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MUSHROOMS À LA GRECQUE
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250g button mushrooms
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2 tsp fresh tarragon, chopped or ½ tsp dried
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juice of ½ lemon
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2 tsp chopped Italian parsley
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1 tsp fresh or ½ tsp dried thyme
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1 bay leaf
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2 cloves garlic, crushed
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1 ripe, medium sized tomato
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salt to taste
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freshly ground pepper
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2 tbsp virgin olive oil
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½ cup water
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6 small shallots or pickling onions, peeled (not spring onions!)
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¾ cup small cherry tomatoes
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Italian parsley leaves
Wipe the mushrooms, and cut them in half. Peel, seed, and finely chop the tomato.
Put everything except the cherry tomatoes and shallots in a large, heavy-based pan, cover, bring
to the boil, then add the shallots. Reduce the heat and cook till the mushrooms are tender but
still firm (8-10 minutes). Remove and discard the bay leaf, and stir in the cherry tomatoes.
Let the mixture cool, then chill before serving sprinkled with Italian parsley leaves.
PASTA WITH TUNA AND TOMATOES
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185g tuna in olive oil
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1 tbsp virgin olive oil
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1 clove garlic, crushed
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400g can of diced tomatoes
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2 tbsp each freshly chopped Italian parsley and basil
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250g pasta (spaghetti, linguine, penne)
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coarsely ground pepper
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fresh basil leaves
Drain the oil from the tuna into the frypan, add the olive oil, and heat gently. Sauté the garlic till
lightly coloured, add the tomatoes (including the juice), stir, and simmer gently for 20 minutes.
Meantime, cook the pasta in plenty of boiling water.
Remove the tomato mixture from the heat, stir in the flaked tuna, parsley, basil, and pepper, and
warm on a low heat for just a minute or two. Serve with the pasta, garnish with the basil leaves.
7
SERVES 4
SERVES 2
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