a large pot of water. Boil the potatoes until a knife will pass through them. 

2. Meanwhile, preheat the oven to 160°:or till 200°
3. Drain the potatoes and put through a ricer or use a hand held masher to mash into a large bowl (do NOT put in food processor


4. Add all other ingredients, except the Bread Crumb Topping, and mix.

5. Grease a mold with EVO (Extra Virgin Olive) Oil 

6. Spoon the potato mixture into the mold and smooth the top. Top with Bread Crumb Topping. 

7. Bake in the oven for 30 to 40 minutes until pie is bubbly and top is browned. 

Serving Ideas: 
Goes great with chicken or other roasts!

NOTES : 
Any large dish can be used. 

Suggestion: 
Can be prepared several hours in advance up through step 6 and refrigerated. You can actually make this a day ahead. Do not put the final topping on until the day of service. Also, remove it from the fridge about 30-45 minutes before baking.

A soft pudding made ​​of layers of custard and sometimes chocolate, interspersed with sponge cake (or soft ladyfingers) soaked in alchermes.




INGREDIENTS FOR 4 PEOPLE

6 eggs, 6 tablespoons of flour, 6 tablespoons sugar, 6 cups of milk, sweetened cocoa powder, and Alkermes , biscuits, grated rind of one lemon

PREPARATION

First prepare the creams

For the white cream:

make a paste with 2 egg whites, 2 tablespoons of sugar, two tablespoons of flour, 2 cups of milk, a little grated lemon peel.

Stir the egg whites with the sugar, flour and lemon peel, add the hot milk and stir, put in a pot and bring to the correct consistency stirring constantly.

For the  yellow cream

make a paste with 2 egg yolks + 4 eggs, 4 tablespoons of sugar, 4 tablespoons flour, 4 cups latteabbondanti, a little grated lemon peel.

Mix the eggs with the sugar, flour and lemon peel, add the hot milk and stir, put in a pot and bring to the correct consistency stirring constantly.

For the chocolate cream:

pour half yellow cream in a container and add a few tablespoons of cocoa powder, mix well.

Now pour the Alchermes in a bowl, soak the sponge fingers and put on a mold.

Pour a layer of white cream.

Cover with ladyfingers soaked in alchermes.

Pour the yellow cream

Cover with ladyfingers soaked in alchermes.

Pour the chocolate cream.

Cover with ladyfingers soaked in alchermes.

Let stand in refrigerator 5-6 hours (or more) and serve in slices.