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From: Romeabout me
Big yellow peppers stuffed with tuna fish
With a knife,empty the peppers.
Drain the tuna fish from the oil of conservation of the can,puti it in a plate and cut it in little pieces.
Put the stale bread in a bowl with a little bit of water to soften it.
Then, in the same bowl, mix the bread ,the pieces of garlic,the tuna fish, the Greece stoned olives ,the parsley and the eggs.
Salt the mixture as you prefer.
Stuff the yellow peppers with this mixture and put them in a baking tin oiled.
The yellow peppers have to be cooked in the oven for 20/25 minutes at the temperature of 220° .
Serve them at room temperature.
Rice salad
This is a typical italian dish that we use to eat during summertime.
Boil a litre of water in a high and wide pot.
Salt the water .
When the water is boiling, throw the rice in it
Cook the rice for 15 minutes approximately (in Italy we says that the rice must be “al dente”).
In the meantime, drain the tuna fish from the oil of conservation of the can,puti it in a plate and cut it in little pieces.
Boil 4 eggs in a small pot for 7 minutes
When they are cooked, cool them down and remove the egg shell.
Put the boiled eggs in a plate and cut them in little pieces .
Cut the cooked ham in little pieces.
Cut also the cheese in little pieces .
Drain the pickled vegetables from the liquid of conservation and put them in a plate.
When the rice is cooked ,drain it and put it in a big salad bowl.
Cool it for 15/20 minutes.
When the rice is cool, mix in the same salad bowl all the others ingredients : the tuna fish, the eggs, the cooked ham, the cheese and the pickled vegetables.
Put the rice salad in the fridge for one hour .
Dress the rice salad with Extra Vergine olive oil .
Amatriciana sauce
This is the way I cook the typical Amatriciana sauce .
Cut the Tropean onions in small pieces.
Cut the two calabrese peppers.
Cut in small pieces the 2 slices of sweet bacon and smoked bacon .
Cut the tomatoes in small pieces.
In a medium pan,fry the pieces of becon with the pieces of calabrese peppers.
No put any kind of oil!
After 15 minutes,put in the pan with the bacon and the peppers the 2 spoons of Modena balsamic vinegar .
After 10 minutes,put in the pan also the tomato pieces and salt it as you like.
The souce has to be cooked for others 15 minutes .
Then,switch off the fire and put in the pan the two spoons of pecorino cheese grated and mix it with the souce.
This sauce is very good with the kind of pasta "mezze maniche".
