Red and Yellow Pepper Roses

Served on 4/29/2011

These peppers are baked, and no oil was used at all in the process.  To get the brighter coloration, I rolled the pepper slices inside-out.  One could sprinkle some olive oil and vinaigrette on top before eating, but these have quite enough flavor by themselves for me. The actual “rolling” of the pepper and its ingredients into roses is tricky and may take a few tries.

Ingredients:

• Red and or yellow peppers
• Anchovies
• Mozzarella slices
• Basil

Optional:

• Lemon Juice
• Olive Oil
• Vinaigrette

To give credit where credit is due, the original inspiration (and much of the recipe) comes from this blog:
http://menuturistico.blogspot.com/2010/05/roselline-di-peperone-giallo-acciughe-e.html

 

Arugula Pasta Salad with Italian Salsa Verde

Served on 3/18/2011

Not an original, here’s the recipe online:

Arugula Pasta Salad:

farfelle pasta
arugula
mint
basil
cilantro
diced chicken

See original post for the measurements and directions:

http://lemonsandanchovies.wordpress.com/2010/05/27/pasta-salad-with-arugula-and-four-herbs/

Italian Salsa Verde:

parsley
capers
anchovy fillets (very necessary, but very over powering.  Be careful not to use too much!)
fine chopped garlic
strong mustard
lemon juice
olive oil
salt

http://lemonsandanchovies.wordpress.com/2010/03/24/italian-salsa-verde/