Pepperones, Bruschetta and Spagetti Marinara

Another week has started and we’ve started it with a home-cooked Spanish meal. For starters I made tiny roasted belly peppers and tomato bruschetta. Have to say that I took the easy way to prepare the main course, spaghetti with sea food, because I got this sea food mix at the market. It has got mussels, different kinds of octopus and some onions, olives and strong chilli pepper in it. The meal turned out to be delicious and it tastes, oh, so much better here in the South and eaten on a terrace.

The recipes are for four.

Bruschetta

8 slices of white bread, olive oil, one clove of garlic, two tomatoes, half of teaspoon coriander, black pepper

Heat the olive oil and frost the garlic in it. Fry the bread in the oil. Cut the tomato into tiny, pieces and mix in the chopped coriander. Cover the bread slices with the tomato mixture and sprinkle with olive oil. Add some black pepper on each slice.

Roasted belly peppers

400 g small green belly peppers, salt and a dash of olive oil

Rinse the small peppers. Heat a large frying pan and put the peppers on it. Roast for five minutes. Add some salt and roast for a couple of minutes under a lid. Add some olive oil and roast for a few more minutes. Keep the peppers warm until you serve them. They are, of course delicious even the following day and cold.

Spaghetti Marinara

100 g of spaghetti per person, prepared as instructed in the package

500 g seafood mix, 2 tbsp chopped coriander, one lemon, three cloves of garlic, olive oil and 1 dl white wine

Start with getting the pasta water cooking. Heat olive oil in a pan and add the chopped garlic. Add the seafood mix and fry for five minutes. Add the white wine half of the lemon as wedges and the coriander. Let simmer on low heat for five minutes. Add the cooked pasta and turn down the heat. Let the pasta mix into the sauce for five minutes. Add some salt and pepper before serving. Serve with the same wine as you used for the sauce (always, always use good wine!).

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