ROASTED RED PEPPERS

Red peppers are the Star of summer.
They are tasty and full of vitamine C, A and antioxidants.
I love to prepare them roasted and serve them as a side dish
in a summer light lunch made of fresh mozzarella or breasaola.

I usually buy 3 big red peppers, rinse them, put thenm on a tray
lined with aluminium foil and I roast them under the oven grill.
Every time one side starts burning (you can smell it!) I turn the pepper a bit so each
piece of them can roast. The secret to a nice pealing is to get the
peal half burnt and wrinkly.



When the whole pepper is well roasted I take the tray out of the oven
and cover it with a cloth, letting the pepper cool down.
Only then I remove the burnt skin.
I also remove all the seeds and slice them in thin stripes.
I put them in a glass jar or container, season them with salt and origanum, add
a clove of garlic and couple of TBS of extra virgin olive oil.
I cover the jar with a lid and refrigerate them.
You can keep them for couple of days in the fridge.

SWORDFISH with POMODORINI

I am so delighted by the choice of fish I have in Italy!
Me and my husband love fish and when we were living abroad
we always missed fish shops abundant of freshly caught fishes.
Although also here in Italy the majority of fish is farm raised,
you can still find wild fishes, like swordfish, tunafish, anchovies,
clams, cuttlefish, squids, etc.

The other day I bought nice slices of swordfish and I prepared it
Sicilian way, with fresh tomatoes, capers and origanum.
Here is the recipe.


PESCE SPADA ALLA SICILIANA

Ingredients for 3 people:

3 slices of fresh swordfish
2 cups of small tomatoes (cherry or Roma)
1 onion, thinly sliced
1 TBS capers, drained
1 tsp of dried origanum
1 TBS of fresh origanum leaves
2 TBS extra virgin olive oil
salt and pepper

Rinse swordfish and dry it.
Sprinkle it with salt and pepper on both sides and put it aside.

In a frying pan cook onions in olive oil until soft.
Meanwhile slice tomatoes in halves and add them into the frying pan.
Add caper, dry origanum and salt and cook for 5 minutes or until tomatoes are
tender. Once done, add fresh origanum leaves and set it aside.

Warm up a grill and cook swordfish slices until they are brown on
both sides.
Spread tomatoes mix on top and serve them warm.