Tag Archives: Tuscany

Tuscan holidays: Zucchini and red pepper fritatta.

DSC07076This is the last of my Tuscan recipes. While London is not really cold at the moment and there are still flowers in my window…


Flowers which, by the way, I bought to replace my lovely gerberas which died during the week we were away in Spain. That’s how hot London was that week. Crazy.

Ah, what’s with the blue bottle you ask? Well, that’s my Blue Solar Water, even more important to prepare some during Autumn. So I just put the bottle out while I sat to write this post.

Anyway, it is not particularly cold today in London, even though judging by my hair we are having a 100% humidity, and yet it clearly feels like Autumn: the air smells and feels different. Even the sunlight is less yellow and more on the grey side of the spectrum.

So it feels right to let go of the last summer post and finally embrace Fall. I’ll be cooking all of October with pumpkin pure. I’m planning to do some pumpkin latte, pumpkin bread and pumpkin-cinnamon rolls.  But for today…




4 eggs

1 zucchini

1 red ramiro pepper (or just a bell pepper)

1 small onion or half a big one.

2 cloves of garlic

Salt and pepper to season.

2 tablespoons of oil to cook the veggies.

Optional: Cubed pancetta. If you do use pancetta, avoid adding extra salt.


How to:

1.- Slice your zucchini thinly, and chop your red pepper or cut them into thin stripes.

2.- Chop your garlic and onion.

3.- In a pan, add 1 tablespoon of oil and cook the pancetta (if using) and all the vegetables until they begin to soften and the onion goes translucent. If your pan is big, and you are not using pancetta which in itself is a source of fats you may have to add 1 more tablespoon of oil.

4.- While the vegetables cook, whisk your eggs with salt and pepper in a bowl.

5.- Once your vegetables are cooked, add them to the eggs, mix to integrate evenly.

6.- Place the same pan you use for cooking the veggies (no need to wash unless something burnt) on a low heat, add 1 tablespoon of oil and pour the egg and vegetable mixture into it. Let it cook uncovered for 5 minutes, then cover with a lid (or you can try using foil if your pan doesn’t have a lid) and continue cooking.

7.- Between 15 and 20 minutes later, your fritatta will be ready. It should look cooked on the top and not burned on the bottom.

8.- Serve with a side salad, fish or alone for a lovely Summer’s lunch.



Tuscan holidays: Fig, rosemary and lemon jam.

DSC07209In our garden in Tuscany we had a big fig tree full of fruit. Most of it was over ripe and feeding the birds by the time we arrived but we managed to salvage some figs.

The ones we didn’t eat fresh, I turned into this lovely jam, which can be eaten on toast for an indulgent breakfast or paired with cheese or cold meats for a lovely Tuscan aperitif. It also provided an excuse to use some more of the lovely rosemary that was growing in the garden.

Our house and the fig tree.
Our house and the fig tree.

I made a very small batch of jam, because I didn’t have enough figs, but the quantities below will make a decent batch 🙂



3 cups chopped figs (no need to peel them)

1/2 cup honey

1/2 cup sugar (or replace the half cup of honey for half sugar, for a total of 1 cup sugar)

Rind of one lemon, thinly sliced (white bits removed)

Juice of 1 lemon

1 sprig of rosemary

1/2 glass of water

How to:

1.- Place the figs, lemon rind, honey and sugar in a pan. Let them sit for a while (approx. 20 minutes) so that the figs let out some of their juices.

DSC071062.- Place the pan on a low heat, add the water, rosemary and lemon juice. Stir to mix all ingredients.

3.- After 20 minutes your mixture will look a bit like this:

DSC071204.- You just need to be patient and let it cook, uncovered, for about 1 hour. Check it every so often, in case you need to add a bit more liquid. The amount of liquid in your jam will vary depending on how juicy your figs were. My figs were a bit dry and so my jam never got as runny as some do.

After 45 minutes your figs should be soft and beginning to go mushy. Again, depending on the type of fig, they may go completely mushy or keep their shape a bit. In any case, they can still be eaten on toast and are delicious.

DSC071235.- After an hour or so, your jam should be ready. To know whether it is, take some jam and put it in a plate. Once it is cold, push your finger through the jam on the plate. You are looking for it to wrinkle and not flood back into the gap.

DSC071346.- Let it cool and enjoy with toast!

Remember to keep it in the fridge!