Skip to main content

Stewed Yellow Capsicums


I got the capsicums from my aunt Alice veggie garden in the North East of Veneto, Italy, and this year they were huge! Here a photo when green...


.... And after a week of sun!


We cooked them like this:

Stewed Yellow Capsicums

Chop and onion, a carrot, a stalk of celery and 4 (huge) capsicums. Place in a pot with a little olive oil and sauté for a few minutes. Simmer on low, keeping the pot covered and stirring from time to time for about 40 minutes to one hour. The vegetables should have enough water and as long as you keep the heat very low you probably won't need to add water. I add the salt only halfway through the cooking. The can be used as a side vegetable but also to dress pasta or polenta. They can also be blended into a sauce.


Photos by Alessandra Zecchini ©
Labels:

Comments

  1. aipiSeptember 30, 2010 at 4:05 AM

    Delicious n colorful stew!

    US Masala

    ReplyDelete
  2. AlessandraSeptember 30, 2010 at 8:31 AM

    Thank you Aipi, and your cinnamon rolls look amazing! :-)

    ReplyDelete
  3. JoOctober 6, 2010 at 8:12 AM

    Fantastic! I love it!!

    ReplyDelete
  4. Ushnish GhoshOctober 7, 2010 at 3:05 AM

    Dear Alessandra
    I feel good reading your comment at my blog and taking interest in Indian cooking..Dont worry about chili...dont add...chili doesn't add to taste ..it is just a mouth irritant. Italian dishes don't use much chili at all.
    I like this dish..I am going to try it soon.
    I and my family are very fond of Italian dish.

    I am not in Italy now and in India. I will be travelling again soon. I will be in Milano, Turino and Roma.
    My dream was to be in northern Italy..so I was in Milano for 3 months ...visited all places in north Italy. Please see my blog here on Venice, Chinque Tere and Bergamo, I will post more on lake Maggiori and Lake Garda and Lake Como.
    I feel sad that I could not go to Florence and Verona ( Juliet)... I will make it during my next visit.
    R u in Italy or New Zealand ?

    Have a nice weekend ahead
    Ciao

    ReplyDelete
  5. AlessandraOctober 7, 2010 at 3:23 PM

    Ciao Ushnish,

    I will go and have a look at your blog. I just arrived in NZ, I had 7 months and 2 days traveling, good to be back home, and busy writing my new cookbook :-)

    Ciao
    Alessandra

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal
9 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel
13 comments
Read more

Kamo Kamo Maori Squash and Italian Borlotti Beans

A crop which gives me great pleasure is borlotti beans, not only for their flavour but also because I love the idea of growing protein food! I eat fresh borlotti, or I dry them and then use them to make nice soups and stews; in particular I like soups with pumpkins, but since this year I am traveling on, I will not enjoy the pumpkins that are growing in my garden. So I tried a different 'pairing'. A friend gave me some kamo kamo, the traditional Maori squash, and told me that the way to eat it is to boil it (skin on) and then cut it and spread it with butter (or olive oil...) salt and pepper, and scoop the flesh out with a fork. I had two kamo kamo so I boiled one (as a was told) and cut the other and sauted with a drop of olive oil and other vegetables from my garden: red onion, and celery. Then I added the beans and some water, salt and pepper, and cooked everything until the beans were soft. I added water little by little, when necessary, and I thought that this would be goo
9 comments
Read more