Triglie de scoglio 
Pan-fried red mullet with preserved lemon, olives, and parsley
Serves 4
2 lemons
3 tbsp rock salt
1 garlic clove, halved and any green inner
shoot discarded
30 black olives, pitted and coarsely
chopped
½–1 fresh red jalapeño or serrano chili,
seeded and finely chopped
20 fresh basil leaves, coarsely chopped
20 flat-leaf parsley leaves, coarsely chopped
juice of 1 lemon
2 tbsp extra virgin olive oil
a little light olive oil
4 fresh red mullet or other small firm, lean
fish, 9–14oz (250–400g) each, gutted, scaled, and cleaned
sea salt and freshly ground black pepper To make the preserved lemon, put the lemons into a small, tight-fitting pan. Cover with water and add the rock salt. Place a small lid or saucer on top
of the lemons to keep them submerged. Bring to a boil, and simmer until tender
when pierced with the tip of a sharp knife, 8–10 minutes. Refresh under cold
running water. When the lemons are cool, cut in half, remove all the flesh and pith,
and discard. Using a thin sharp knife, trim the inside of the skin, removing any
remaining traces of the bitter white pith. Finely chop the lemon skin and set aside.
Preheat the oven to 350°F (180°C). Using the back of a knife, crush the
garlic with a little sea salt, until a smooth paste forms. Mix together the
garlic, olives, chili, basil, parsley, and preserved lemon. Add the lemon juice
and olive oil, and season with salt and pepper.
Take one of the red mullet and pat dry with paper towels. Stuff the cavity
with some of the olive and lemon mixture. Repeat the process with the
remaining mullet. Season the fish inside and out with salt and pepper. Heat a little
oil in an frying pan over medium-high heat. Pan-fry the mullet for 3 minutes. Turn
gently and cook the other side for 2 minutes. Transfer the mullet to a baking dish,
and bake in the oven for 5 minutes or until cooked through. (Alternatively, either
grill the fish or bake entirely in the oven.) Serve at once with some mixed greens
or braised spinach. The smoky roasted mullet and the stuffing combine brilliantly.

Cipolle d’inverno e pancetta alla griglia

Cipolle d’inverno e pancetta  alla griglia 
Grilled scallions  wrapped in pancetta
Serves 8
24 scallions (green onions), trimmed
and peeled
good-quality olive oil
16 thin pancetta slices
2 lemons, cut into wedges
crushed dried red chilies
a few fresh basil or arugula leaves (optional)
fresh Italian bread such as ciabatta or
focaccia, or other crusty bread rolls
salt and freshly ground black pepper
Place the scallions in a bowl, and drizzle with a little olive oil. Season well
with salt and pepper; toss to coat.
On a clean work surface, lay out two strips of pancetta side by side, with the long sides together. Repeat with all the pancetta, so that you have a bit of a production line. Place 3 scallions at one end of each of the pancetta strips,
and roll the pancetta tightly around the scallions to cover. Grill on a preheated hot barbecue or grill pan, or under a hot broiler, for a couple of minutes on each side until golden and crispy. Transfer to a cutting board, and cut into small ¾in (2cm) chunks. (Cutting up the scallions makes them much easier to eat.)
Split open a crusty bread roll and put the scallion pieces inside. Drizzle
with a little olive oil. Season with salt and pepper. Squeeze a little lemon
juice over the top, and sprinkle with a few crushed chilies. Add a few basil or
arugula leaves. Sandwich the filled roll together, and place on the barbecue or
under the broiler for a couple of minutes each side so that it is toasted.
Eat at once, with your sleeves rolled up and lots of paper napkins on hand.
This dish is ideal as part of a summer picnic or barbecue, or as a starter
before the main meat or fish is grilled. Alternatively, chop the grilled scallion into
pieces, pile on top of crostini, drizzle with a little olive oil, and sprinkle with
chopped basil or arugula. Season with the lemon and crushed chilies, and eat
with your fingers.

