I do not know if this is your case, but I like to read back old issues of cooking magazines. For example I am subscribed to Elle à Table, and I always return to the copies of the same month of previous year (Sept-Oct 2009 and 2008). It allows me to rediscover « forgotten » recipes.

So this summer I found among many others THE Recipe of THE summer. At first glance I thought it was a a simple and fresh recipe, perfect for a buffet (or even a picnic if it organized relatively well). Recipe with basil, sweet peppers and mozzarella di buffala. So without « large » claim. I served it the first time for friends at lunch. AND … we stayed without words, just eating and serving ourselves again. The same evening I had to make it try to the centurion, A.. Our friends G. and S. should also spend the evening with us and had the task of bringing the basil and mozzarella, 2 of 3 key elements. It’s as if Roma was in shortage of this aromatic plant, no way to find. We ended up bribing the neighbors, macaron for their remaining basil. G. which is The Bon Vivant,  has forgotten its traditional pasta and S. said, « when Laure-Sophis asks you to bring basil, basil you bring! ». The centurion was sorry for him not having recovered the terrace of basil (only sage this year) and was looking forward to presenting the recipe to his parents that we meet the next day.

Rebelotte (again!) therefore the challenge, the parents in law whose Nora, one of the best chefs in Rome, if not Italy. Well there it was every man for himself, a duel on the table for the last piece. Imagine the scene (worthy of Sergio Leone and Ennio Morricone), the 4 of us around the table, Nora had saved for the next day few crostini and stood firmly on her plate. The centurion, Peppino and I currently eyeing the last crostino. Peppino usually saves the last part from the claws of the centurion and gives it to me. Well…there …. no! his arm slowly stretches, his hand opens and as fast as a chameleon and a fly in front swallowed the last piece.

That if after all that you do not run you to obtain the best mozzarella di Buffala, very fresh basil and peppers … you could regret it!

Crostini (toasted bread) with buffalo mozzarella, sweet peppers and basil sauce

• 5-6 big slices of bread
• 3 red sweet peppers
• 1-2 mozzarella buffala
• 1 bunch basil (about 40 g of leaves)
• 1 red onion
• 1 clove garlic
• olive oil
• Salt and pepper

1. The night before prepare the peppers: Wash peppers and roast in oven (180-200 ° C) until the skin begins to blacken. Store in a sealed plastic bag overnight (trick to peel them easily).
2. The next day remove the skin from peppers. Remove the seeds and place on paper towels. If you still have a little time to put them in a colander that they lose their juice to allow less bitterness.
3. Wash basil leaves and drain.
4. In a blender, add the basil leaves, onion and garlic. While mixing  pour olive oil  until the mixture starts to become liquid (but not too much). Add salt and pepper. Keep refrigerated.
5. Cut the mozzarella into slices (1 cm).
6. In a pan fry the slices of bread cut into 2 until they are golden.
7. Serve with a layer of sauce of basil, a slice of red sweet pepper, a slice of mozzarella and a little basil sauce.

Crostini de mozzarella di bufala, poivrons et sauce basilic

• 5-6 gandes tranches de pain
• 3 poivrons rouges
• 1-2 mozzarella di buffala
• 1 bouquet de basilic (40 g environ de feuilles)
• 1 oignon rouge
• 1 gousse d’ail
• huile d’olive
• sel et poivre

1. La veille au soir préparer les poivrons: laver les poivrons et les faire griller au four (180-200°C) jusqu’à ce que la peau commence à noircir. Les conserver dans un sachet plastique fermé jusqu’au lendemain (astuce qui permet de les éplucher plus facilement).
2. Le lendemain lever la peau des poivrons. Les évider et les mettre sur du papier absorbant. Si vous disposez encore d’un peu de temps les mettre dans une passoire pour qu’ils perdent leur jus ce qui permet d’enlever leur amertume.
3. Laver les feuilles de basilic et les égoutter.
4. Dans le bol d’un mixeur, ajouter les feuilles de basilic, l’oignon et l’ail. Mixer puis tout en mixant verser de l’huile d’olive dans le mixeur jusqu’à ce que le mélange commence à devenir liquide (mais pas trop). Saler et poivrer. Réserver au frais.
5. Couper la mozzarella en tranches (1 cm)
6. Dans une poelle faites revenir les tranches de pain coupées en 2 jusqu’à ce qu’elles soient dorées.
7. Servir en disposant une couche de sauce à base de basilic, une tranche de poivron rouge, une tranche de mozzarella et un peu de sauce.

