Esparguete com legumes assados e atum

Noutra vida devo ter sido Italiana pois gosto de pasta em todas as formas e feitios. Acho que sou mesmo incapaz de me enjoar de a comer.

Podem-se fazer mil e uma combinações, tendo por limite apenas a imaginação de cada um: perfeito! A imaginação ditou e hoje para jantar pode ser esparguete com legumes assados e atum.

Massa com legumes

(receita para 4 pessoas)

1 couve coração pequena

6-8 cogumelos frescos (para saltear)

1/2 beringela grande

8 a 10 couves de bruxelas

1 lata de atum em água

2 dentes de alho ralados

azeite q.b.

sal q.b.

oregãos q.b.

Esparguete para 4 pessoas

Ligar o forno.

Começar por cortar a couve coração em juliana grossa, os cogumelos em fatias, a beringela aos cubos, as couves de bruxelas ao meio. Lavar todos os legumes e coloca-los num pirex para ir ao forno. Temperar com azeite, alhos ralados, sal e oregãos a gosto. Mexer com as mãos até ficar tudo bem envolvido. Levar ao forno, até começar a tostar mexendo a meio da cozedura, para assim tostarem por igual.

No entretanto, levar o esparguete a cozer.

Quando os legumes estiverem pronto, deite-os por cima do esparguete.

Bon appétit!!

Another sunday, another recipe

It’s Sunday again and that means: time for a new culinary experience!

Today’s recipe comes from de blog “Caos na Cozinha” and it was on my “to-do list” for a while. Today, it finally came out of the paper (or rather the net) and came to life in my kitchen 🙂

The recipe is very easy to make and the end result didn’t disappointed me. I continued with the tradition of changing the recipe but today for a very important reason: I  didn’t had some of the ingredients. Thus, the eggplant was altered by zucchini and the balsamic vinegar for cider vinegar. I followed the pastries with sauteed shrimp and mushrooms.

Veredict: Very soft and tasteful dough that I’ll gonna use again. 100% aproved

Pastries stuffed with eggplant caponata


  • 125g cream cheese
  • 75g butter, softened (not melted)
  • A measure of flour (I’ve used a cup)


  • 1 large eggplant
  • 1 large red pepper
  • 1 medium onion
  • 1 clove garlic
  • ¼ measure of olive oil
  • 3 tablespoons balsamic vinegar
  • ¼ measure of fresh basil leaves
  • Salt

Start by making the dough: Beat the cream cheese with butter until creamy smooth. Add the flour and beat. Knead by hand until homogeneous. Divide the dough into two halves, flatten the disk-shaped and store them in a plastic bag in the refrigerator for at least half an hour.

For the filling, peel the eggplant cut into 0.5cm cubes and put it in a colander. Sprinkle with salt and let it drain for 1 hour. After this time, thoroughly rinse it with water to remove excess salt and squeeze the cubes as little sponges. Reserve.

In the oven to 200 º C, roast the peppers until the skin is black. Store it in a tightly closed plastic bag for 10 minutes – makes it easier to take off his skin. Skin it and take it the seeds without the aid of water – it runs the risk of being tasteless.

In a large skillet, heat the olive oil and saute the onion until translucent and begin to brown at the edges. Add the eggplant, bell pepper, cut into pieces and salt. Let cook until the eggplant is very soft and begin to lose their shape. Then add the balsamic vinegar and stir until all the liquid disappears. Remove from heat and add garlic, finely chopped (or grated) and basil, cut into very fine chiffon.

Preheat oven to 200 º C. Remove dough from refrigerator and spread on a lightly floured surface. Not very thin disks cut and fill, closing the ends well. Brush with egg yolk (if desired) and bake for 12 minutes or until golden brown.

Bon appétit!!