Pasta a la Putanesca

This dish is so Italian, and full of flavour.

just the sauce 

- 1/2 clove garlic  
- 1 tablespoon oil
- 1 tomato, chopped
- 1/2 can tomato puree
- 1 tablespoon capers, rinsed
- 1/2 cup black olives, sliced
- 3 quartered mushrooms
- pinch of salt
- 1/4 teaspoon pepper
- parsley to taste
- fettuccine


1. Cook fettuccine according to packet directions.


2. In a frypan, heat the garlic in the oil.


3. Add the tomato, puree, capers, olives, salt and pepper. Simmer to reduce and serve over the pasta. Sprinkle with parsley.

Zapallitos Rellenos

This recipe was originally made with these large round looking zucchini, but I couldn't find them anywhere near where I live, so I just used long green zucchini. They still worked.



               
- 4 medium green zucchini
- 1/2 tablespoon oil
- 1/2 red capsicum, diced small
- 1/2 onion, diced small
- 1 clove garlic
- pinch of chilli flakes
- salt and pepper
- 1/4 cup parmesan cheese (reserve 2 tablespoons for on top)
- 1/2 tablespoon chopped parsley
- 1/2 an egg, lightly beaten
- 1 tablespoon bread crumbs




1. Boil the zucchini in salted water until just tender and cool enough to handle. cut in half lengthways and scoop out the pulp. Chop this pulp, drain it and reserve it to use later.




2. In a large frypan, heat the oil and sauté the onion, capsicum, and salt until soft. Add the garlic and the reserved pulp. Remove from the heat and season with chilli flakes, salt and pepper. Cool for a few minutes and add 2 tablespoons of mozzarella, parsley, egg, and breadcrumbs. Mix thoroughly.




3. Place zucchini shells on a lined baking tray. Fill with the mixture made in step 2 and sprinkle with remaining cheese.




4. Bake at 200 degrees celcius for approximately 20 minutes until the cheese is gold.

Bifes a la Criolla

This dish turned out like a stew, but I'll admit I quite enjoyed it. The herbs in it made it so tasty.


- 2 tablespoons oil  
- 225g steak
- 1 large onion, julienned
- 1 large red capsicum, julienned
- 225g potatoes, cut into rounds
- salt and pepper
- 1 teaspoon chilli flakes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup beef stock
- chopped parsley


1. In a saucepan with a lid, heat the oil over medium heat.


2. Layer the meat, onion, capsicum, and potato, seasoning each layer with salt, pepper, chilli flakes, and thyme.


3. Add the bay leaf and stock down the side. Bring to the boil, reduce heat, and cook for approximately 40-50 minutes or until the potatoes are cooked. Serve with parsley.

Alfajores

I can't say much about this sweet, except for MY TASTEBUDS DID CARTWHEELS when they tasted these! For this sweet, you need to make 2 things... The biscuit, and the filling - dulce de leche.


DULCE DE LECHE: 
- 1/2 can condensed milk
- 1/2 can evaporated milk
- 1/4 teaspoon baking soda
- pinch of salt
- 1/2 tablespoon glucose syrup
- 1/2 teaspoon vanilla


1. Add the 2 milks into a pot. Add the baking soda and salt and stir constantly over medium heat. Turn down to a simmer.


2. The mixture will become thicker and darker. Keep stirring.


3. Continue to stir until large bubbles appear and it is very thick and a golden caramel colour.


4. Lift out the spoon and drizzle. If the ribbon doesn't disappear after 10 seconds or so, it is ready.


5. Remove from heat and cool for 10 minutes. Stir in the glucose syrup and vanilla.


BISCUIT:
 - 1/2 cup +6 tablespoons cornstarch
- 1/2 cup flour  
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/4 cup icing sugar
- 1/2-1 tablespoon brandy
- 1/2 teaspoon vanilla
- 1/2 cup dulce de leche
- 1/4 cup desiccated coconut


1. Preheat your oven to 180 degrees celcius.


2. In a large bowl, mix together the cornstarch, flour, baking powder and salt.


3. Cut the butter and blend in with the flour mixture with your fingers until smooth.


4. Add the icing sugar, vanilla and brandy and mix with your hands until smooth. Rest in the fridge for 30 minutes.


5. Roll out to 3/8ths of an inch thick and cut into rounds.


6. Bake for 10-15 minutes until barely golden. Let cool for 5 minutes before turning onto wire rack to cool completely.


7 Fill/ sandwich together the biscuits together with the dulce de leche. Roll the edges in desiccated coconut and store in an air tight container.

Pollo al Verdeo

This recipe is so full of flavour, I think next time I make it though, I might add some fettuccine to eat with it and use this as a sauce.
                     
             
- 2 tablespoons butter
- 1/2 tablespoon oil
- 2 chicken breasts
- 3 whole shallots
- 1 clove garlic
- 1/4 cup dry white wine
- 1/2 cup cream
- 1/2 tablespoon parsley
- salt and pepper


1. In a medium frypan, heat oil and butter together. Season chicken and cook it in the oil and butter. Remove and keep warm.


2. Saute the shallot, and add the garlic until transparent. Add the wine and simmer for 3-4 minutes. Add the cream, stir, bring to the boil and simmer.


3. Add the chicken back along with any juices and adjust the seasonings. Garnish with parsley.   

Pollo al Disco de Arado

I found this recipe to be quite stew like for me. I'm not a fan of stew, but it is made with chicken. Be sure not to overcook your potatoes, I did and it went a little mushy.

- 1/2 kg chicken, chopped  
- 1 tablespoon oil        

- 450g potatoes, sliced thick
- 2 shallots, chopped
- 1 1/2 red capsicums, julienned
- 1 medium onion, julienned
- 1/2 cup red wine
- 1 vegetable stock cube
- 1 1/2 teaspoons capers
- 1 cup sliced mushrooms
- pepper
- 1/4 teaspoon chilli flakes
- 1/2 cup cream
- 1/4 cup fresh parsley


1. Heat oil in a large frypan and cook chicken.


2. Boil the potatoes in lightly salted water until just cooked. Reserve 1/2 cup of the water. Drain and set aside.


3. Move the chicken to one side. Add the shallot, capsicum and onion, then the wine and stock. Saute until vegetables are soft.


4. Add the mushrooms and capers. Mix all together and cook for 5 minutes. Add the pepper, chilli flakes and cream.


5. Add the potatoes. If the dish looks too dry, add some of the reserved water. Sprinkle with parsley and simmer gently for 5-10 minutes.