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If you’re en­ter­tain­ing friends and fam­ily this week­end, try our re­laxed and ef­fort­less Ital­ian menu for six. Bel­lis­simo!

Easy Cook - - CONTENTS -

If you’re en­ter­tain­ing friends this week­end, try our sim­ple Ital­ian feast

Long amaretto sours

Mix 250ml each of lemon juice and

Dis­aronno in a jug and chill un­til ready to serve. To serve, add 2 hand­fuls ice and 750ml chilled soda wa­ter. Makes 6 (eas­ily dou­bled)

Easy caponata

Caponata is a chunky aubergine sauce that’s great for dip­ping bread sticks into or spread­ing on toast. The caponata will keep well and any left­overs can be tossed through hot pasta a day or two later.

Serves 6 Prep 20 mins Cook 25 mins 48p a por­tion 149 kcals, 12g fat, 2g sat. fat, 7g sugar 1 large onion, finely chopped 2 cel­ery sticks, finely chopped 1 red pep­per, peeled and chopped 1 yel­low pep­per, peeled and chopped 5 gar­lic cloves – 4 sliced and 1 halved,

to serve 5 tbsp olive oil, plus ex­tra to serve 100g char­grilled aubergines from a jar,

drained if in oil and chopped 400g can chopped toma­toes 1 tbsp small ca­pers hand­ful green olives, chopped 1 tbsp red wine vine­gar 1 tsp caster sugar large baguette, thickly sliced and

toasted, to serve Gen­tly cook the onion, cel­ery, pep­pers and gar­lic in the oil for 15-20 mins un­til soft. Tip in the rest of the in­gre­di­ents, then sim­mer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room tem­per­a­ture, on toasted bread rubbed with the cut gar­lic clove and driz­zled or brushed with oil.

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