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Salt-Cured Black Olives in a Bag

ingredients 2kg fresh black olives. 1/2kg coarse salt. 1 orange (optional). extra virgin olive oil. preparation Start by rinsing the olives well under cold water, then dry them thoroughly with a clean kitchen towel. This is important because any moisture will interfere with the curing process. Mix the olives with the salt in a large bowl, making sure they're evenly coated. Pour everything into a sturdy plastic bag and seal it tightly with a clip or tie. Lay the bag flat in a shallow tray or dish (it might release a bit of liquid as the olives cure), and tuck it away in a kitchen cupboard or pantry. Somewhere dark and cool works best. Every 3 or 4 days, flip the bag over without opening it. This helps the salt work its way around all the olives. Keep this up for 4 weeks from the day you started. After the month is up, your olives will look nicely wrinkled and feel firmer. Rinse them under fresh water and place them in a bowl. Cover them completely with clean wa...

Vegetarian Macaroni with Roasted Vegetables

Macaroni with vegetables and a touch of Parmesan!



Ingredients

for 4 people
  • 300g mini ridged macaroni.
  • 1 eggplant.
  • 1 zucchini.
  • 2 large ripe tomatoes.
  • 2 red Italian peppers.
  • 1 clove of garlic.
  • 1 medium onion.
  • 70g grated Parmesan cheese.
  • butter.
  • salt.
  • olive oil.
  • a few basil leaves.

Preparation

Preheat your oven to 180°C.
Wash and dry the vegetables, then arrange them on a baking tray with a drizzle of oil and a pinch of salt.
Slide the tray into the oven and roast for 30 to 40 minutes, turning the vegetables occasionally so they get nicely charred on all sides. The peppers and tomatoes will be done first — when they're ready, take them out and set them aside.
Don't throw away the lovely juices the vegetables have released into the tray. Set that aside too.
Let the vegetables cool down a bit, then peel the tomatoes, eggplant, and peppers.
Chop everything into medium-sized chunks — not too small, you want them to hold their shape.
In a large pot of boiling salted water with a spoonful of oil, cook the macaroni. Once they're done, drain them and rinse under cold water. Set aside.
In a wide pan, sauté the garlic and onion, chopped finely, until they're soft and fragrant. Toss in the roasted vegetables, stir everything together with a wooden spoon, then pour in the reserved vegetable juices and add the drained macaroni.
Sprinkle the grated Parmesan over the top.
Dot with a knob of butter and pop the whole pan into the oven for about 8 minutes to gratinate the top.
Bring it to the table with a few fresh basil leaves scattered on top.



Enjoy!

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