Island Life - - Cooking ‘local’ With Francesca -

mix­ture through a sieve, press­ing on the skins to get as much pulp as pos­si­ble and cook for a fur­ther 30 min­utes, skim­ming the white froth as it forms. When the jam is dense enough, pre­serve it in a small, ster­il­ized glass jar for at least one month in the fridge be­fore us­ing. Un­opened, it will keep for up to six months but once opened is best con­sumed within a week - check there is no mould when open­ing. What about chilli with pasta? The fa­mous pasta dish called “Put­tanesca” (Slutty) cel­e­brates chilli and other tasty in­gre­di­ents. They say this de­li­cious pasta was served at the ‘Case di ap­pun­ta­mento’ – Ap­point­ment Houses, or broth­els- as another sen­sual at­trac­tion for the male pa­trons. For each serve you will need 100g of chopped peeled toma­toes, a pinch of chopped fresh chilli or more to your lik­ing, 25g of sliced black olives, 1 tea­spoon of capers, 2 an­chovy fil­lets, one clove of chopped gar­lic, ½ ta­ble­spoon of chopped pars­ley, olive oil and salt and pep­per to taste. Heat a gen­er­ous splash of olive oil in a pan and dis­solve the an­chovy fil­lets be­fore adding the rest of the in­gre­di­ents ex­cept for the toma­toes and cook for a cou­ple of min­utes. Add the toma­toes and con­tinue to sim­mer for 10 to 15 min­utes un­til you have a smooth sauce. Toss through the cooked pasta (prefer­ably spaghetti) over heat, add a sprin­kle of ex­tra fresh chopped pars­ley and serve. Re­ally se­duc­tive… f you like it hot, add chilli to pasta sauces; put fresh chopped chilli through veg­eta­bles or how about a splash of chilli oil over a mouth-wa­ter­ing just­baked pizza… There are a hun­dred ways to en­joy its spicy taste! Chillies are rich in Vi­ta­min C and B and be­lieved to be a good anal­gesic. Chillies also have their place in folk­lore: the city of Naples be- lieves the chilli will pro­tect against the evil eye, called ‘maloc­chio’, envy and ha­tred. In ev­ery way, a chilli a day may keep bad things away!

Buen Ap­petito e alla prossima... ciao, ciao, Francesca.

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