I love this dish because it is cheap and easy to prepare. It has a great taste and is so healthy! It’s the perfect starter for a nice lunch on a sunny day.
Slow-cooked Cuttlefish with Garden Peas – Serves 4
Ingredients
1kg clean Cuttlefish
500g fresh or frozen garden peas
1 white onion
500g chopped tomato
1 glass of white wine
1 small bunch of fresh parsley
Salt and pepper to taste
Preparation
1. Start by finely chopping the onion. Then prepare the cuttlefish by first washing it under cold water to remove any possible impurity. Once it is clean, cut into small stripes. Then cut the tentacles and head as well, these are the tasty parts!
2. Now the main ingredients are prepared, start cooking. Pour a tablespoon of olive oil into a large saucepan and add the finely chopped onion. Allow to cook on a low heat for 10 minutes (add half glass of
water to keep the onion soft). Once most of the water has been absorbed, add the cuttlefish, cut into small strips.
3. Add salt and pepper. While the cuttlefish is cooking it will release some water, so keep it on a low heat until most of the water has evaporated. Add the white wine and then let it cook for further 10minutes and then also add the garden peas.
4. Cook for 10 more minutes and then add the chopped tomato. Now with the pan still on a low heat, leave it to cook for 30minutes with the lid on and keep mixing every 5 minutes. After 30 minutes taste the cuttlefish which should be nice and tender. At this point check if you want to, add more salt and pepper.
Suggested Wine: Vinho Verde (Portugal)
Stuffed Red Peppers – Serves 4
Ingredients
2 large red peppers
500g beef mince meat
3 slices of white bread
50g of parmesan cheese
1 glass of milk
50ml olive oil
150g of cheddar cheese cut into small cubes
1 egg
Flour
Salt and black pepper to taste
30g of breadcrumbs
Olive oil
Preparation
1. Start by preparing the stuffing. Place the mince meat, parmesan cheese, cheddar cheese (cut into small cubes) into a large mixing bowl. Break the slice of bread into pieces and add to the mix.
Finally add the milk and egg, then as usual, the salt and pepper. I personally also like to add a bit of chopped parsley. Mix all ingredients together by hand, until the mixture is well blended.
2. Prepare the red peppers by washing them. Then cut in half with a sharp knife, remove all the seeds and white filaments. Wash once again making sure there are no seeds left inside. Once they are dry, salt the inside of the peppers as that will help to cook them better. Fill the half peppers with the prepared mixture. Make sure the peppers are stuffed well. Get the breadcrumbs and mix with some olive oil. Now spread the breadcrumbs on top of the stuffing, which will help to make it golden and crispy.
3. Place the stuffed peppers on a baking tray and put in a preheated oven at 200c or Mark 8 for 45 minutes. Once ready let them cool for 10-15 minutes before serving.
Suggested Wine: Pinot Grigio (Italy)
Oven Baked Stuffed Peach – Serves 4
This is a very easy recipe and great for people who are coeliac or gluten intolerant. A lovely, healthy summer dessert, using in-season tasty peaches.
Ingredients
800g of fresh ripe yellow peaches
100g of dark chocolate powder
80g Amaretti biscuits
Preparation
1. Start by washing the peaches and then cut them in half. Remove the stone and sort the peaches keeping the best looking half aside from the others to use for stuffing. With a sharp knife cut the lesser looking half of peaches into small cubes and place in a small mixing bowl. NB: you can also use a food mixer if you want a smooth texture.
2. Crumble the Amaretti biscuits, but again if you prefer a fine texture use a food mixer. I personally prefer more of a texture so I usually use my hands. Now add the crumbled amaretti biscuits to the peaches cubes and, with the help of a fork, mix it well until it reaches a nice texture. Add the dark chocolate powder and as with the Amaretti, mix it well until the stuffing blends to a nice texture. Remember if you want to make it very creamy use a food mixer.
3. Get the better half peaches that were set aside. With the help of a spoon, gently make a hole, where the stone was, a little larger. Now you are ready to stuff the peaches. Using a spoon, fully stuff the peach’s cavity and place on a baking tray with the stuffing side up. Preheat the oven to 180c or mark 7 and once it is hot enough, cook the peaches for 55 minutes. When the stuffed peaches are ready to serve, I usually serve them with a scoop of vanilla ice cream to have that lovely contrast between hot and cold. Enjoy!
Suggested Wine: Muscat Blanc (France)
Simone Conti
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