ROASTED PEPPER AND CHEESE SKEWERS APPETIZER
1Preheat the oven to 450 Fº.
2Wash your peppers thoroughly, cut them in quarters and clean them (take the seeds out and all the white stuff).
3On a cutting board slice them in 1/2 inches strips.
4Peel and chop the garlic very fine.
5In a pyrex pan sprinkle some oil, garlic, salt and pepper, and layer down the first “sheet” of peppers, then again, season with the oil, salt and pepper…and again, and again, until the peppers are all well seasoned in the pan.
6Cover with aluminum foil and cook for the first 20 minutes.
7Remove the aluminum foil, stir the peppers, give it another 10-15 minutes and then boost the broiler for less than 5.
8Once ready, let them cool for about a half hour, then get your hands a nice olive oil treatment while preparing the skewers. What do you feel like drinking today, a humble La Costaglia from Tuscany, a robust Rioja from Spain, or a super chilled dry Santa Margherita from Trentino?
SAUSAGE AND RADICCHIO ORECCHIETTE PASTA
1In a pan, sauté the onion and the sausages in 2 tablespoons of olive oil. Add the fresh herbs.
2In a non stick pan,sauté the onion and the sausages (without the casing) in 2 tablespoons of olive oil. Add the fresh herbs.
3On a high flame, let the pork sweat some fat, while you break the pieces of meat with a wooden spoon…cook until golden brown.
4Pour the wine into the pan, and stir away, let the alcohol evaporate, then lower the flame, season with salt and pepper, add the walnuts and let the sauce slowly simmer for about 15 minutes.
5Bring a pot of salted water to a boil, and start cooking your orecchiette.
6While the orecchiette is cooking, add the radicchio to the sauce, and stir well; you want to wait the last minute to make sure that it stays crunchy, as opposed to cook down.
7 Cook your orecchiette al dente, drain it, and place it in the pan with the sauce. Sauté for a minute so the pasta can absorb the sauce. Buon Appetito!
IMPORTANTE! The trick, like in many pasta dishes, is to cook your pasta very much al dente, and sauté it at the end in the pan with the sauce…while cooking for its final minute it will absorbs the sauce, becoming an incredible dish.
Debi and Gabriele