This vegetable dish reflects the Byzantine influence on the region of Puglia.

6 large yellow, red, or green peppers
1/4 lb. bread crumbs, sautéed in butter
8 fillets anchovies, rinsed and chopped
2 oz. capers
2 oz. pignoli nuts
2 oz. white raisins, plumped in warm water, drained
1 1/2 T. basil, torn into small pieces
1 1/2 T. parsley, chopped
1/4 lb. black olives, pitted, coarsely chopped
S & P
nutmeg
1/2 C. olive oil
1 T. tomato paste dissolved in water

To Roast Peppers:

Place the whole peppers on a grill, over a gas flame, or under the broiler. Using tongs so as not to puncture the flesh, keep turning the peppers as the skin blisters. If the skin becomes very chard, the heat is too intense. When the skin shrinks and peels away, place the peppers in a covered pot to steam and further loosen the skin. When cool to touch, peel away the blistered skin, remove the stem, the seeds and the membrane that attaches the seed pod. Do not rinse the peppers, or you will lose the flavor. Cut in half lengthwise, place in a large fireproof dish and reserve.

Sauté the bread crumbs for a few minutes in a little hot butter and allow to cool. Place the bread crumbs in a mixing bowl and add the anchovy fillets, capers, pignoli, raisins, parsley, basil, olives, nutmeg, and 1/4 C. olive oil. Season to taste with S & P.

Fill the peppers equally with the mixture, arrange in an oiled baking dish. Sprinkle with a bit more S & P, the remaining 1/4 C. olive oil and the tomato paste water mixture.

Bake in a preheated 350°F oven for 30 min., or until the peppers are tender. Serve hot or at room temperature.

These savory filled giant pasta shells can be easily made ahead of time for a large group and then reheated gently or served at room temperature.

16 giant pasta shells

FILLING:

1 C. ricotta cheese, drained
14 oz. canned light Italian style tuna, drained and flaked
1/2 red bell pepper, seeded and diced
1 T. capers, whole or chopped
1 tsp. chives, snipped
4 T. Fontina, Gruyere, Swiss or cheddar cheese, shredded
pinch nutmeg
S & P
2 T. Parmigiano, grated

Overnight, place ricotta in a cheesecloth lined sieve over a large bowl, in the refrigerator, to drain.

Boil the pasta in a large amount of boiling salted water until al dente. Drain.

Place the ricotta cheese with the tuna in a bowl and mix to combine. Add the red pepper, capers, chives, 2 T. shredded cheese, nutmeg and S & P to taste.

Fill each shell with ricotta mixture, and place in a shallow baking dish. Sprinkle with the remaining shredded cheese and Parmigiano. Place under a preheated broiler or very hot oven and cook until the cheese melts. Serve hot or at room temperature.

This butterflied leg of lamb cooks very quickly on either the outdoor grill or an indoor broiler. The lamb should be placed in a marinade for at least 24 hrs. before cooking, for it to absorb a delicious combination of piccante flavors.

Since the meat is of uneven thickness, watch it carefully during cooking so that the thickest part of the meat remains rare while the rest of the meat does not overcook.

1 - 6 1/2 lb. boned and butterflied leg of lamb with all the fat and sinews removed

PREPARE THE MARINADE:

Chili pepper flavored oil
3 small dry red chili peppers, broken in half
3 T. olive oil
Cook the chili peppers in the olive oil until dark but not burned. Reserve, cool.

Mustard mixture
1 T. dry mustard
1 T. Dijon type mustard
1 tsp. sugar
3 T. water
3 large garlic cloves, peeled and crushed with the heel of a knife
Mix the above ingredients together and set aside in a covered bowl to develop the flavors.

1/2 C. olive oil
1/3 C. lemon juice
3 T. red wine vinegar
1 med. grated onion
2 tsp. coarsely ground black pepper
1 tsp. salt
2 tsp. dried oregano
2 T. fresh thyme leaves
1/2 C. loosely packed fresh rosemary leaves.

Finely chop the rosemary and mix together with the above ingredients including the chili pepper flavored oil and the mustard mixture.

Place a 1 gallon plastic food storage bag inside another and put the trimmed lamb inside. Place the bags in large bowl and pour in the marinade. Seal each bag with a wire twist if it is not a ziplock bag. Turn the bag around to disperse the marinade. Refrigerate for at least 24 hrs., turning the bag occasionally.

