Recipes Luigi F. di Biagio
©Photos Enzo Truoccolo, artwork Cristina Dal Ben
A quick meal, fried with little oil.
Venere Rice With Zucchini, Peas And Spring Onions
Serves 4, 200 gr. Venere rice, 2 zucchini, 1 green pepper, 200 gr. of peas, 2 onions, 1 red pepper, 1 teaspoon crushed cardamom and cumin seeds, 1 bay leaf, red basil, extra virgin olive oil, salt. Boil the rice in salted water. Meanwhile, finely chop the onions and dice the bell pepper and zucchini. Wash the peas (frozen are fine) and leave them to drain. Heat 2 tablespoons of oil in a wok, add the onions and let them brown, stirring frequently. Add the bay leaves, pepper, cardamom and cumin and cook for a minute, stirring. Add zucchini, peas and pep- pers, cover the wok and cook for 3 minutes. Add the well-drained rice, add salt if necessary, season with torn basil leaves and leave for a minute before serving.
Kamut Noodles With Peppers, Shrimp And Ginger
Serves 4. 250 gr. of kamut wheat noodles, 200 gr. of peeled shrimp, 2 red peppers, 1 carrot, 2 spring onions, 10 cherry tomatoes, 2 cm. grated ginger root, 1 tablespoon chopped parsley or cilantro, 1 tablespoon soy sauce, olive oil, salt and pepper. Boil the noodles in boiling salted water for half the time written on the packet: it must remain al dente. Drain and season with a trickle of oil to keep it from sticking. Wash the shrimp and let them drain well. Peel the vegetables; finely chop the green onions, cut the cherry tomatoes into quarters and julienne the peppers and carrot. Heat 2 tablespoons of oil in a wok or in a pan. And the ginger and spring onion and let them cook for about a minute, stirring often. Add the carrot and peppers and after two minutes the shrimp and tomatoes. Season with soy sauce, cover the wok and cook for a minute. Add the noodles and the parsley, mix well and season with salt and pepper. Cover and cook for a minute before serving.
Wholewheat Couscous With Fruit And Maple Syrup
Serves 4. 200 gr. couscous, 400 gr. red fruit, 4 teaspoons of maple syrup or honey, 1/2 teaspoon ground cinna- mon, 8 mint leaves, the juice and grated zest of 1/2 lemon, olive oil, a walnut-sized pat of salted butter, salt. Heat a tablespoon of oil in a pan, add the couscous and toast for a few seconds, stirring. Barely cover with lightly salted hot water, remove from heat, cover with a cotton cloth and leave the couscous to swell. After 30 minutes, pour into a baking dish, break it up with your fingers or with a fork and let it dry. Clean the strawberries, cut them into pieces and put them in a bowl, add the raspberries, chopped mint and lemon juice, then stir. Heat the salted butter in a wok and toast the cinnamon, add maple syrup and lemon zest, pour it over the fruit and after a minute the couscous, stir gently and serve.