Butter, Sage and Spanish Paprika

I've been playing with herbs lately. Yesterday, I went for butter and thyme, the result was pretty amazing. I think it is when you say "ingredients complementing ingredients". 

I stumbled upon Giada De Laurentiis' recipe blog for Ricotta and Spinach Ravioli with Spicy Butter & Sage. I read and reread the recipe until it gave signals to turn my hunger mode: ON. So I went home to cook myself a brunch. 

What I did was cook the sliced mushroom buttons in 4 tablespoons butter. Cook until butter turns brown. Season with salt and pepper. Add sliced eggplants and julienned sage. Cook for 1-2 minutes. Add a can of tuna, cook on high heat. Add your sliced green bell peppers. Add a dash of Spanish Paprika according to your taste of kick. 

I just figured that green bell pepper is a key ingredient in this dish aside from butter, sage and paprika. The sliced bell pepper should be crisp and not overcooked. 

Enjoy. :)

Aglio Olio with Parmesan-crusted Eggplants and Calamari

That yummy Aglio Olio that I cooked! (buhatan na ng bangko ito! hahahaha!)

Aglio Olio is a no secret dish. I mean, it's the easiest dish there is for a pasta! Just throw in garlic to your EVOO, add anchovies, red pepper flakes, cooked spaghetti and hwoahla, Aglio Olio hot from the stove! You may also add chopped Italian flat leaf parsley and taste the difference when added! 

Now, you just got me thinking that this should be pasta for the whores! Not Puttanesca. Really now? I mean we are talking about the availability of the ingredients right? I mean come on! Who wouldn't have garlic, anchovies and Olive oil in their pantries. Tell me! 

But who am I kidding? I'm not even an Italian to actually throw a fit so I think I'll just blog on how to cook this very very very very complicated-NOT dish!