Peppeckish

Crostini al tonno, tuna crostini, this is what I ask to my lovely 🫶 to make for as muck as I can.Sindy made it for me a while back and I can’t get enough of this simple italian appetiser. It’s perfect for aperitivo or a light lunch. Thanks Sindy I simply love this stuff. Ingredients for 2 people * 4x slices of toasted bread* 1 garlic clove * 1 can of tuna in olive oil, drained* 1 small red onion, finely chopped* 1/2 tablespoon of mayonnaise*1/2 celery stick diced * 1-2 tablespoons of fresh lemon juice plus zest of 1/2 of the lemon* Salt and pepper to tasteToast the bread until they are golden and crispy, let it cool and rub the garlic in.In a bowl, flake the drained tuna with a fork.Add the finely chopped red onion, mayonnaise, celery, lemon juice and zest.Mix everything well until combined. Season with salt and pepper to taste.Spoon a generous amount of the tuna mixture onto each toasted bread slice and enjoy. For more Italian recipes, cooking tips and food stories head to the link in the comments below.Giuseppe 🌞

When our neighbour Kostantino knocks on the door 🍑Last week I made him a focaccia (his favourite is with onions and potatoes) and he returns with 10kg peaches from his garden. This is his way to say thank you for what I made him. We have this type of relationship and over the last 2 years and we both feel totally blessed. Food, food and more food. Italians and Greeks eh? 🫶I have a little idea on what to do with all these beauties. But I’d love to hear your suggestions! Am all ears. Giuseppe 🤜🤛 #🇮🇹 #🇬🇷

Save the recipe 🍅 🍆 🧀 🌞 Parmigiana di melanzane, aubergine Parmigiana a Neapolitan dish that I adore. There are plenty of different variations this is mine, where I grill the aubergines rather than fry them.Hope you enjoy this and remember that in my weekly newsletters I share more authentic Italian recipes and food stories. If you are not yet on my email list head to the link in the comments below, download my freebie and begin to receive plenty of delights. For a small Parmigiana that serves 4 people (starter portions) you need: 2x Aubergines, sea salt, homemade tomato sauce made with a couple of tomato cans, 2x garlic cloves, minced, fresh basil leaves, a handful of grated Parmesan cheese.Instructions:Wash and slice the aubergines into 1/4 inch thick rounds. Lay the slices in a single layer on a hot griddle. Once ready set aside.In a saucepan, heat a bit of olive oil and sauté the minced garlic until fragrant. Add the tomato sauce and salt and let it simmer for about 15-20 minutes. * Preheat the oven to 375°F (190°C). * In a baking dish, spread a thin layer of tomato sauce on the bottom. * Place a layer of aubergine slices over the sauce. * Spread more tomato sauce then sprinkle with basil leaves and Parmesan cheeses. * Repeat the layers (aubergine, tomato sauce, basil and Parmesan) until all ingredients are used, finishing with a generous layer of cheese on top. * Cover the dish with aluminum foil and bake for about 20 minutes. * Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. * Let the dish rest for a few minutes before serving to allow the flavours to meld.Enjoy the Parmigiana di melanzane with a some bread just the way I like it. Giuseppe 😘

Happy Sunday everyone…I hope you get some time to relax and enjoy doing the things that make you smile.Plenty of Italian goodness coming your way via my weekly newsletter. If you are not yet on my email list head to the link in the comments below, download my freebie, the lovely homemade veggie lasagna prepared from scratch and recipe many more authentic recipes, cooking tips and food stories.Buona Domenica, Giuseppe 👨‍🍳 🌞

Save the recipe 🤤🤤🤤Many of you reached out following yesterday’s post wanting to find out the recipe for my pavlova. Wow, so much love for this dessert and I totally get it! I topped mine with roasted peaches because I had plenty of them but feel free to top it up with whatever seasonal fruit you fancy.So I used150g egg whites, 260g caster sugar, 5g white wine vinegar, 5g cornflour. While for the filling I whipped 500ml of double cream to soft peaks (I did it with no sugar because the pavlova is already sweet). I then used the roasted peaches.Pre-heat oven to 120c celsius. Whisk egg whites until soft peaks on a medium speed, then lower the speed and one spoon at time add the sugar.Increase the speed up to medium once again and whisk for 20 minutes till all the sugar has dissolved and the egg whites look shiny. Now add the cornflour and vinegar and mix it again until well combined (about 1 minute)Shape the meringue onto a baking tray lined with baking paper and bake for 1hr and 30 minutes. When the time is up turn off the oven, leave the pavlova inside and let it cool overnight (I know, it’s hard but the wait it’s well worth it!Have a delicious weekend ahead, Giuseppe 🌞

