Lentils salad

Hello to everyone!
As you can notice now that I have more free-time I'm just cooking cooking and cooking!!!

Today's recipe is  Lentils salad, a typical dish of Arabic area. I tryed it for the first time in Paris in a Mediterranean restaurant and the dish was Turkish.
It's a delicious dish above all because permit you to eat lentils in summer in a very easy, light and fresh way.

Ingredients (3 p.):

- 400 gr of lentils (http://en.wikipedia.org/wiki/Lentil);
- 1 red tomatoe;
- 1 cocumber;
- 1 red onion;
- 1 red pepper;
- 1 radish;
- parsley;
- chilli pepper
- mint;
- olives (better green one);
- olive oil

Procedure:

1- To boil the lentils just with salt;
2- To drain them and let cool;
3- Cut all the ingredients in very small pieces and mix all with oil olive;
4- When lentils are cool mix everything together;
5- Serve it and eat the salad!

BUON APPETITO!!!

Stuffed tomatoes, eggplants and peppers

Hello to everyone!!! It's a long time that I don't write to this blog because of I was very busy with my Master's degree, but finally I've finished!

So, we are in full summer and here there is a real Mediterranean summer receipe: Stuffed tomatoes, eggplants and peppers with cous-cous.

Ingredients (2 persons):

- 300 gr. of cous-cous;
-  3 big tomatoes (red or green);
- 1 eggplant (big or medium);
- 2 peppers (red or yellow);
- 1 onion (preferably Calabria's onion - the red one http://www.cipollatropea.it/cipollaTropea.htm - Italian;
- Garlic;
- Capers (preferably of Pantelleria - http://www.capperipantelleria.com/ - Italian) ;
-  Black olives;
- Mint;
- Chilli pepper;
- Sicilian Pecorino Cheese ( http://www.formaggio.it/italiaDOP/pecorinosiciliano.htm - You can you any kind of cheese tipycal of your area);
- Extra Olive Oil;
- Salt.

Procedure:

1- Prepare the pre-cooked  cous-cous just with water and olive oil, without salt and leave it in the pot;
2- To brown onion and garlic with olive oil and chilli pepper (low temperature);
3- To add the pulp of eggplants and one tomatoe;
4- To add cappers and black olives.

5- To spice the cous-cous with mint and olive oil;
6- To add and mix the onion and herbs browned in oil to the cous-cous;

7- To scald for no more then 10 minutes the eggplants (cut in two sides) and peppers (cutting the top);
8- To cut the top of the tomatoe, to remove the pulp and to brown with oil, garlic and salt in a pan (low temperature);
9- To fill the vegetables with the cous-cous;
10- To put them in the oven for 30-40 minutes to 180-200°

11- To leave them to cool for at least 20 minutes and the EAT!!!

BUON APPETITO!!!