PREPARE THE GRILL OR BROILER:

Remove the lamb from the marinade and pat it dry with paper towels. Reserve the marinade. Sprinkle each side of the lamb with S & P. Grill about 10 min., brushing with the marinade then turn the lamb and brush the other side with additional marinade. The lamb should remain medium rare on the thickest section. The internal temperature at the thickest section should read 145° - 150° F.

Transfer the lamb to a carving board and cut thin slices on the bias against the grain. Arrange on a rosemary garnished serving platter and serve with optional lemon wedges.

This simple, rustic potato salad is a great accompaniment for grilled meats.

1 lb. red, Yukon gold or white new potatoes of about the same size
salt
2 small garlic cloves, finely chopped
10 sprigs Italian parsley, coarsely chopped
1 T. capers rinsed
1 C. firm cherry tomatoes, halved or 4 medium crisp, vine ripened tomatoes, cut into chunks
olive oil

Boil the potatoes in a large amount of salted boiling water until tender but firm. When cool enough to handle, peel and cut into bite-size chunks. Place in a shallow serving bowl and drizzle with olive oil and season with salt and freshly ground pepper. Sprinkle with the garlic and capers. Toss gently. Add the tomatoes and turn carefully to coat with the olive oil.

Serve immediately or let rest at room temperature to let flavors develop.

This summer dessert allows you to exercise your creativity. Although this recipe is made with whole strawberries creatively arranged on a thin cookie shell, any selection of assorted or single variety of fruits can be used. Rum flavored whipped cream makes a quick and easy topping!

For the pastry shell:
9 inch fluted tart pan with removal bottom
sheet of aluminum foil to cover the inside of the crust
pie weights or uncooked dry beans

1 C. flour
3 T. sugar
1/4 tsp. salt
6 T. butter
1 slightly beaten egg yolk
1 T. grated lemon peel

Mix flour, sugar and salt together. Cut the butter into small pieces, add it to the flour mixture and mix with your finger tips until it becomes the texture of sand. Stir in the egg yolk and lemon peel and gather the mixture into a ball. With floured fingers press the dough into a 9 inch fluted pan. Place the aluminum foil shiny side down onto the pastry and fill with the pie weights to prevent air pockets in the dough as it cooks.

Bake the pastry shell at 375°F for 20 minutes or until light gold in color. The aluminum foil and weights cab be removed after 15 min. Cool on a rack and loosen the pan edge while still warm.

5 C. strawberries, rinsed and hulled
2/3 C. apricot preserves
1-2 tsp. dark rum
confectioners sugar

Heat the apricot preserves on low heat until melted. Remove from the heat, cool slightly, then stir in the rum.

Arrange the berries point up in the tart shell. With a pastry brush, paint the fruit with the glaze.

Serve with either a dusting of confectioners sugar or a dollop of rum flavored softly whipped cream.

ARCHIVES (For more recipes & cooking tips, click here.)

Summer 2006

• Summer Salads

Winter 2006

• Polenta

Summer 2005

• Grilling Tips
• Borsetta di formaggio
• Spiedino di pesce dell' Adriatico
• Aragosta alla griglia
• Vendura mista in gratticola
• Frutta alla griglia

Spring 2005

• Dandelion Greens -- Dente de Leone -- Cicorino
• Pancotto
• Cicorino in padella
• Insalata di cicorino

Easter 2005

• Pizza Rustica
• Torta Pasqualina
• Abbacchio alla Romana

Holidays 2004

• Baccala alla Siciliana
• Gamberi all'arancia e finocchio
• Panforte di Siena
• Spaghettini alle alici
• Zuppa di lenticchie
• Struffoli - pignolati - cicerchie - diavolilli

Summer 2004 -- Figs

• Prosciutto crudo con fichi
• Fichi d'estate con mascarpone
• Fichi fritte

Winter 2004 -- Hearty Soups

• Minestra d'orzo
• La jota
• Minestrone alla contadina
• Improvising your own minestrone
• Zuppa alla valpelleunentze

Christmas 2003

• Cucidate
• Fichi ripieni alla Sibarita

Summer 2003

• Bruschetta
• Fagioli, tonno e cipolle
• Insalata di pasta arrabbiata
• Pesce spada tonnato
• Fichi d’estate con mascarpone
• Pesche al vino roso

Spring 2003

• Orecchiete con cime di rapa
• Zuppe di ceci
• Carciofi alla Romana
• Salsa di pomodoro con burro
• Pummarola