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  • Seasonal local food recipe No.362 – Frank’s tagliatelle with tomatoes, peas and prawns

    Posted on May 29th, 2017 Janet No comments

    This recipe was inspired by a Marcella Hazan recipe for squid with tomatoes and peas, Tuscan style, which Frank adapted to suit the ingredients we had to hand.

    Serves 2

    Preparation time: 20 minutes
    Cooking time: 30 minutes

    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    3 Tbsp olive oil
    1 tin plum tomatoes
    bag of shelled Camel CSA peas or 285g frozen peas
    10 peeled prawns
    1 Tbsp chopped parsley
    salt and pepper
    1 bag fresh tagliatelle

    Heat the oil in a saucepan, add the onion and garlic and cook slowly until the onion is translucent.  Add the tomatoes and cook slowly until the volume is reduced by half.

    Add the peas and the prawns and cook until the prawns have turned pink.  When the sauce is about 5 minutes from being ready, cook the tagliatelle in a large pan of boiling water.  Drain the pasta and mix into the sauce with the chopped parsley.

  • Seasonal local food recipe No.290 – French beans with pepper and tomatoes

    Posted on August 21st, 2015 Janet No comments

    This classic recipe is based on the late Marcella Hazan‘s recipe for French beans with yellow peppers, tomatoes and chilli pepper. We make it with whatever colour pepper we have to hand and sometimes we include the chilli pepper and sometimes we don’t!  You can also use thinly sliced runner beans.

    Serves 4-6

    french beans-camel csaPreparation time: 10 minutes
    Cooking time: 45 minutes

    450g French beans
    3 tbsp. olive oil
    1 pepper, cut into strips
    1 medium onion, thinly sliced
    170g tomatoes (tinned or fresh)
    chopped hot red chilli pepper (optional)

    Trim the beans, soak them in cold water, drain and set aside.  Put the oil in a pan on medium heat and gently cook the onion until translucent.  Add the pepper and roughly chopped tomatoes, stir well and simmer gently for about 20 minutes.

    Add the chilli pepper (if using) and the beans, turn them over 2 or 3 times to coat them well, add 6 tbsp. of water or less if you are using fresh tomatoes and they are watery.

    Cover and cook at a steady simmer until tender, 20-30 minutes depending on the youth and freshness of the beans.  Add more water as needed.  When the beans are done, if the pan juices are watery, uncover, turn the heat up and rapidly boil them down.  Season with salt and chilli pepper to taste.