(Alessandra's) Terrine of vegetables ‘in scapece’ - and sharing recipes for free on the internet

A friend told me that I should put my recipes on Instagram, in same ways she is right, I spend a lot of time on Insta (more than with blogger) but I don't want to give up my (numerous) blogs the Blogger blog, they are a great archive, a diary, and collected thousands of free recipes, which have been made and shared many times, and also a source of inspiration to a number of people in the food business. Of course many of these have also been 'copied' (without credits of permission) even by some 'sort of famous' food writers and chefs... but I don't mind, I blog to spread the gospel of good, fresh, simple vegetarian food, and it is working. If the the same recipes ideas reach people through AB instead of me just because AB is well know, I am happy for it! Plus in my job I give a lot of recipes away, or consult or write for others. Easy. 
But I admit that sometimes I raise my eyebrows if I see one of my recipes in a magazine (and without permission).  It may be lightly adapted in wording and newly photographed, but I still know, immediately that it was taken from one of my social media because I am well aware of which recipes are mine, down to what percentage, if part traditional of inspired by others. But mostly it tells me more about the people/companies who re-use these resources for their own gain, and to the fact that if you put something online then you should let it go! 

So I am not sure if I will find the time or energy to publish recipes on Instagram as well, I'll start with one of my most loved creations and see what's happens. After all if one of my recipes ends up in a magazine or someone else blog I usually find out because one of my readers tells me, which means that others notice it too, so best to share the best!

Like this one for example, which I first published on this blog 10 years ago with the name of Torta di Verdure in Scapece. Scapece is an Italian way of 'marinating' food, (like escabece in Spanish) but I know that this torta/terrine is my own. I shared it with an Italian food forum and went down very well (as well as it goes down at the table) and I made it many more times since so it is truly tasted. Then a few days ago a took a photo and decided that since it is such an amazing vegan recipe I should share on Insta and with an English name, terrine of vegetables ‘in scapece’. 

I truly do hope that chefs, and everyone else, start making it, it tastes soo good that it has to be shared! Someone may even re-publish it, I don't mind, and perhaps they will choose to add Alessandra's on the recipe? Or maybe a credit in the book? Or send me a box of chocolates and a thank you note :-). Who knows... 


Anyway, I copy and paste the recipe from Insta, try it!!

The best dish of the Holidays is this terrine of vegetables ‘in scapece’. It takes an afternoon to make and at least two days in the fridge after that, but it is AMAZING ❤️🧡💜💚 

Fry many (many many) eggplants, zucchini and coloured capsicums slices in olive oil. Place on kitchen paper and add salt as you work. Peel the capsicums after frying. Layer the slices in a terrine adding chopped Italian parsley and garlic, plus breadcrumbs, after each layer and spraying with some white balsamic vinegar. Press down as you assemble. Use lots if parsley and garlic! Don’t skip layers! Press down well before covering - add a weight on top if necessary. Refrigerate for at least two days before tipping out. Slice and serve 😋 #sharingmyrecipes#vegetarianvibes

Capsicum staffed with couscous and crispy roasted capsicum skins

This recipe is also about not wasting food!

It is very common to find capsicums (bell peppers) staffed with rice, but couscous can be as good. First boil wash well and the whole capsicums for 5-10 minutes to soften. In the meantime place a cup of instant couscous in a bowl that you can cover with a lid, add some olive oil, salt, and a mixture of dried and semi-dried tomatoes, cut into stripes. Cover with boiling water (and here you can use the capsicums water, if you want to save it!). Cover with a lid.

remove the capsicums from the hot water (use for the couscous) and cut the top off (careful, they will be hot!) and if it peels off easy, the skin. Keep the skin aside. When the couscous is nice and fluffy use it to fill the capsicums. At this stage you can add more things, like feta, tofu or anything you like. 

Place the capsicums top on and bake for approx. 30 mins.

You can also roll out the skins, brush with olive oil and sprinkle with salt and then bake until golden.

They will come out like thin crisps, super delicious, and perfect as an aperitif or as a garnish to your stuffed capsicums. A good way to use the skin of tomatoes and other vegetables too!

