Repetition is the mother of learning.
ingredients for 4 servings (cost about 6€ pp)
- salt
- 1 garlic clove
- 16 medium shrimps, fresh if possible
- 12 green olives, pitted by us
- 12 black olives, pitted by us
- 1 tbs cappers
- 8 small onions
- 16 cherry tomatoes
- 1 red horn pepper
- EV olive oil
- fresh mint
Today’s subtitle is not a silly advice, as those I usually make, but the Ancient Greek proverb: “επανάληψις μήτηρ πάσης μαθήσεως”.
So, I will never stop telling you that, especially during the hot summer months, you must take advantage of the existing heat of your oven and when you roast meat, you grill fish, you bake a pizza or you prepare a cake YOU MUST also put in the oven a baking pan with roasted vegetables and keep them in your fridge, ready to use for a sandwich, a risotto, a pasta or a dish like today’s one.
I prepare my own bread or focaccia every 3 or 2 days respectively. During baking time or a little bit later I also roast whole garlic cloves (or heads), small onions, leeks, eggplants, tomatoes, cherry tomatoes, peppers, zucchini etc. and I then keep them in my fridge. They can be reserved for several days (although USDA advices that we can keep them for 5 days, I don’t keep them more than 4) in the fridge.
For today’s dish we ‘ll need onions, cherry tomatoes and a red pepper. Have in mind that onions need more time than the other veggies and they also require a more humid environment. So, we prepare the onions covered with the pan lid or with aluminium foil.
Having all the vegetables prepared, the making of the dish is very very easy.
First of all we put the olives and the capers in plenty of cool water and we let them soak for at least an hour. This way we reduce the saltiness and the bad odours on both of them.
We cut the red pepper in dice and we put it with the slices of garlic in a cold pan along with some olive oil. We bring to gentle heat till the garlic turns light golden.
Meanwhile in a pot with boiling salted water we cook the shrimps. They need about 3 minutes if they are unpeeled and only 20 seconds if they are peeled. In the first case we peel them when ready.
In a large wok we put all the ingredients and we heat them for a minute, not more, adding some more oil if required.
We chop some fresh mint, we add it and we serve.