Crostini mozzarella di bufala, peperoni e salsa al basilico

• 5-6 fette di pane
• 3 peperoni rossi
• 1-2 mozzarella di buffala
• 1 mazzetto di basilico (circa 40 g di foglie)
• 1 cipolla rossa
• 1 spicchio d’aglio
• olio d’oliva
• Sale e pepe

1. La notte prima preparare i peperoni: Lavare i peperoni e arrostirle in forno (180-200 ° C) fino a quando la pelle comincia ad annerire. Conservare in un sacchetto di plastica sigillato durante la notte (trucco per sbucciarle facilmente).
2. Il giorno dopo, togliere la pelle dai peperoni, i semi e metterli su carta assorbente. Se avete ancora un po’ di tempo per metterli in un colino  cosi perdono il loro succo e  rimuove la loro amarezza.
3. Lavare le foglie di basilico e seccarle.
4. In un frullatore, aggiungere le foglie di basilico, cipolla e aglio. Mentre frullate versare l’olio d’oliva nel frullatore fino a quando il composto comincia a diventare liquido (ma non troppo). Aggiungere sale e pepe. Conservare in frigo.
5. Tagliate la mozzarella a fettine (1 cm).
6. In una padella soffriggere le fettine di pane tagliato in due fino a quando saranno dorate.
7. Servire con uno strato di salsa a base di basilico, una fetta di peperone rosso, una fetta di mozzarella e un po’ di salsa.

In a blog the most attractive thing is for sure pictures then recipes. Having a good camera is an advantage too (thank to A.) and a good light (the one at sunset in Roma is the best one). But it is always the same problem for me: pictures of main dish, salty plates. I just lack of creativity, inspiration. But I have to learn and put something else that dessert, macarons or whatsoever in my blog. Maybe you gonna think that the picture of my pie is not that nice because my pie is not that nice either I have to admit…YES!

This pie has a « long » story and brought me back so many souvenirs. I used to do it in Liège, from far I remembered 12 years ago. I had that small appartment, so 60′s so cosy, with a small terrace, and good memories. My friend I. used to come over quite often, we ate either that pie (souvenir from one night) or some good cheese with good wine, sometimes even Very good wine. Once we even bought really nice (end expensive) glasses to drink a delicious wine! just for the occasion! that with the music from the B.O. « Until the end of the world » and quite often REM!

Today it’s the same pie, different but charming little parts of me (my kids), different wine, glasses and music (as an example Jack got the same vice than me, that is when he likes a song he listens to it 5, 10, 15 times long…That is the Manamana from the Muppets! « encooore maman!! »). We ate it lately with my other friend L. (the recipe as you asked it for piccola!).

Sweet peppers and mustard pie

• puff pastry
• 2 sweet peppers (red and orange)
• 6 teasp of moutarde à l’ancienne (the one with the seeds inside)
• 60 ml of cream
• emmental cheese
• mozzarella

1. Warm up the oven at 180°C.
2. Wash the sweet peppers and slice it (0.5 cm thickness)
3. Slice the emmental cheese (2-3 mm thickness)
4. Roll out the pasta on 4-5 mm thickness.
5. Mix the mustard and cream together and pour it on the pasta
6. Cover it with some slice of emmental, then sweet peppers and pieces of mozzarella.
7. Put in the oven for 20-25 minutes.

