tbentley.com

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas. This recipe is from Joe Beddia, the dough master behind Philadelphia’s cult favorite, Pizzeria Beddia.

Minestra di patate e peperoni rossi – red pepper, tomato and potato soup

Prep 15 min
Cook (including resting) 1 hr 25 min
Serves 4

6-8 tbsp olive oil
1 red onion, peeled and sliced
Salt and black pepper
1 large potato (about 400g), peeled and diced
2 large red peppers, deseeded and diced
2 large tomatoes, peeled, deseeded and roughly chopped
1 handful spinach or chard
Red-wine vinegar (optional)

Put the olive oil, onion and a pinch of salt in a large, heavy-based pan over a medium-low heat. Cook, stirring for five minutes.

Add the potato, peppers and tomatoes, and cook for a few minutes more, stirring so all the ingredients are coated with oil.

Add 1.2 litres of water, bring to a boil, then reduce to a simmer for an hour, adding the spinach or chard in the last 10 minutes if you are including it.

Add salt and pepper to taste, and a little red-wine vinegar if you wish. Let the soup sit for 15 minutes before serving warm.

From The Guardian

Serves 2 as a main or 4 as a starter
fresh coriander (cilantro)  1 bunch
tomatoes 3 medium
green chillies 1-2
ginger ½ thumb (optional)
dried adzuki beans 200g
onion 1, peeled and sliced
olive oil 1 tbsp
xawaash spice blend 1 dsp (see below)
tomato paste 1 level dsp, or to taste
salt to taste

For the xawaash spice mix (makes about 35g or 4 heaped dsp)
cumin seeds 2 dsp
coriander seeds 2 dsp
black peppercorns 1 dsp
flat cinnamon bark 2cm piece
cardamom seeds 1 tsp
whole cloves 1 tsp

To make the xawaash, dry heat all the spices in a frying pan on a medium heat for about 2 minutes or until they begin to give off a lovely warm aroma. Once you can smell this, take it off the heat.

Use a coffee grinder or pestle and mortar to grind everything down to a powder.

If you want to make a big batch, just double the quantities, and it should last in an airtight container in the dark for up to 3 weeks. It can last longer, but the potency deteriorates – I use a lot of xawaash, so I get through it quickly.

To make the maraq digir, whizz up the coriander, tomatoes and chillies in a blender. Sometimes I add fresh ginger to give it an extra boost. Put the mixture to one side.

In a saucepan, boil the adzuki beans for about 20 minutes. (You can also use tinned fava beans.) Fry the sliced onion slowly in the olive oil until slightly caramelised. Stir in the xawaash spice blend. Fry a little longer, then add the coriander and tomato mixture, with some tomato paste. Add salt to taste.

Leave to simmer for about 20 minutes, adding a little water if needed. Add the beans and cook for another 15-20 minutes, then mash some of the beans.

I like it with feta and black olives and lots of olive oil on top. Serve with pita or naan bread, za’atar  (dipping spice) and olive oil.

from The Guardian https://www.theguardian.com/food/2019/jul/14/recipe-that-reminds-me-of-home-souvlaki-somali-bean-stew

Gazpacho — from Epicurious