Follow by Email

Monday, July 30, 2012

Bell Pepper Crostata

Crostata is an Italian pie/tart which is very flaky and light. It can be sweet or savory. Traditional Sweet crostata filled with fresh fruits along with ricotta cheese (Crostata di ricotta) or with pastry cream.

This post is about savory crostata. Making dough for this pie is very simple, but this was for unexpected guest so I used store bought pie crust. For filling, sky is a limit. Stuff this pie with your favorite sauces, vegetables, meats etc. I had few bell pepers in my fridge, so I just used them with few ingredients that can be easily found in pantry.


  • 1 Refrigerated (Roll-out) Pie Crust
  • 1 cup Red and Yellow Bell Peppers, chopped
  • 4-5 tbsp Marinara Sauce
  • 3 tbsp Cream Cheese
  • 1/2 tsp Cayene Pepper
  • Pinch Of Cumin Powder
  • Pinch Of Oregano
  • Pinch of Lemon Zest
  • Olive Oil
  • Salt and Black Pepper to taste

1. Thawed pie crust and preheat oven on 400 degrees.

2. In bowl, mix bellpeppers with cumin powder, little salt, and cayyen pepper.

3. Roll out pie crust on greased baking tray or on parchment paper.

4. Now spread 2 tbsp of cream cheese. Spread some marinara sauce on top of cheese.

5. Add bell pepper mixer on cheese-spread pie crust, leaving a one-inch border all around.

6. Fold the crust border over the filling. Keep aside.

7. In small bowl, mix remainder cream cheese with, lemon zest, and black pepper.

8. Top Crostata with cream cheese mixer and drizzle some olive oil on top of pie.

9. Bake the Crostata until the crust is golden, 25-30 minutes. Allow to cool little bit, serve warm.


Wednesday, July 18, 2012

Lentil and Balsamic Soup

When it comes to the comfort food, this soup is always in the list. This soup is a meal by itself and is great in any season. Usually in lentil soup, one will find red wine vinegar, but red wine vinegar is too strong for my DH, so I made it with aged-balsamic vinegar and it didn't take away from original taste. Serve piping hot with garlic toast.

Ingredients :-
  • 1 cup Lentils, rinse and drain 
  • 2 Celery, chopped 
  • 2-3 Shallots, chopped 
  • 2 Garlic Cloves, chopped 
  • 1 can Diced Tomatoes with Juice 
  • 1 tsp Tomato Paste 
  • 1 tsp Cayenne Pepper 
  • 1/2 tsp Dried Oregano 
  • 4 to 4-1/2 Cups Vegetable Broth 
  • 1-1/2 tbsp Aged Balsamic Vinegar 
  • 3 tbsp Olive oil 
  • Salt and Ground Black Peppet to taste 
  •  Parmesan Cheese
Method :- 
  1. Heat oil in sauce pan.
  3. Saute shallots, celery, and garlic for 30 seconds on medium heat.
  5. Now add tomato, tomato paste, cayenne pepper, salt, and black pepper.
  7. Mix and cook for around 2 minutes or until juice of the tomato evaporate little.
  9. Add balsamic vinegar, oregano, and lentils on pan. 
  11. Mix and add broth in it and bring it to boil. 
  13. Reduce the heat on medium-low, cover pan with lid and let it simmer until lentils are tender, about 30-35 minutes.
  15. Ladle the soup into serving bowl. 
  17. Sprinkle parmesan cheese on top and serve hot.