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Caponata

Hello,

This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.

Ingredients (for 2 people):

  • 2 eggplants
  • 1 onion
  • 5 tomatos
  • A bunch of parsley
  • 12 olives
  • 2 tablespoon of capers
  • 2 tablespoons of oregano
  • Herbal vinegar

First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.

Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.

After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before serving.

Caponata

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.

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Pizza

Hello,

I really love pizza, without any kind of doubt it deserves to be in a top list of food inventions, it’s kinda those recipes you will eat each day, and probably you will need long time to hate it :). For this pizza I made a dough which is very similar to bread, it give pizza a stunning looking and also great taste. Regarding the ingredients, I’ve used just a small set, so just use your imagination and/or preferences to cook pizza.

Ingredients:

  • 300 gr flour
  • 50 gr olive oil
  • 2-3 gr dry baker’s yeast
  • Crushed tomatoes
  • Tunna
  • Mozzarella cheese
  • 6 olives
  • Oregano

Let’s start making the dough, in a bowl put 300 gr of flour and 2-3 gr of dry baker’s yeast, mix well with your hands. Add a coffeespoon  of salt and like one tablespoon of oregano, mix again with your hands. Add 50 gr of olive oil, and 150 gr of water, better it is warm. Mix well with a wooden spoon until the dough is formed, then knead with your hands first on the bowl, and after a while spread a bit of flour in the table and continue kneading on the table for at least 5 to 6 minutes until dough becomes very elastic and not sticky. Make a ball with the dough,  spread some flour in the bowl, and keep the dough in the bowl covered with a  cloth resting for at least one hour.

After one hour you can see how the dough increased it volume several times. Knead it for a while and start to give it the shape smashing the dough with your hands , slowly but constantly.

Place the dough over the oven tray and with your fingers extend the edges to give the pizza a circular shape. Let rest the dough 20-30 minutes.  Smash again the dough and extend with your fingers.

Spread tomato sauce over the dough, and then spread grated mozarella cheese (or any other kind of cheese, at your choice). As said before this is a really basic pizza, I added tuna and olives and finally covered with more mozarella cheese, but just use your favourite ingredients instead these ones :).

Cook in the oven at 390ºF (200º C) for about 20 minutes, and your pizza is ready.

pizza

Music in the video (Airport Lounge) is owned by Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.

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