Crispeddi Semolina flour fritters

Crispeddi Semolina flour fritters
Serves 6–8
2 small cakes (0.6oz each) fresh yeast
1 cup hot water (about 110°F/43°C)
4–5½ cups semolina flour
¾ cup fresh ricotta
4 salt-packed anchovies, chopped
1 tbsp salt-packed capers, rinsed, drained,
squeezed dry, and chopped
1 tsp chopped fennel fronds or
½ tsp crushed fennel seeds
pinch of sea salt
pinch of sugar
light olive oil for deep frying
freshly ground black pepper
Mix the yeast with a little of the hot water to make a paste. Put the semolina flour in a large bowl. Make a well in the center, add the yeast paste and the  remaining hot water, and whisk to make a batter. Let rise in a warm, draft-free spot for 2 hours, as you would with bread dough.
Mix the ricotta with the anchovy and capers. Add lots of black pepper and
the fennel, salt, and sugar. Roll the ricotta mixture into balls about 1⁄4in (2cm)
in diameter. Use a little oil on your hands so that they do not stick. Heat the oil in
a heavy pan over medium-high heat. Dip the balls into the batter and, using a
spoon, drop very gently into the pan to avoid splattering. Cook for 4–5 minutes
or until golden brown on all sides. Drain on paper towels and serve at once.
Panelle (chickpea fritters) This much-loved snack is often served sandwiched
in a ciabatta roll. It is best eaten piping hot and fresh from the oven. Mix 3¾ cups
chickpea flour with a pinch of salt, 2 tbsp olive oil, and 5½ cups water in a heavy
saucepan. Cook over medium heat, stirring continuously with a wooden spoon,
to prevent the mixture from sticking. Continue cooking for 20 minutes, or until the
mixture starts to pull away from the edges. Season with salt and black pepper.
Line a bread pan with plastic wrap. Pour the batter into the pan, and cover the
surface with another layer of plastic wrap. Let sit until firm, at least 2 hours.
Heat a baking sheet in the oven at 400°F (200°C). Turn out the loaf onto a work
surface and cut into thin slices. Remove the baking sheet from the oven, and
add a splash of olive oil. Place the slices on the tray, and return to the oven.
Check after 4 minutes and, when the slices are golden brown, turn over to brown
on the other side. Serve at once with freshly grated Parmesan, coarsely chopped
flat-leaf parsley, some lemon wedges, and a few grindings of black pepper.

Mushroom Soup (Hubova Polievka)

Mushroom Soup (Hubova Polievka)

• 1 large can sauerkraut
• 1/2 lb. dry mushrooms
• 1/2 gallon of water (or more)
• 4 or 5 cloves of garlic
• 3/4 cup of flour
• 1 whole onion (chopped)
• 1 stick butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large bay leaf

Soak dry mushrooms in small bowl for 1/2 hour in warm water, making sure all are covered. Drain and save water. Chop mushrooms on board (not too small in size). Put sauerkraut in large pot with 1/2 gallon water and add all ingredients (EXCEPT flour, butter and onion - these are to make what is called "za praska" to be added later) and boil for one hour (keep pot covered).

Fry stick of butter in pan until just brown. Add 3/4 cup flour and brown again (don't burn and don't leave it whitish). When almost brown, add onion and brown again. When onions are almost brown, add water saved from the soaking of the mushrooms (only 1/2 cup of this water and not the residue). Mix out lumps and add to pot only after pot has boiled for one hour. Cook for 1/2 to 1 hours more while stirring occasionally and make sure all garlic cloves are crushed. 

