The Recycled Cook

The Recycled Cook By Adrian Sleeman Piedmont Peppers Another vegetable dish for you today which can either be used as a starter, a side dish or even on as a light supper. The original recipe uses dried anchovies but I have substituted Serrano ham in this version. To make this as a vegetarian option simply revert back to the anchovies. Firstly halve the peppers, cutting through the stem which makes the presentation better. This is easiest with a large, sharp cooks knife. De-seed and take out the core. Place some thinly sliced slivers of garlic in the base of each pepper, bashing them lightly with the handle of the knife to release their flavour. Tear some small slices of cured ham such as Bayonne, Serrano, Parma or, as I do sometimes, Carmarthen ham (legend has it that the Romans took this idea back to Italy and created Parma ham).  Drizzle with a little olive oil and season with black pepper. Add some small sweet basil leaves if you have them or tea...

The Recycled Cook By Adrian Sleeman Pasta Bolognese (Ragu) Bake Did you ever make Pasta Bolognese and end up with a lot of the Bolognese (Ragu) sauce left over? Well here is a nice idea for an oven baked dish that will let you turn that first dish into another, even tastier one. Left over pasta doesn't really work well next day so you will probably need to cook of some fresh pasta for this dish. It doesn't matter what pasta you use but a smallish  shape suits this well as it is easier to mix into the sauce.  I used Orzo (Barley) pasta as it is not only nice and small but has a distinct flavour. You can find this in most good supermarkets or your local Deli but Penne, Farfalinne, Fusilli or Orecchiette (Little Ears) will do just as well. This is a useful list of pasta shapes for you  http://pastafits.org/pasta-dictionary/ Simply mix the left over sauce in a large mixing bowl with the pre-cooked pasta and add some finely chopped leftover vegetables. I fried o...