Ali con i Peperoni e Bruschetta

So much flavour in a very simple dish made with a very few ingredients.

The secret? A very few ingredients 🙂

We love chicken POLLO /POH-LOH/ but we prefer to eat it on the bone and wings are one of the most flavourful part and fantastic for this delicious recipe.

PEPERONI /PEH-PEH-ROH-NEE/ not to be confused with PEPPERONI the sausage you put on pizza, except when you are in Italy of course, because if you ask for a Pepperoni pizza you’ll get a pizza with peppers on top. Yes! Peppers, beautiful peppers… red, yellow, orange!

So far we only have two ingredients: wings and peppers…..wait! that’s exactly what this dish is called!! The truth is that you don’t need to add anything else a part from 4 tablespoons of olive oil and a good pinch of salt.

To accompany the wings I would recommend a beautiful BRUSCHETTA AL POMODORO …. correctly pronounced /BROO-SKEH-TAH/

A little trick for you to master the best Italian pronunciation is remembering that the letters “C” and “H” together sound the opposite to English, CH = /K/ just like in the word CHIANTI (which I am sure you are familiar with)

So…are you ready? SIETE PRONTI?

🙂

Ingredients:

A packet of chicken wings (roughly 12 wings, halved as they will cook quicker)

3 peppers, red / yellow / orange (sliced quite chunky)

NOT green peppers 

Olive oil, 4 tbs

Salt

One large non-stick pan with lid

A punnet of cherry tomatoes 🍅 (diced)

Garlic  (finely chopped )

Fresh Basil 🌿 (finely chopped)

Bread ( baguette 🥖or any type of bread available 🍞)

Put a large non-stick pan on a medium heat, pour the olive oil in and add the wings. Add the salt, cover with the lid and cook for 10 minutes. Add the peppers and keep cooking for another 10 minutes, stirring every now and again. Add a little more salt if needed. Cook until the wings are golden and the peppers are soft.

In a bowl mix the tomatoes, garlic, basil, olive oil and salt. Let it marinade for 5 minutes before serving on slices of bread

BUON APPETITO, SONO SICURA CHE VI PIACERÀ 🙂

Bruschetta ai Funghi

BRUSCHETTA pronounced“ BROO-SKEH-TTAH” is not only a very popular Italian dish but it is also one of many Italian words that people mispronounce. With this recipe I combined some cookery skills along with language skills. As a language tutor I find that people learn quickly with practical examples and by referring to words that regularly pop out on a  daily basis.

Here is a word that everybody would know though: CHIANTI and I am sure we all know how to say it!  “KEY-AN-TEE” …. Just like that!

“CHI” and “CHE” always sound “KEY” and “KEH” therefore whenever we find words with these syllables we need to remember to pronounce them as there was a ‘K’ .
Have a go now with some other popular words:
MOSCHINO (brand) MÁCCHINA (car)
ORCHÉSTRA (orchestra) MÁSCHERA (mask)
MARCHE (a region) TACCHÍNO (turkey)
CHILO ( kilo) FORCHÉTTA (fork)

While we are all saying these words out loud we can make this very tasty recipe….and by now we should know exactly how to pronounce “Bruschetta” 🙂

Serving 4 people

Ingredients 

300g  closed up mushrooms, washed and chopped

1 bunch of flat leaf parsley, washed and finely chopped

300g double cream

2 garlic cloves , finely chopped

2  loaves of tiger bread or ciabatta

3 tbs extra virgin olive oil

Parmesan cheese, shavings

1 pinch of salt

Preparation

Heat the olive oil in a medium sauce pan. Add the mushrooms and cook for a 3/4 minutes.

Add the garlic and the parsley. Stir it and pour the cream in, add a pinch of salt and cook for 2 minutes at low heat.

Slice the bread and toast or grill it. Place the bread on a large serving plate.
Pour the sauce on the bread and add the parmesan shavings.…Pronto!!!

Buon Appetito!!!

 

 

 

 

 

 

 

Lezione 1

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As a language tutor I have been trying to find a fun way to teach new languages (there are lots of conventional ways i.e. reading and studying endless and hideous grammar books!). However it can be simplified when spoken and used in a very easygoing set up. I came to the conclusion that a combination of traditional food and a very casual Italian lesson is the key!

Senza libri ma solo con il grembiule e magari con un bicchiere di Chianti (Wine that everyone knows how to pronounce and drink!!!!). As a matter of fact, the “CH” sound in Italian is pronounced “K” but for some reason people will still find it difficult to pronounce the “CH” as a “K” when appears in other vocabularies : MOSCHINO pronounced “MOH-SKI-NOH”, CHILO pronounced “KEE-LOH”, TACCHINO pronounced “TAH-KEE-NOH” e BRUSCHETTA pronounced “BROO-SKEH-TAH”

BRUSCHETTA

A versatile dish, served as a starter is great for any occasion! I would normally use the ciabatta type bread (home made!!! recipe in Pane Facile….) but any type of thick, dense, sough dough bread is ideal as well (stale bread is an option too….better if put in the oven for 5 minutes before slicing it). I have even used the traditional sliced bread which with young children is extremely easy and quick to prepare, a peace of toast with you favourite topping!!!!

Serving 8/10

Ingredients

1 large loaf of bread (ciabatta, tiger, baguette)

300g good quality cherry tomatoes

garlic, 2 cloves

basil, 1 handfull

salt, a good pinch

olive oil, 1/2 tbsp

Preparation

Cut the tomatoes into quarters and put them in a large bowl. Chop the garlic very finely and add it to the tomatoes, mix with a spoon. Add the salt, the olive oil and stir. Finely chop the basil and add it to the tomatoes. Leave the tomatoes to rest for 5 minutes while all the lovely flavours are combining together. Slice your bread (1.5/2cm thick) and place the slices on a large flat dish. Pour the tomatoes equally on each slice. Drizzle some olive oil before serving. Pronto!!!!!!

P.S. Don’t worry if you make too much it’s always good the next day.

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