For some light relief, although it is not foodie Tuesday, today we put together a nice little lunch:
Young asparagus with a sprinkle of extra vergin (what else?) olive oil, grilled in the oven and,
peperonata (ratatouille) courtesy of Andrea:
- 4 peppers (red, green and yellow)
- 1 large purple onion
- 2 cloves of garlic
- 1 and 1/2 cup of tomato sauce (or passata)
- a teaspoon of dried hot pepper flakes
- 1 and 1/2 teaspoon of salt
- 3 tablespoon of olive oil
- 2/3 cup of water
Sautè chopped garlic and onion in olive oil till soft, add bite size pieces of pepper, season it all with salt and pepper flakes, add tomato sauce and the water and let it cook on a low flame for thirty/forty minutes stirring it often; adjust seasoning to taste
So far so good and easy, enter the eggs from free range tuscan chickens bought at a hole in the wall vegetable and fruit shop in a nearby village, crack the first one
Two yokes in one!
Crack more....same two for one, fry them easy over ,
Then enjoy the mix of peperonata with the double yokes!