Fish in coconut stew

Fish in coconut stew , aprés ski.
This is a popular  stew, rich with creamy coconut milk. An authentic ingredient is palm oil (dendê), which lends a distinctive flavor and color, but you can use more olive oil instead.
Heart warming after a frisky ski Sue .
4 tbsp olive oil
1 onion, thinly sliced
3 ripe tomatoes, skinned, seeded, and chopped
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cup canned coconut milk
1 tbsp tomato paste
salt and freshly ground black pepper
1⁄4lb (800g) firm white fish, such as cod
or snapper, cut into large chunks or strips
3 tbsp palm oil (optional)
1 tbsp chopped cilantro


For the salsa
1 ripe tomato, skinned, seeded,
and chopped
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp vegetable oil
1 tbsp chopped parsley
1 tsp hot pepper sauce
Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring
frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers.
Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the
vegetables have softened and released their juices. Stir in the coconut milk and tomato paste
and return to a boil. Season with salt and pepper.
Meanwhile, make the salsa. Mix all the ingredients together and spoon into a serving bowl.
Set aside to allow the flavors to blend.
Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until
the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.
Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the
salsa passed on the side. Good wIth Boiled white rice.
Prepare, cool, and refrigerate the stew up through step 1 up to 1 day
ahead. When ready to serve, heat and add the fish. The salsa can be made up to 1 day ahead,
but stir in the chopped parsley at the last minute.

Vegetable moussaka

Vegetable moussaka
Lentils replace the lamb, and yogurt is a light alternative to béchamel sauce,
in this vegetarian version of a Greek favorite.
2 medium eggplants, about 24oz (70g),
cut into 1⁄2in (13mm) slices
2 zucchini, cut into
1⁄2in (13mm) slices
2 onions, cut into  1⁄2in (13mm) half-moons
2 red bell peppers, seeded and cut  into
1⁄2in (13mm) wide strips
4 tbsp olive oil
salt and freshly ground black pepper
2 garlic cloves, chopped
Preheat the oven to 425°F (220°C). Toss the eggplant, zucchini, onions, and red peppers in a roasting pan. Drizzle with the oil and toss. Season with salt and pepper. Roast for 10 minutes. Stir in the garlic and thyme. Continue roasting for 30–35 minutes, or until the vegetables are tender. Reduce the temperature to 350°F (180°C). Stir the tomatoes with their juices, the lentils, and the parsley into the roasted vegetables and season with salt and pepper. Transfer the vegetables to a 9in (23cm) square baking dish. Beat the yogurt, eggs, and paprika together and season lightly with salt and pepper (keeping in mind that the feta cheese is very salty). Spread over the vegetables and sprinkle with the feta. Place on a baking sheet and bake for 40 minutes. Sprinkle with the sesame seeds and bake for
10 minutes more, or until the top is golden brown. Let stand 5 minutes, then serve hot (or cool and serve at room temperature). Good wIth A mixed green salad and crusty rustic bread.
1 tbsp chopped thyme
one 14.5oz (411g) can chopped tomatoes
one 15oz (420g) can lentils, drained and rinsed
2 tbsp chopped parsley
1⁄4 cups Greek-style yogurt
2 large eggs, lightly beaten
pinch of paprika
3oz (85g) feta cheese, crumbled
2 tbsp sesame seeds

Mediterranean lasagna

Mediterranean lasagna
A simple baked vegetarian pasta dish full of Italian flavors.
4 small eggplants
salt and freshly ground black pepper
1 large red bell pepper
4 large portabella mushrooms, stemmed
olive oil, for the dish
4 cups marinara sauce
8oz (227g) oven-ready lasagna
1lb (450g) mozzarella cheese, thinly sliced
15oz (420g) ricotta cheese
1⁄4 cup freshly grated Parmesan
Method
Cut the eggplants lengthwise
1⁄2in (13mm) thick. Place in a colander on a plate and toss with
1⁄2 tbsp of salt. Let stand 30–60 minutes to draw out the bitter juices. Rinse well and pat dry
with paper towels.
Position an oiled broiler rack 6in (15cm) from the heat and preheat the broiler. Broil the
eggplant, peppers, and mushrooms for 5–10 minutes, or until they are softened but still hold their
shape. Season to taste with salt and pepper. Preheat the oven to 375°F (190°C). Lightly oil the baking dish and spoon in a spoonful of the marinara sauce. Top with a layer of pasta, some vegetables, another spoonful of sauce, then some of the mozzarella and ricotta. Repeat the layers, finishing with tomato sauce, topped with some vegetables. Sprinkle with the Parmesan. Cover the dish tightly with aluminium foil and place on a baking sheet. Bake for 30 minutes.Remove the foil and bake for 15 minutes more to brown the top. Remove from the oven and let stand 15 minutes before serving.

