Little shepherd’s pasta shells
Natural Dried Tomatoes
Immerse the dried tomatoes in two litres of warm water and half glass of vinegar for circa one minute. Strain the water off the tomatoes and when they are dry put them in a glass bowl. Season them with extra virgin olive-oil, oregano, cayenne pepper, laurel and minced garlic. Make sure that the last layer of dried tomatoes is below the oil’s level.
August’s flower bruschetta
Cut roughly the dried tomatoes, put them in a bowl adding green pepper rings, a fine-sliced shallot, small pieces of seasoned “pepato” cheese, extra virgin olive-oil, some oregano and let the whole rest for half an hour. Coat some slices of toasted home-made bread with this sauce and experience their delicious taste.
Little shepherd’s pasta shells
Fry slow in hot olive oil to light brown a fine-sliced onion in a pan. Add some cut tomatoes, after some minutes add two “ferla” mushrooms -previously cleaned and roughly cut- salt and pepper. Remove the pan from fire and add fresh “ricotta” cheese and some wild fennel. Cook pasta, drip away the water and blend it with the sauce. Serve it in a rustic “terracotta” bowl.
Rustic rabbit
Cut the rabbit in big pieces, flour them and roast them brown with olive oil. In a large and low pan, fry slow a stuffing of celery, carrot and onion some bacon fat, some leaves of laurel and a good amount of dried tomatoes. Add the brown roasted rabbit and cook for five minutes, pouring a glass of white wine. As soon as the wine has evaporated pour warm water. Add salt and pepper, put the lid on the pan and cook for 40 minutes circa. When finished, serve the rabbit on a terracotta bowl, with the sauce, roasted pine-nuts, parsley and fried bread.
Swordfish bag
Put an aluminium film and oven paper’s on a heat-resistant pan. Lay the swordfish slices with dried tomatoes, black olives, fresh “pepato” cheese, pistachios, parsley, a glass of white wine, salt, pepper, oregano and extra virgin olive-oil. Close the aluminium film around the fish and put it in the oven at 200° for 20 minutes.
Baked rustic omelette
Scramble the eggs with salt and pepper, add the cut and boiled asparagus, round-cut fried potatoes, dried tomatoes, fresh “tuma” cheese and browned onion. Rub a heat-resistant pan with butter, dust it with bread-crumbs and pour in it the mixture, adding, if you like, bacon or any vegetables. Put the pan in hot oven (180°) for circa 20 minutes.