Photos and Recipes by Alessandra Zecchini ©

Capsicum pastry rolls and sailing in Waiheke on board of Timetama

This is one of those creations that happened while using up leftover puff pastry and a bit of peperonata I had in the pot. The resulting dish was so pretty and delicious that I decided to share it, (Scroll down for the recipe) together with some colourful pictures of our recent trip to Waiheke on Board of Timetama.

Arantxa, Max and Milo in 2016

The same kids back in 2010!

The Hauraki Gulf is a beautiful place for sailing, and to me Waiheke is best seen from the water. I know that there are lots of Wineries and such, but I prefer the tranquillity of being on a boat and looking at the land, rather than the other way round. Also seeing the kids on the water, so confident (more that I could possibly be) and playful is just fantastic.

Playing and .... relaxing! We sailed to Rocky Bay for two nights of shelter, I am now getting more familiar with the coast, and I like walking on semi-deserted beaches and reserves. Yes, very few people around, but as soon as we went to a winery for lunch it all changed, it was packed with people and noise. The ferry to the island is always full at this time of the year, and although the island is quite big most people really seem to concentrate around the wineries/restaurants, or Oneroa village.
Not me, so here are a few pictures of peace and tranquillity!

Capsicum pastry rolls

You must use some cooked capsicums (bell peppers) for this recipes, and I had some peperonata ready:

Peperonata

2 yellow capsicums

2 red capsicums

1 green capsicum

1 garlic clove

half carrot

1 small celery stalk

2 tbsp extra virgin olive oil (plus more to drizzle at the end)

A little water

salt to taste (if the capers are not too salty)

chopped Italian parsley and fresh basil leaves, plus a drizzle of extra virgin olive oil to finish

Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the a little water and salt. Cover and simmer on the lowest setting for 45 minutes to one hour, stirring from time to time, and adding more water if necessary. Adjust with salt at the end, if necessary, and finish with some freshly chopped parsley, fresh basil and another drizzle of extra virgin olive oil.

I then used some of the capsicum strips for my pastry rolls: I cut the puff pastry sheets in long strips and place a thin strip of capsicum on the border of each pastry strip (see photo) and then rolled it up.

To keep the rolls nice and round I place them in a mini-muffin pan, and used some mini-cupcake cases. I sprinkle the top with salt and dried herbs and baked everything at medium heat until the pastry was golden and puffy. Serve hot or cold.

Photos and Recipes by Alessandra Zecchini ©

Peperoni e salvia fritti - fried capsicums and sage

Red capsicums are so nice fried in olive oil, and then sprinkled with a little salt… this time I tried a different pairing though: sage! And it works really well. Of course I really like fried sage, so I guess that that help. (In the background I have some fried eggplants for the parmigiana, but you all know how to make that right?) :-)

Photos and Recipes by Alessandra Zecchini ©

Israeli cous cous with grilled eggplants and capsicums

I cannot wait for summer, capsicums and eggplants! Nearly there, in the meantime I use char grilled veggies preserved in oil, they are very versatile for a quick meal. For this dish I cooked a packet of Israeli cous cous (but fregola pasta is perfect too) with just water and salt, then I drain it and rinse it under cold water to cool it down and separate the 'grains'. I added extra virgin olive oil, a few drops of lemon juice, and finely chopped herbs and garlic. Then I mix it with the eggplants. Finally I filled some of the capsicums with it. It needs to rest for a few hours at room temperature, so that the cous cous gets more flavour. Easy and quick, and it makes such an impression!

And now just some pretty things I saw: loved this wallpaper with plates, + real plates!

Cans and tins look good on tables, although I wander if this mackerel was also on the menu too… I don't eat fish so I wouldn't know, and the restaurant, albeit rustic, was not a cheap one!

Photos and Recipes by Alessandra Zecchini ©

Vegan Goulash

Ingredients:

2 blocks of tofu, frozen for one day and then defrosted

3 tbsp olive oil

1 large onion

1 tsp sweet paprika

1/2 tsp hot paprika (or to taste)

2 carrots

4 large potatoes

1 green capsicum (bell pepper)

1 red capsicum (bell pepper)

2l l vegetable broth

Salt to taste

If you freeze the tofu and then defrost it it becomes porous and easy to cook in stew without breaking up. Also it will absorb flavors really well! Once the tofu is defrosted cut it in big cubes. Chop the onion and sauté with the olive oil. When the onion is translucent add the paprika, the sweet paprika will give flavour, and the hot one… heat, so use this according to taste. Then add the tofu cubes and stir well. Add the vegetables and the hot vegetable broth. Simmer until the carrots and potatoes are ready, but before the potatoes start to break up. Goulash is more like a soup than a stew. If you prefer a thicker stew just cook it for longer, stirring often and breaking up the potatoes. Add salt to taste (no necessary if the broth is salty enough).