Fisherman’s tuna stew

Fisherman’s tuna stew
This fish stew, which Basque fisherman call marmitako de bonito,
was originally made at sea to provide for a hungry crew.
2lb (900g) baking potatoes
1lb 10oz (750g) tuna steaks
12oz (340g) roasted red peppers
3 tbsp olive oil
1 large onion, finely sliced
2 garlic cloves, minced
1 bay leaf
salt and freshly ground black pepper
one 14.5oz (411g) can chopped tomatoes
2 cups frozen baby peas
2 tbsp chopped parsley
method
Peel the potatoes and cut into thick rounds. Cut the tuna into pieces roughly the same size
as the potatoes. Cut the peppers into strips.
Heat the oil in a flame-proof casserole over medium heat. Add the onion, garlic, and bay leaf
and cook, stirring often, for about 5 minutes, or until the onions are translucent. Stir in the
potatoes. Add cold water to cover and season with salt and pepper. Bring to a boil and cook about
10 minutes, or until the potatoes are almost tender. Add the tomatoes and cook for 5 minutes.
Reduce the heat to medium-low. Add the tuna and cook for 5 minutes. Add the peas and pepper
strips and simmer for 10 minutes. Sprinkle with parsley. Ladle into soup bowls and serve hot.

Tofu and mushroom stroganoff
This recipe gives the traditional stroganoff a tasty vegetarian twist
by substituting tofu chunks for the meat.
2 tbsp vegetable oil
12oz (350g) firm tofu, cut into strips
1 red onion, thinly sliced
2 red bell peppers, seeded and sliced
9oz (250g) mixed mushrooms, quartered or sliced
2 garlic cloves, minced
1⁄3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
cup crème fraîche or sour cream
salt and freshly ground black pepper
2 tbsp finely chopped chives
boiled rice, to serve
Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Stir-fry the tofu until golden. Transfer to a plate. Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Add the onions, peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened. Stir in the garlic and cook 1 minute more. Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to asimmer. Cook to blend the flavors, about 3 minutes. Dissolve the cornstarch in 2 tbsp cold water and stir into the simmering liquid. Cook about 1 minute, until thickened.
Stir in the crème fraîche and season with salt and pepper. Sprinkle with chives and serve hot with boiled rice.

Tuna and pasta bake

Tuna and pasta bake
Every cook should have a recipe for this quick one-dish meal, which is ideal
at the end of a busy day.
8oz (230g) pasta shells
one 10.75oz (305g) can condensed cream of mushroom soup
1 cup whole milk
one 6oz (170g) can tuna in water, drained and flaked
1 cup frozen corn, thawed
1 onion, finely chopped
1 small red bell pepper, cored, seeded, and finely chopped
3 tbsp chopped parsley
pinch of chili powder (optional)
1 cup shredded Cheddar cheese
salt and freshly ground black pep
 Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook
for 2 minutes less than the time on the package instructions.
Meanwhile, preheat the oven to 425°F (220°C). Butter an oven-proof casserole.
Drain the pasta. Bring the mushroom soup and milk to a simmer over low heat in the pasta pot.
Add the tuna, corn, red pepper, parsley, chili powder, and half of the cheese, and mix. Stir in the cooked pasta. Season with salt and pepper. Spread the mixture in the casserole. Sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.
good with Hot garlic bread and a green salad on the side.The whole dish can be assembled, covered, and refrigerated several hours in advance. Remove the dish from the refrigerator at least 10 minutes before cooking.