Tarte moutarde et poivrons

• 1 rouleau de pate feuilletée
• 2 poivrons (rouge et orange)
• 6 c. à c. de moutarde à l’ancienne
• 60 ml de crème liquide
• emmental
• mozzarella

1. Préchauffer le four à 180°C.
2. Nettoyer les poivrons et les couper en lanières de 0.5 cm d’épaisseur
3. Couper finement l’emmental (2-3 mm d’épaisseur)
4. Etaler la pate sur 4-5 mm d’épaisseur.
5. Mélanger la moutarde et la crème ensemble et répartir sur la pate.
6. Couvrir avec l’emmental, puis les poivrons et enfin de morceaux de mozzarella.
7. Enfourner pour 20-25 minutes.

Torta al senape e peperoni dolci

• pasta sfogliata
• 2 peperoni (arancio e rosso)
• 6 cucchiaini di senape (moutarde à l’ancienne)
• 60 ml di panna liquida
• emmental
• mozzarella

1. Riscaldare il forno a 180°C.
2. Pulire i peperoni e tagliare a fette i peperoni (0.5 cm spessore)
3. Tagliare a fette l’emmental (2-3 mm spessore)
4. Stendere la pasta su un piatto da torta con uno spessore di circa 4/5 mm.
5. Mischiare la senape con la panna e versare sopra la pasta.
6. Coprire con l’emmental,poi i peperoni e finalmente con pezzi di mozzarella.
7. Cuocere nel forno per circa 20-25 minuti.

Three months already that I did not wrote anything on my blog…. Not that I was not on holidays since then, although I enjoyed the sea for about 3 weeks close to Tuscany and a short week in France. The MAIN reason is hormons and especially one that can play you bad tricks like nausea and even more (I am talking about and to women)! It is said that after 3 months things are getting back to normal (hopefully!!). I am still sensible to smell but less than before. A. had to change deodorant, all the soap, even Giacomo’s one, had to be changed and new ones approved by my nose. The fridge and groceries became my best enemies for that period… Even thinking about recipes and cooking brought me right back to bed. So I sulked foodblogs and everything that was related to cooking during that time. Yes you all guessed! #2 is expected for mid march!

Now things are back to almost normal and here you will find a last fresh summer recipe with sweet peppers and fresh coriander. I did it this week-end with green and red sweet peppers, this one is with red and yellow. I think the 1st association (original recipe) was better than the 2nd, or question of taste. Note that I already did that kind of recipe, but this one is adopted for good!

Caviar de poivrons à la coriandre et au cumin

6 pers.

• 3 poivrons verts ou jaunes
• 3 poivrons rouges
• 3 gousses d’ail
• 1 cc bombée de cumin en poudre
• 1 bouquet de coriandre fraiche
• 1 cc de piment doux
• 1/2 citron
• 4 cs d’huile d’olive
• 2 cs de vinaigre
• sel et poivre du moulin

1. La veille laver les poivrons et les faire griller au four (180-200°C) jusqu’à ce que la peau commence à noircir. Les conserver dans un sachet plastique fermé jusqu’au lendemain (astuce qui permet de les éplucher plus facilement)
2. Le lendemain lever la peau des poivrons. Les évider et les mettre sur du papier absorbant.
3. Laver la coriandre et l’effeuiller. Placer les feuilles et les poivrons couper en lanières dans le bol d’un mixeur. Mixer tout en conservant des morceaux de pulpe.
4. Dans un fait-tout faire revenir dans 2 cs d’huile d’olive l’ail hachée, le piment doux et le cumin. Ajouter la pulpe de poivrons et faire revenir à feu doux pendant 5 mns tout en remuant.
5. Verser dans un plat et ajouter le jus du demi citron, le vinaigre et l’huile restant. Saler, poivrer et mélanger. Servir idéalement frais

Caviar di peperoni con coriandolo e cumino

6 pers.

