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Italian crunchy tomato crackes, recipe from Simili sisters.

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Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.

Bigilla, Maltese fava bean puree.

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Bigilla, Maltese fava bean puree.
Instructions
  1. Soak fava beans for at least 12 hours, changing water until it stays clear. After this time put fava beans in a pan with water, bring it to a boil and cook for 30 minutes. After that, if needed, peel of the cuticle from beans.
  2. In a large skillet sautee chopped onion with garlic and olive oil. Add fava beans and water enough, little by little, to cook for about 1 hour without burning or getting all too dry.
  3. Puree the beans with a blender, add parsley, spices and the right amount of salt. Serve with fresh vegetables as carrots, celery, cherry tomatoes or toasted bread and breadsticks.

Roasted cherry tomatoes or ” red drug”.

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Roasted cherry tomatoes or " red drug".
Instructions
  1. Wash tomatoes, do not remove them from stem. Drizzle them with oil so spices can stick to them.
  2. Sprinkle sugar over tomatoes then all the other spices as much as you like.
  3. Put in hot oven at 390°F until well roasted ( juices amost caramelized). They are good hot or cold; with meat, fish or pasta.

Fish soup Romagna style.

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Fish soup Romagna style.
Instructions
  1. Put clams and mussels in big bowls covered with salted cold water. Let them rest for few hours.
  2. In a large, short pan (if earthware is perfection) sautee oil with minced onion and garlic. Add chopped squid, cook with a lid on medium fire for 15 minutes.
  3. Add vinegar, let it evaporate for a couple of minutes then add tomato sauce; bring it to a boil then add monktail, redfish, cook for ten minutes and add mantis shrimps and all the seafood except clams and mussels.
  4. Cook with a lid on on gentle fire for about 40 minutes, add some water if it gets too thick.
  5. Almost at the end add clams and mussels and parsley, mix well, cover with a lid until they open. Adjust salt and pepper ( I use a sprinkle of chili flakes) and serve with thick bread slices, toasted.

Spinach savoury crumble.

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Spinach savoury crumble.
Servings
4
Servings
4
Instructions
  1. Put spinach in a pan with garlic, oil, salt and pepper. Cook until all the water is evaporated and spinach are cooked.
  2. Mix in a bowl breadcrumbs, feta cheese, Parmesan and salt and pepper to taste. You have to end up with a sandy and crumbly mix, you can add a little oil if the mix is too dry.
  3. Put spinach in a ovenproof pan, cover with crumbles and bake at 356°F until the crumble is golden.
Recipe Notes

Of course you can use fresh spinach, it's even better and the making off is the same, you have to wash and rinse well the vegetables then put them in the pan until all the water is gone and the spinach are cooked.

You should use about 31 oz fresh spinach.

You can also sautee spinach in the pan with butter and some Parmesan to enrich this side dish.