Filled mushroom

IMG_9939

Last Tuesday I had a dinner with four friends. I decided to invite them at the very last moment so I needed to prepare something quick and tasty. I had in mind to cook some rice noodle with aubergines and tomato sauce but I also wanted to surprise them with a nice starter. Whilst shopping I was thinking about ingredients which could cook quickly and I decided that mushrooms and courgettes should be the essence of my recipe. I then needed some ingredients that could counterbalance the sweet taste of the courgette, so my hands ended on two jars of olives and capers!

With the recipe on my mind, I rushed home and set the oven to 180C/gas.

In the meanwhile, I prepared my mushrooms.

Continue reading “Filled mushroom”

Advertisements

Polenta bruschetta

Eating gluten free means discovering and re-discovering new tastes and recipes. As a Southern Italian, polenta isn’t part of my food culture and I have never known how to cook it, despite being a specialty of the North of Italy. In my place, we used to call Northern Italians “polentoni” (which means that they eat polenta all the time) and they use to call us “terroni” (which means peasant, as most of Southern Italians used to farm). The two words are quite offensive though, as there has always been a kind of stupid rivalry between North and South of Italy so, please, don’t call an Italian “polentone” or “terrone” because you might offend them!

Well, I am finally happy to re-discover polenta, and use it in my gluten free diet 🙂

Continue reading “Polenta bruschetta”