Only Recipes, by Alessandra Zecchini ©

This is one of those creations that happened while using up leftover puff pastry and a bit of peperonata I had in the pot. The resulting dish was so pretty and delicious that I decided to share it: Capsicum pastry rolls You must use some cooked capsicums (bell peppers) for this recipes, and I had some  peperonata  ready: Peperonata 2 yellow capsicums 2 red capsicums 1 green capsicum 1 garlic clove half carrot 1 small celery stalk 2 tbsp extra virgin olive oil (plus more to drizzle at the end) A little water salt to taste (if the capers are not too salty) chopped Italian parsley and fresh basil leaves, plus a drizzle of extra virgin olive oil to finish Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the a little water and salt. Cover and simmer on the lowest setting for 45 minutes to...

This recipe is from my book  Savour ,  it is really easy and the result is guaranteed to make your dinner guests go WOW! All you need is ordinary brown onions (one per person for a main or just half per person for a starter). Peel the onions and boil whole for about 10 minutes (or until half cooked but not too soft) then cut in half horizontally. For every two onions melt about 50g of salted butter in a pan and add 2 to 4 tsp of brown sugar (it depends on your taste). Put the onions, cut side down, into the pan and them place them into individual ramekins (still cut side down. Add the remaining butter. Cover each onion with a disk of flaky puff pastry (your own or bought, I used  Paneton ) and press down well until you get a 'bowler hat' shape around your onion. Bake in a preheated oven at 180°C for about 20 minutes, or until the pastry is golden. Reverse over a serving plate (or individual plates, they will pop out easily). Serve hot, they are deliciously butte...