A follow up from yesterday’s post …One of the ways to use the roasted peaches 🍑 I made a pavlova for our friend’s birthday and it went down a treat!In today’s newsletter I’ll share my easy recipe for roasted peaches 🍑 and various way to use them. Grab yours by heading to the link in the comments section below .Ciao belli,Giuseppe 🌞🙌

Life is a peach 🍑

They are plentiful right now and I’m making lots of different things with them!

Peaches glorious peaches, yellow, white, blood, flat I love them all and today I have roasted some.

In tomorrow’s newsletter I’ll be sharing this simple roasted peaches recipe as well as various ways to enjoy them.

Grab yours in the comments below or send me a DM with “🍑”

Have a great day,

Giuseppe 🌞

Confit tomatoes 🍅 😍🫶 a delicious and versatile ingredient, adding depth and richness to a wide range of dishes. I used them to make a pasta sauce last night but you can add these to pizzas, bruschette, salads, eggs, sandwiches.... you know what I mean right?

Ingredients:

500g Cherry tomatoes (or any small tomatoes)
Virgin olive oil
4x garlic cloves (peeled and smashed)
1x small bunch of fresh herbs such as thyme and/or basil
Salt & pepper
Start by preheating your oven to 150°C.

Wash the tomatoes and pat them dry

Put the tomatoes in a single layer in a baking dish and add the smashed garlic cloves and fresh herbs.

Sprinkle with salt and pepper. Pour enough olive oil over the tomatoes to come about halfway up the sides of the tomatoes. Bake in the preheated oven for 1.5/2hours, or until the tomatoes are soft and slightly shriveled but still holding their shape.

Allow the tomatoes to cool in the oil. Transfer the tomatoes and oil to a clean jar or container and store in the fridge for up to 2 weeks.

For more Italian delights head to the link in the comments below, download my delicious freebie and receive weekly newsletters filled with plenty more recipes, food stories and cooking tips,
Giuseppe

Happy Sunday everyone…
A few days ago Vasilissis, a friend from team gave me these beautiful cherry tomatoes he grew with love, because that’s what he does on his free time. He grows organic vegetables and I’m blessed for this gift.
So I thought to make him a focaccia barese style with his tomatoes (plus some incredible Greek olives 🫒 and mountain oregano I collected myself) and brings it to him to say thank you for his generosity.
In this week’s newsletter I’ll be sharing this recipe. Grab yours via the link in the comments below l if you are not yet on my email list.
Buona domenica,
Giuseppe 🍞 🍕 🥖

One of my favourite things to do…
Going to the market to grab the best, seasonal delights 🍑 🍉 🍒 🍈 🍇
I’m baking lovely Italian desserts with plenty of fresh fruit this week and I’ll be sharing some of these in my weekly newsletter. If you are not yet on my email list head to the link in the comments below ⬇️

It doesnt have to be complicated! Last night pasta was a simple affair. I fried in a couple of tbsp of virgin oil, some garlic, chilli flakes, few cherry tomatoes halved, black olives, capers and by the time the pasta was cooked, about 7 mins for this linguine, the sauce was done.
Less is more amici,
Enjoy your simple, yet flavourful pasta dish,
PS. For more Italian delights head to the comments below ⬇️.

Giuseppe 🍝

#🍝

Please don’t do it ❌ 🌿
I see more and more people cooking pesto in a frying pan and then add it to pasta.
Pesto is such a delicate, delicious sauce that can be simply tossed through pasta before serving it.
I normally put my pesto in bowl and when the pasta is cooked I transfer it to the bowl containing pesto (with a little pasta water too) and stir it gently till all combined. The heat of the pasta will be enough to warm the pesto and doing so you will keep it fragrant. Give it a go next time 🌿🌿🌿
For more cooking tips, food stories and authentic Italian recipes head to the free link in the comments below ⬇️

A fab onion calzone I made at the weekend that was super good!
Try it at home because it’s easy to make, totally delicious, makes a great picnic snack or party dish.
Send me a DM with onion 🧅 calzone 🤜🤛

