2 peppers, mixed colours if possible
200g orecchiette
sea salt
1 firm tomato
12 black or green olives, stone in
2 sticks of celery, trimmed
1/2 a bunch of fresh flat-leaf parsley, leaves picked
4 sprigs of fresh basil, leaves picked
extra virgin olive oil
juice from 1 lemon
A smooth taste of summer in your mouth, smokeful peppers, crunchy celery, fresh lemon, olive and herbs.


1.In a griddle pan, put the whole pepper about 20 minutes on high heat (or under the grill).
2.Take a pan, cover with fastener and cool. Meanwhile, in a large pot of boiling salt water, cook the orecchiette until al dente. Drain under cold water and refresh, then, to avoid over-cooking.
3.Rub off the skin and cut it into lcm chunks. Scrub it off the refrigerated needed. Cut out the grains and dice the beef, quarter the tomato.
4.Break your hands with the olives, take them out and break them halfway.
5.Cut the celery finely and put it in a big bowl. Chop and apply most of the basil leaves to the parsley leaves.
6.Apply 4 cubits of oil and half of the lemon juice to the bowl. Toss your hands well, and then try more lemon juice, with salt, if necessary.
7.Serve with an olive drizzle and the basil leaves scattered.

smooth taste of summer in your mouth, smokeful peppers, crunchy celery, fresh lemon, olive and herbs.

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