Spaghetti alla Marge Simpson’s Bouffon …….. Confessions of a Food Fiddler!

Righty-Ho ….. So we have all made it through to Thursday and the liberator of all liberators, that flirtatious tart and unashamed floozy aka – Friday – is tantalisingly close. Plans? Of course I have plans – this weekend I am going to welcome Saturday in with a dip in the sea – I shall offer salutations to the sun as she peeks her sleepy head above the horizon – then off to check out the breakfasts at Café Jiran on Durban’s Golden Mile! I have heard many favourable rumours about their breako’s ………. So let’s go see! Then it’s off to investigate the offerings of China Mall! Not sure about this – I may just discover a beautiful Chinese jade gem of a mall here – or a monumental collection of crap!!! Watch this space!

 

It’s confession time! One of my hobbies is painting. The love of my life as an artist – is oil paints! I adore everything about oil paints – from the kaleidoscope of colours to their heady and intoxicating fumes. However, I like to mix mediums and have my own private collection of art that reflects this. I see pictures and images in everything. From the plaster on a wall to the grain in wood to the rings of a cut onion – I can’t help but see pictures jump out at me.   But more about that some other time me thinks!  I just can’t stop myself – I will make a picture out of most anything. Max caught me red handed the other day. So, how does a plate of pasta get a name like “Marges Bouffon” – well this is how!

 

Hi everyone, my name is Janice Tripepi and I am a food fiddler!!!

 

 

 

 

Spaghetti alla Marge Simpson’s Bouffon!

 

Feeds 4 Italians

 

The tastes in this plate of pasta were determined by what I had in my kitchen at the time.

 Italian food is not fussy – its heart lies in food that is seasonal, fresh and mostly what’s available in your kitchen. If you look at my pictures you will notice that the pot that the sauce was cooked in – is on the table.

 

 

Italians use one set of cutlery – one plate mostly and definitely don’t really use napkins.

I feel like such a fraud – taking pretentious, contrived pretty pics of my food sometimes! The reality of a meal in any Italian household – and certainly in ours, is that our relationship with our food is both emotional and physical.

Italians don’t need side plates because they don’t put butter on their bread – which is ripped apart and used as a third piece of cutlery – knife – fork and bread or grissini.

 

I have paper serviettes on the table at EVERY meal – but Trickyricky unconsciously lifts up the edge of the table cloth and wipes his mouth.

Pasta casalinga!!

Spaghetti al la Marge Simpson 

Ingredients

  

  

 

Olive oil – enough to cover the base of your frying pan – be generous as the olive oil forms the liquid in this sauce

 2 red chillies chopped

 Mushrooms – about 1 punnet chopped roughly

 2 cloves of garlic chopped

1 large onion finely chopped

1 chicken stock cube

1 – 2 glasses of white wine

6 zucchini (baby marrows) sliced into 5mm slices

Cherry tomatoes – about a cup full and leave them whole

Chopped fresh parsley or basil

400g prawns – either the ones you buy  deveined and shelled

 

or

 deveined and whole prawns with their heads on  – which I feel are the best because they have way more flavour and are really juicy.  I just didn’t have any on the day that I made this dish.

 Black pepper

1 packet of Italian Spaghetti (this recipe is suited to long pasta not short pasta)

 Method

Bring a large pot of salted water to a rolling boil and add the spaghetti to the pot.

Remember to keep stirring the pasta to avoid it sticking together.

 

     

 

 

In a nice big frying pan :

Heat your olive oil and add the garlic and fry for one minute to flavour your oil

 Add the chopped red chilli and onion and brown lightly

Add the chicken stock cube, a grinding of black pepper and wine and cook out the alcohol until all of the acidity is gone

 Add the mushrooms and cook for about 3 minutes until slightly browned

Add the chopped zucchini and cook for about 3 minutes – until they start to get tender (you don’t want them to break up so don’t over cook them at this point)

Add the red cherry tomatoes

The mushrooms and tomatoes release all their lovely juices into the pan – don’t cook them off as they actually

create a sauce all on their own.

 

 

Using a pasta fork – lift the pasta out of the water and add to the frying pan –

don’t worry about the water – this adds to your sauce.

 

Taste the sauce – you may need to add some more salt and pepper at this stage.

 

   

 

 

Give it all a good stir and add the chopped parsley or basil and a little of the pasta water 

you can drizzle a bit of extra virgin olive oil over the pasta – and keep a little jug of the pasta water to put on your dinner table to add to your pasta in case it’s a bit dry.

 

 

Plonk the pot on your table and serve ‘Casalinga’ style with a nice glass of your favourite vino!

 

 

Tomorrow night we are having baguettes and sun downers on the beach for dinner!

I am so excited – and looking forward to fresh crusty bread bursting at the seams with all things forbidden and delicious that I can hardly wait!!!

 

 

As always

Buon Appetito

Xx

jan

 

Author:janicetripepi

Scorpio, RED WINE, Dalmatians, VINO, my men, Mamma Estraordinaria, massive pots of pasta, la famiglia, candle light, designer Handbags, Adult Survivor, Red Lipstick, writing, drumming, painting, red RED and Pasta .... lots of it!