Serves 4
• 500 g (1 lb) green beans
• 500 g (1 lb) potatoes
• 500 g (1 lb) boiled octopus
• Parsley
• 1 clove of garlic
• 4 tbsp extra virgin olive oil
• Salt, pepper
Clean the green beans, peel the potatoes and boil them in salted water. In a casserole with the oil, heat the chopped parsley with the garlic, salt and pepper. Drain the green beans and potatoes al dente, fi rm and not overcooked. Add them to the chopped octopus and dress with the sauce. Serve warm.
Serves 4
• 200 g (7 oz or 1 ½ cups) chickpea flour
• 3 tbsp extra virgin olive oil
• 2 fresh spring onions
• Salt
• Pepper
Mix the chickpea fl our with 1 liter of water (33 fl oz or 4 ¼ cups or ¼ gal), add a tablespoon of oil and salt. Let it rest for at least 2 hours, removing any foam on the surface. Pour the rest of the oil onto a baking tray and then the mixture, mixing well again. Sprinkle with the chopped onions and bake for 20 minutes at maximum heat, turning the tray from time to time to cook evenly. It is served hot.
Serves 4
• 8 tomatoes
• 3 cloves of garlic
• Wild fennel
• 100 g (3.5 oz or 1 cup) breadcrumbs
• 3 tbsp extra virgin olive oil
• Salt
Chop the garlic and fennel together, mix it with the breadcrumbs and oil and add a pinch of salt. Wash and cut the tomatoes in half, placing them on the cut side in a lightly oiled pan and bake them for 30 minutes in the oven at 180 °C (356 °F). Remove from the oven, turn the tomatoes over, and spoon the prepared mixture onto each tomato. Bake for another 20 minutes. Serve hot or cold.
Serves 8
• 150 g (5 oz or 1 cup) wheat flour
• 100 g (3.5 oz or ¾ cup) whole wheat flour
• 100 g (3.5 oz or ½ cup) sugar
• 40 g (1.5 oz or ⅓ cup) hazelnuts
• 8 apples
• 1 egg
• 1 lemon
• 1 pinch of cinnamon
• ½ glass of rum
• 20 ml (0.5 fl oz or 1 ⅓ tbp) olive oil
• Salt
Peel and slice the apples, removing the cores, combine them with the sugar, cinnamon, lemon juice, rum and chopped hazelnuts. Work the fl our with the egg, the oil and a pinch of salt in a little warm water to form a dough roll it out rather thin. Cover the dough with the breadcrumbs; spoon the apples over the entire dough sheet; roll the dough forward, into the strudel form. Transfer it to a baking tray lined with parchment paper and cook at 180 °C (356 °F) for 40 minutes.
