I decided to take a more relaxed pace this September, no racing, no chasing after posts, comments, visits… just enjoying the blog, the pleasure of writing and photography, as well as cooking. I mean, I want to slow down to enjoy this beautiful moment when the air cools imperceptibly day by day, the light turns golden after work and you begin to sort the photos of the summer thinking about this upcoming fall, full of premises.
I also decided to begin a course in Hatha Yoga. Recently I’ve been searching for balance and equilibrium, especially after reading – and falling in love with – Eat, Pray, Love. So I decided to put into practice, according to my own way, all the beautiful and touching things that the book left me. I bought a manual on Hatha Yoga in order to slowly begin to enter into this philosophy, but let’s be realistic, have you seen that positions? let’s make an appointment in an year to see what level of flexibility I will be able to reach! (quite amazingly, the last Mowie’s post was about balance as well!)
But back to the point. Yesterday evening I felt a sudden urge to write, and while I was thinking about what recipe to choose to fulfil it, I realized something: or I public now this recipe with friggitelli (sweet small green peppers), or I should put in the fridge for next year! so, since we are trying to get related as much as possible with seasonal products, let me introduce you today’s recipe, soba noodles with friggitelli, something fusion, a word I never used before but – I would say – quite trendy, isn’t it?!
Ingredients (serve 2):
- friggitelli (sweet small peppers), about 20
- soba noodles, about 200 g
- extravirgin olive oil
- soy sauce
- basil leaves
- black sesame seeds
Rinse the friggitelli quickly, remove their stalk and seeds. Cut into thin slices about 2 cm wide.
Heat extra virgin olive oil in a wok, add friggitelli and sautee for about 5 minutes.
Cook soba noodles according to packaging instructions in salted boiling water. Drain and rinse them with cold water. Leave to cool.
Mixe soba noodles with friggitelli, a few leaves of fresh basil and a drizzle of soy sauce. Before serving, sprinkle with black sesame seeds.
Tasting test. I discovered soba noodles quite recently and there’s no way, I really love them! They are light, far more digestible for me than common pasta, fast to cook and very versatile, with a good taste of buckwheat not too strong and therefore perfect in fusion recipes! These organic friggitelli were extraordinarily delicatecy and sweet. Along with fresh basil, generously added, they made a main cold dish perfect for the office lunch which has solved many problems in my week of single life in July!
P.S. Welcome September! I missed you!