 Photos and Recipes by Alessandra Zecchini ©

Capsicums with capers

Ingredients
2 yellow capsicums
2 orange capsicums
1 red capsicum
1 garlic clove
half carrot
1 small celery stalk
2 tbsp extra virgin olive oil (plus more to drizzle at the end)
1 tbsp tomato puree
A little water
1-2 tbsp capers
salt to taste (if the capers are not too salty)
chopped Italian parsley to finish






Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the tomato paste, a little water, the capers (rinsed) and a little salt (unless the capers are already too salty). Cover and simmer on low for 30 minutes, stirring from time to time, and adding more water if necessary. Adjust with salt at the end, if necessary, and finish with some freshly chopped parsley and another drizzle of extra virgin olive oil. Serve hot or cold, with some nice crusty bread or bruschetta, or even to dress pasta.

Photos and Recipes by Alessandra Zecchini ©

Tofu with Bell Peppers, looking for a right English title

Or with capsicums... In the last month I had a larger number of visitors form the US for all of my blogs, and I was asking myself if I am using the right English names for them. There is one person who keeps 'correcting' me ("we call them this and we call them that") so for once (once!) I changed the title!

On the other hand... maybe I could call this recipe Paprika Tofu! :-)

I chopped two stalks of celery, one small onion, and sliced a carrot. I put everything in a large pot with olive oil and sautéed for 5 minutes. I added one yellow, one orange and one red bell peppers/capsicums/paprika and then after 5 minutes I added one can of Mutti tomato pulp (like a thick passata), one cup of vegetable stock and one block of tofu cut into cubes. I simmered the lot for 30 minutes, then I added salt and smoked paprika to taste (quite a bit of smoked paprika actually, I love it!). I simmered everything again until the sauce was quite thick, and then I added some chopped parsley and one more drizzle of olive oil, and served everything with Israeli Couscous (which is similar to Fregola Sarda).

Super red and bright in colour, and flavor!!

With this recipe I take part in the Lagostina contest hosted by Araba Felice in Cucina

in the section "Healthy but with Flavour" for the Tempra pot :-)

Photos and Recipes by Alessandra Zecchini ©

Pasta Caponata

The sauce is a bit like a caponata, or at least, the caponata that I make! Eggplants and capsicums are more affordable now, and are among my favourite vegetables:

Ingredients:

1 eggplant,

3 capsicums (red, yellow and green)

1 stalk of celery (optional)

1 garlic clove (peeled)

2 tbsp extra virgin olive oil (plus some to drizzle)

one 

2 tbsp black olives

a few capers

salt to taste

Cut the eggplant into cubes and sweat with salt for 30 minutes. Rinse well. Cut the capsicums into cubes as big as the eggplant, and the celery cut into thin slices, if using. Place all the veggies plus the garlic into a pot that can be covered with a lid, add the olive oil and sauté for a few minutes, then cover and simmer on low for about an hour, adding a little water from time to time and stirring often. I usually add the olives, capers (rinsed) and salt halfway through the cooking (actually, I add them when I remember...) and cook until the eggplants are mushy and the other vegetables really soft. Cook the pasta al dente (I used rigatoni) and dress with the vegetables, adding a little more olive oil at the end. I love this pasta :-)!

Photos and Recipes by Alessandra Zecchini ©

I love to eat colours

The last of my summer veggies, I still have a (very) few beans, broccolini and herbs left, but I pulled up the tomato plants and made space for leeks, carrots, fennels and more brassica (including bok choi). I wanted to plant red beets, but the potatoes are taking up too much space at present, and the rhubarb has squashed the celery. Yet, the more I think about it, the more I strive to put colourful veggies in the garden, I am truly addicted to colour, I didn't have much luck with the capsicums, and the eggplant (in a large pot) is fruiting now! Too late in the season really, I am not sure that I will be able to get a decent crop from it (in fact presently I can only see a lonely eggplant there!). I am already missing the summer colours!