• 3 peperoni verdi o gialli
• 3 peperoni rossi
• 3 spicchi d’aglio
• 1 cucchiaino di cumino in polvere
• 1 mazzetto di coriandolo fresco
• 1 cucchiaino di pimento dolce
• 1/2 limone
• 4 cucchiai di olio d’oliva
• 2 cucchiai di aceto (di mele)
• sale e pepe

1. Il giorno prima, pulire i peperoni. Infornare e lasciare grigliare fin quando la pelle comincia ad essere nera. Conservare in una busta di plastica (ziplock) chiusa fino all’indomani.
2. Il giorno dopo spellare i peperoni. Svuotarli e metterli sulla carta assorbente.
3. Pulire il coriandolo e levare le foglie. Frullare un po’ di foglie insieme a i peperoni.
4. In una pentola far soffriggere in 2 cucchiai d’olio l’aglio a pezzi, il pimento e il cumino. Aggiungere la polpa di peperoni e lasciar cuocere per circa 5 minuti.
5. Mettere in un piatto e aggiungere la spremuta di limone, l’olio d’oliva, l’aceto, sale e pepe. Mescolare e servire freddo.

Sweet peppers caviar with coriander and cumin

6 servings

• 3 green or yellow sweet peppers
• 3 red sweet peppers
• 3 cloves of crushed garlic
• 1 big teasp of cumin (in powder)
• 1 bunch of fresh coriander
• 1 teasp of hot (but not too much) pepper
• 1/2 lemon
• 4 tbsp olive oil
• 2 tbsp vinegar
• Salt and pepper

1. The day before warm up the oven to 180-200°C.  Put the peppers cleaned and entire on a plate in the oven until their skin start turning to black. Keep them in a closed plastic bag until the day after (it helps to clean them easily).
2. The day after peel them and remove the seeds and the stalk. Dry the cleaned sweet peppers.
3. Wash the coriander and put the leaves in a blender. Mix it gently with the sweet peppers.
4. In a pan, brown the crushed garlic, cumin and hot pepper. Add the sweet peppers pulp. Cook it for about 5 mns.
5. Pour it in a plate with the lemon juice, oilve oil and vinegar. Serve cold.

Spring is now showing up here…finally! Winter was so rainy! I was told they never, from man’s memory, had so much rain here during a winter. It was just incredible and as you might have seen on news, in December Rome was underwater, the Tevere never been so high!

Now summer is coming progressively and within the next two weeks the terrace will be set up and we will enjoy fresh warm air while eating, and even barbecue at the house of the seaside during holidays. I particularly love to be over there in Pescia, closed to Tuscany. The house is just behind sand dune and so 2 minutes walking from the sea. At night we all appreciate to meet around the bbq, and eat the « bruschette« , these slices of bread toasted and scrubbed with garlic before pouring olive oil (the Tuscan one is just so delicious with her fruity taste). I am telling you all that because recently I did some « poivrons marinés » and the centurion and I both agree they would be so great on the bruschette.

English table:

• 5-6 red, orange and/or yellow sweet peppers
• 2 cloves of garlic crushed
• 1 small stick of celery sliced thinly 
• some leaves of parsley snipped
• 2 table spoon of apple vinegar
• 5 table spoon of olive oil

2 days before, warm up the oven to  180°C.  Put the peppers cleaned and entire on a plate intheoven until their skin start turning to black. Let then the peppers cool cown before peeling them. Remove the seeds and the stalk.  Put the peppers in a colander in the sink until the day after.

Sliced the peppers and put them in a tupperware or a jar. Add the garlic, celery, parsley, vinegar and oil. Mix and keep in the fridge until the day after. Eat them freshly out from the fridge, alone or on bread or even chopped breast chicken.

A la table française:

• 5-6 poivrons rouges, jaunes et/ou oranges
• 2 gousses d’ail écrasées
• 1 petite branche de céleri émincée
• quelques feuilles de persil ciselées
• 2 c. à soupe de vinaigre de pomme
• 5 c. à soupe d’huile d’olive

2 jours avant, préchauffer le four à 180°C. Déposer sur une plaque allant au four et chemisée de papier cuisson les poivrons entiers et lavés. Les laisser cuire jusqu’à ce que la peau noircissent. Les retirer du four et les laisser refroidir. Retirer la peau (elle doit partir trsè facilement), enlever les pépins et la tige. Mettre les poivrons dans une passoire dans l’évier jusqu’au lendemain.

Couper alors les poivrons en lanières. Les mettre dans tupperware ou un bocal avec l’ail, le céleri, le persil, le vinaigre et l’huile. Mettre au frigo jusqu’au lendemain.