Sunday 26 November - Jet Lag AND a cold - Hurrah!

Woke up feeling like shit.

I have a cold.

I blame sitting in a pressurized cabin full of recycled, germ filled air for 9 hours.

I slept until 13:00, so no breakfast today.

For lunch, I made

Baked Schioppi Pasta with Tomato & Pepper Sauce
100g Schioppi pasta
1 serving marinara sauce (see here)
1 serving pepperonata sauce (see below)
125 half fat mozzarella

Cook the pasta until just barely al dente.

Mix together the pepperonata and marinara sauces and stir in the pasta.

Pour into a casserole dish and top with shredded cheese.

Bake in a hot oven until browned and bubbling, about 30 minutes.

Pepperonata
4 red peppers (about 750g)
1 Onion (about 180g)
4 cloves garlic
1 tablespoon extra virgin olive oil
4-5 red chilli peppers (to taste)
1 tablespoon capers
20 g anchovies (about 4 fillets)
1 teaspoon oregano
1 teaspoon sugar
1 handful fresh parsley, chopped

Place the whole peppers under the grill on high heat and grill, turning occasionally, until the skin on all sides is charred and blackened. Place the peppers on a plate and cover with a bowl to cool.

When cool enough to handle, slip off the pepper skins and discard. Remove and discard the stalks and seeds. Keep any juices that collect in the plate.

Put the oil in a frying pan and add the onions, garlic, oregano and chilli peppers. Saute until golden and lightly browned.

Add the capers, anchovies and pepper flesh and cook together for about 5 minutes.

Place the mixture in a food processor or blender and whiz together into a sort of chunky paste. Don't over process the mixture. Taste and add the sugar if you think it needs it (some peppers are sweeter than others).

Add the chopped parsley and season with salt & pepper if desired.

Makes 4 servings

Nutrition Data per serving
Calories (kcal) 97.4
Carbohydrate (g) 11.1
Protein (g) 3.6
Fat (g) 4.6
Fibre (g) 2.9

I bought this pasta at Fresh and Wild on Old Street when it existed. It is organic white pasta made by la Terra E Il Cielo (like the pappardelle was).

The marinara was in the freezer and the pepperonata I made & canned a while back when I got a cheap glut of nice peppers.

I felt terrible all day, so stayed snuggled up with the cats and did not eat again except to munch some sesame sticks and peanut butter (I had a couple of little "porshun paks" purloined from the Super-8!)