Insalata tiepida di polpo

If you think that cooking octopus is a tough and very long job, you are definitely wrong! 

600/800 gr octopus (serving 2)

white vinegar

parsley

evo oil

lemon juice
salt

Dip the octopus into a large cooking pot of water and white winegar (400 gr water and 5, 6 Tbs white vinegar). Cover and cook with a weight on the lid for 50 min. The octopus must be very tender rather than chewy (try with a fork to see If it is well cooked)!

Cool down to room temperature in its own cooking water then cut into pieces (discarding the water) and season with salt and evo oil. Set a skillet over medium high heat and roast the octopus until warm. Sprinkle some lemon juice and parsley.

Serve with some rocket and oven roasted tomatoes .

Pomodori Confit

This easy preparation is to die for!

Confit  from the French verb "confire" means to preserve. Basically this is a way of cooking fruit and veggies at low temperature in the oven for a long time.

These slow oven roasted tomatoes add a sweet punch to appetizers, pasta and risotto, meat or fish and salad. You could also store them in a sterilized jam, covered with oil.

500 gr  piccadilly or plum tomatoes (or cherry tomatoes too)

1 teaspoon brown sugar

thyme

a clove of garlic

salt

evo oil

Preheat the oven to 100°C. Slice the tomatoes in 4 parts and discard the seed. Put them in a bowl with salt, oil, thyme and the brown sugar, mix them together (you can add also other spices you prefer. I love basil and red pepper flakes too).

Pass and rub the garlic clove on the wax paper in a baking pan. Lay the tomato halves cut side down on the wax paper (be sure that the tomatoes do not touch each other) and bake for 2 hours. Open the oven for just a second every 30 minutes. If your tomatoes are big enough, turn them over at half-time.

Cool the tomatoes to room temperature. Serve for your preparation or transfer them to a jar, pouring enough oil to cover.
 



Bucatini all'amatriciana

One of the most widely known Italian traditional dish!

Its origins date back to the late 18th century in central Italy, from the town of Amatrice, not far from Rome.

I lived in the Eternal city for a while and every Roman is sure to have the authentic recipe passed on through the generations. I hope that nobody will be unhappy with my list of ingredients for 2.

200 gr bucatini

80 gr cured pork cheek (guanciale)

250 gr peeled canned San Marzano tomatoes

pecorino romano cheese

chili

olive oil

salt

Pan fry the guanciale, cut into strips, over low heat till It renders the fat (if It is not enough, add a tbs of olive oil). It must not be crispy. Turn the heat off and put the strips aside.

 

In the same pan with the pork fat, cook the tomatoes (in advance crushed with a fork) for 10 min with some chili and salt.

 

Drain the pasta and mix with the sauce, adding the guanciale strips and some grated pecorino cheese.