It seems that most of my dishes are 'bright', do you also like colourful food?

These cute little capsicums came from the shop, red orange and yellow I just could not resist them!

Antipasto of mini capsicums stuffed with feta cream

Cut the top off from the capsicums, remove the seeds, and then chop the capsicum flesh still attached to the stalks (it will be very little, but worth keeping). Wash well and then place everything (capsicum shells and pieces) in a pot of boiling water, with a pinch of salt. Simmer for 10 minutes. Drain and keep the water aside.

Mash a little feta cheese, thinning it down with some of the capsicum cooking water. Add some finely chopped parsley and the small capsicum pieces. Use this feta cream to fill the capsicum shells.

Serve cold as an antipasto, also suitable as finger food for a party.

A final note on colour: I try to make colourful lunch boxes for the kids too: this one had green and yellow kiwi, blueberries, mango pudding and... a hummus sandwich made with brown bread, not so colourful by itself, so I wrapped it with colourful paper :-)

Photos and Recipes by Alessandra Zecchini ©

The good life, yellow capsicums and round zucchini

A little break from the 'writing a cookbook' posts. Writing a book doesn't stop you (or shouldn't stop you) doing other things too! And then I also have two children, other work to do, and while I am in Italy I should also try to help my Aunt Alice in the country. I am in the north of Veneto, and this is the view from my Aunt's house. (The view, not my Aunt's house!)

Aunt Alice needed help with cutting the grass and raking it. I even found this old hand-made rake, a bit heavy really, the newer ones are better, but I liked the look of it, it reminded me the rakes my Grandfather used to make.

Raking is hard work, the grass need to be turned so that it can dry in the sun, then transported to the barn (with a wheelbarrow, and the land is very steep too), but in the end I was glad for a a bit of exercise outdoors, and for my children to learn about traditional farm work.

There are also 5 new chicks, they are still in the cage with the hen, I thought that they could go out in the courtyard by now, but Auntie looks after several stray cats (at present she has 17) and the chicks are safer in the cage.

Here are some of Aunt Alice's cats. Yes, in Italy cats also eat pasta!

The other night a fox or a dog or another animal went into the hen house and killed all the chickens.

Only the hen and chicks in the cage were safe (so it was good that they were in the cage after all!). So sad, there were 5 chickens and a rooster... Alice never eats them, she keeps them for the eggs, and when they are old they die of old age and get buried. So it was a pity. Let's hope that the chicks are not all male now!!!!

No eggs this week, but we got payed for our farm labour with other produce: here some lovely organic apples...

...and blackberries.

Then we picked the last tomatoes, for salad and sauces.

onions

This zuccotto pumpkin is not ready yet, but I wanted to take a photo :-)

Not so many beans this year. The last ones are drying to be shelled,

The fresh (we call them teghe) are green and purple and lovely.

There are still a few white eggplants,

and the capsicums were huge this year! Here a photo when green...

.... And after a week of sun!

We cooked them like this:

Stewed Yellow Capsicums

Chop and onion, a carrot, a stalk of celery and 4 (huge) capsicums. Place in a pot with a little olive oil and sauté for a few minutes. Simmer on low, keeping the pot covered and stirring from time to time for about 40 minutes to one hour. The vegetables should have enough water and as long as you keep the heat very low you probably won't need to add water. I add the salt only halfway through the cooking. Usually we serve them with eggs, but as I told you before, we had no eggs... so we served this with chunky bread and cheese.

A part from capsicum Alice also has lots of zucchini flowers. For my favourite recipe, fried zucchini flowers, click here.

And then there are 'regular' zucchini, and round zucchini in Aunt Alice's garden. I like the round zucchini!

Here how the round zucchini look like sliced.

Lemon Sautéd Green and Round Zucchini

Slice the zucchini and cut the bigger slices into quarters. Sauté two peeled garlic cloves with a little olive oil, then add the zucchini, lower the heat and simmer for 30 minutes, stirring often. The round zucchini are softer and will mush a little, but they have a great taste. The round zucchini will 'almost' mush, but keep their shape and colour better (the round one turn yellow!). Add salt halfway through cooking. At the end add a tsp of fresh chopped Italian parsley and a few lemon slices (or the juice of half a lemon).

Photos by Alessandra Zecchini ©