The sound and scent of fresh 🍑 🍒 🍈 right now.
Have a delicious weekend everyone.
For weekly, seasonal Italian delights head to the bio 🌞

Pasta e fagioli …pasta with fresh borlotti beans 🫘🫶
One of my fav round this time of the year when borlotti are in season and bursting with flavour.
I’m sharing this quick and delicious recipe in today’s newsletter. If you are not yet on my email list head to the free link in the comments below.
See ya,
Giuseppe

🍕 48 hrs later and here it is homemade pizza in a pan. You can’t beat it, the simple things in life 🍕
For all the steps and tricks head to the link in the comments below

🍕 A follow up from yesterday …
Yes a proper pizza is a labour of love ❤️
Good things take time so be prepared for that.
Once the b**a is rested and ready (24hrs) you mix it with the rest of the other ingredients to complete the pizza dough.
Another 24hrs later you shape your dough (between 250/260g per pizza ball) and then rest it again at 5 degrees Celsius for another 24hrs (I push mine up to 48hrs at times) then we are ready to bake them. But that’s for another post… tomorrow maybe? Send me a DM ‘🍕’ if you want to dive in more into the beautiful world of pizza making at home!
See you tomorrow,
Giuseppe 🌞🍕🫶

🍕 preparing pizza ahead with what in Italian we call b**a, a preferment starter used in many Italian pizza/bread recipes.
A mix of flour, yeast, water, and time and you have flavourful results.
I made my b**a with 500g of 00 flour, 1g of active yeast and 250g of water. Once roughly mixed I let this mix rest in the fridge for 24hrs.
The following day I add this preferment with the remaining flour, water and salt to make the final pizza dough.
If you want a more in depth version of this steps to make fantastic pizza dough at home send me a DM with ‘🍕’
Ciao for now,
Giuseppe

**a

Happy Sunday everyone!
I hope you will take some time for yourself to do what makes you smile… today some lovely cinnamon buns 👨‍🍳 🪩
A quick reminder that there will be plenty of delicious, homemade baked Italian delights coming to your way in my weekly newsletters. Head to the comments below, download my fantastic homemade veggie lasagna recipe plus receive plenty more.
Buona Dominica,
Giuseppe

Easy, delicious seasonal Italian inspired salad.
Fresh borlotti beans 🫘 now at their peak here and I can’t stay away from them.
I cooked them in plenty of water (with all the extra I will make pastas, risottos and more) drained some then seasoned, virgin oil, can of tuna, onion, parsley and here you have it a quick, nutritious lunch.
More seasonal Italian delights coming your way via my weekly newsletter. Grab yours in the comments below 🙌

Sometimes I do wonder why anyone bothers with anything more complex. Prosciutto e melone – a perfectly ripe melon and a few slices of prosciutto and you are done!
The saltiness of the ham accentuates the sweetness and flavour of the fruit… what else you need eh?
Get more Italian seasonal delights via my newsletter. DM me “🍈” to receive yours
Ciao belli,
Giuseppe

Happy Sunday everyone!
I hope you will take some time for yourself to do what makes you smile 🍝 👨‍🍳 🎵 🪩
A quick reminder that there will be plenty of NEW delicious, homemade Italian delights coming to your way in my weekly newsletters. Head to the bio, download my fantastic homemade veggie lasagna recipe plus receive plenty more.
Buona Dominica,
Giuseppe

Risotto courgette flowers and smoked Provola cheese 💛
A follow up from yesterday post …
With the courgette flowers I made a beautiful risotto.
For two people I used 120 g of carnaroli risotto, 50 g smoked Provola cheese, 100 g courgette flowers washed and cleaned, 500 ml veg stock, half diced onion, virgin oil olive, 20 g butter 2 tablespoons Parmesan cheese.
Bring the veg stock to boil. In separate pan
dry toast the rice for about five minutes keeping staring all the time to avoid burning it.
After that, put the rice aside and in the same pan add a tablespoon of virgin oil and cook the diced onion for a few minutes until golden.
Now add the toasted rice back to the pan with the onion, the veg stock little by little and cook until it is almost done (7 more minutes).
Add the courgette flowers cook for another couple minutes, then remove the pan from the hob and add the smoked Provola cheese, butter and Parmesan cheese.
Enjoy this joyful, seasonal dish and grab more Italian deliciousness via my weekly newsletters. Link in bio,
Ciao,
Giuseppe 💛