Dorianne, 25 years old, one of the daughters of my sister who died suddenly in 2005, is visiting us for a few days. A week to share beautiful memories and to be grateful being the aunt of three wonderful ladies!
Six days is short, but enough to absorb the vibe of Tuscany. So we will see.
Arriving in Florence airport offers the possibility of a stroll through the city, as first impression.
The dinner number 1 is a simple pasta with ovenbaked vegetables and a carrot-caponata alla Jamie Oliver as starter. Sadly enough I lost my picture 😩, so this time I can only offer you the recipe.
For the caponata, chop and fry 1 red onion, 1 red chili pepper, 400 grams of carrots in a drizzle of olive oil. Add 2 table spoons of raisins, 2 table spoons of pine nuts and a pinch of salt. Bake until the carrots are soft. Add water if needed. Towards the end, add 2 table spoons of red wine vinegar and 1 table spoon of honey. The caponata will be shiny and a bit sticky. Taste and add some pepper and salt.
For the pasta, chop 2 bell peppers, 1 red onion, 250 grams of cherry tomatoes, 4 garlic cloves. Put everything on a flat oven dish. Add a drizzle of olive oil and bake in the oven at 200° for approx 30 mins. Stir now and again. Boil the pasta. Mix pasta and vegetables. Serve with grated cheese mixed with bread crumb and fresh basil.
There is a lot to share during the following days, knowing they love to hear every story of their mother 😍.
Doc V's Healthy Kitchen 