Four Chilies, Basil and Olive Sauce

My chilies are almost gone now, unfortunately, so is the basil, and add a bit of olive and what do you get? A delicious sauce! This time, I didn’t remove the seeds just to see how hot I could make the sauce. Yes, it is extremely hot! I used four types of chilies, which I am still trying to find out the type, but I will let you know soon!

Yet again, I found another interesting looking chili. Before, it was the twisted chili pepper… not the joker hat chili? Ah well!

The sauce is quite pungent in taste. I overdid in the amount of olives, which I absolutely love. So far, I tried it in two different ways: First as pasta sauce and second as a burger sauce. Both worked really well. I want to try to marinade a steak to see if it would work… well, I hope so!

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WORDLESS WEDNESDAY

Published as part of Wordless Wednesday

Gnoc… Lasag… I don’t know!

The other day, I decided to eat some Gnocchi. After having cooked the things, my girlfriend said she wanted lasagne… the voice of the law had spoken! I couldn’t throw the gnocchi away, sooooo… why not add it as an extra layer?

Assembly (Layer by layer):

  • Bolognese Sauce
  • Lasagne Pasta
  • White Sauce
  • Prosciutto di Parma
  • Bolognese Sauce
  • Gnocchi
  • White Sauce
  • Lasagne Pasta
  • Bolognese
  • Mozzarella

Then to the pre-heated oven until the cheese turns golden brown… Enjoy!

Italian readers, please forgive me for this!