Posts Tagged ‘antonio carluccio’

Three medium courgettes from the single plant in the garden and five eggs made up this handy end-of-season dish adapted from Carluccio’s Vegetable book.


More scrambled eggs than omelette or frittata–it an attractive way to use some of the  courgettes queueing up to be used as the glut develops.

serves 4 as a light lunch

3 medium courgettes

1 onion–sliced thin

3 tbsp olive oil

4 eggs–beaten

50gm/2oz parmesan cheese–grated

2 tbsp parsley–chopped

1 tbsp mint (if available)–chopped

salt and pepper

To prepare the courgettes–peel them in stripes, quarter them lengthwise and cut them in dice.


Sprinkle with salt and leave them to drain in a sieve or colander for an hour or so.

Dry them in kitchen paper or a tea towel.

Heat the oil in a pan big enough to hold all the courgettes in a single layer.

Sauté the onion over a low heat until it softens and then add the courgettes, turning them over  in the oil.

Cook them until they are tender–about 20 minutes.


Break the eggs into a mixing bowl and whisk them together.

Mix in the parmesan, the parsley and mint (if using), season with salt and pepper–more pepper than salt, bearing in mind the courgettes have been salted already.

Pour the egg mix over the courgettes and start turning it over gently as the eggs solidify.


This will not take long–it’s ready when the the mix is loosely solid–scambled in fact!

Take care not to cook it too solid!


Meredith toasted two pieces of wholewheat bread and sprinkled some olive oil over them to eat with these courgette “eggs”.

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Scrabbling around for a starter to serve Friday week at the Garlic Festival lunch–and with three aubergines sitting looking at me expectantly, I got to flicking through some well-thumbed pages.

The idea for rounds came from Antonio Carluccio’s Vegetables cook book.


The key ingredients, doubling as casino counters!


for 2 (on the 2nd, I’m upping the ante and cooking for 22!)

1 largish aubergine–cut across in half inch slices, salted and left to drain for at least an hour

2 ripe tomatoes of similar circumference–sliced a little finer

6oz/150gms feta cheese–crumbled

a few fresh leaves of basil, parsley and mint–chopped together

parmesan cheese–grated

olive oil

salt and pepper

heat the oven to 220C/430F

Cover an oven tray with foil and brush it with oil.

Brush both sides of the aubergine rounds with olive olive and lay them out on the foiled tray.

Place the tray in the uppermost part of the oven and bake for 20 to 25 minutes until they are thoroughly cooked through and soft.

Add the chopped herbs to the feta and using a teaspoon, spread a little on each cooked aubergine round.

Sprinkle the tomato slices with a pinch of salt and little olive oil.

Lay one on each aubergine round and top them off with a pinch of the grated parmesan.


Return the tray to the top of the oven and cook for a further 15 to 20 minutes.

Take them out when the tomato has a melted look and the parmesan has browned a little.


Serve them straight away or at room temperature.

Increase the odds of a wow–with a leaf of basil or other herb–if you have any.


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I was surprised to see locally grown green peppers–(they are lighter and thinly fleshed)–in the market yesterday, nudging small white peaches on a new stall.

Everything is so late this year.


I remembered a recipe I used to do years ago from Antonio Carluccio’s Vegetables book. Very Italian–simple and different.

The peppers are cooked whole in olive oil. They collapse, charring nicely and are finished in a quickly cooked tomato sauce.

If these particular peppers are unavailable use thicker fleshed ones–deseeded and cut into largish pieces.

500gm/1lb green peppers–tops and seeds removed

6 tbsp olive oil

3 garlic cloves–chopped

14oz/400gm tin of tomatoes–drained of their juice and roughly chopped (fresh sun -ripe tomatoes, skinned and seeded would be good too)

salt and pepper

Heat the oil in a deepish pan.

When the oil is hot carefully slide in the peppers–you may have to do this in two batches.

Turn them as they collapse and brown, for about 5 minutes–they should be tender.

Set them aside and spoon off four tablespoons of the oil–(I used this oil for sautéing later).

Slip the garlic into the oil.

When it starts to colour, mix in the chopped tomatoes.

Cook these over a high heat for five minutes to form a sauce.

Season with salt and pepper.

Stir in the peppers and cook on for another five minutes.

We ate these for supper last night served on lightly sautéed (in the excess oil) slices of leftover chickpea “bread” .


A recipe remembered and reclaimed.

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