FOIL BAKED NOODLES IN SPICY TOMATO SAUCE

The idea for this fragrant parcel of Italian noodles came from a recent visit to the Val d'Aosta in the north west corner of Italy. There Fontina cheese is baked with tomatoes, garlic and spaghetti in just such a foil parcel. This is the one region of Italy that does not produce its own olive oil so use a fragrant Taggiasca oil from a little further south in Liguria.

Ingredients
225g / 8oz dried fettucine or thin flat noodles
salt
5 tablespoons olive oil
2 cloves garlic, peeled and crushed
1 small fresh chilli, seeded and finely chopped
500g / 1lb ripe tomatoes, peeled and diced
1 tablespoon tomato puree
12-14 stoned black olives
1 tablespoon capers (optional)
Fontina cheese, sliced
Small can anchovy fillets drained
freshly ground black pepper
2 tablespoons freshly chopped coriander

Method
Set the oven to 200C/400F/Gas 6. Half cook the noodles in plenty of lightly salted boiling water for about 3-5 minutes depending on the directions on the pack.
Heat the oil and butter in a saucepan and fry the garlic and chilli for 2-3 minutes. Add the tomatoes, tomato puree and olives and capers and cook for 10 minutes over a medium heat, stirring all the time.
Line a small baking tin with foil, leaving plenty to fold over the top. Drain the pasta well and place on the foil. Top with the sauce, then the cheese and then the anchovies. Close up the foil, leaving a fairly large space above so that the steam may circulate inside the foil parcel. Bake for about 10 minutes until the pasta is just cooked.
Open up the parcel at the tables and sprinkle with freshly ground pepper and chopped coriander. Eat from the foil.

POT ROAST PORK PIMENTON

This recipe from Extremadura in western Spain uses the smoked pimenton of the region called Pimenton de la Vera. Choose a good Spanish extra virgin olive oil from Extremadura and a sweet Sherry. Keep the marinating pork in the fridge but do not try to cut down on the time. Forty eight is essential to get the full flavour.

Ingredients
2 tablespoons hot Pimenton de la Vera
approx. 500-600ml water
2 teaspoons dried oregano
2 cloves garlic, peeled and crushed
1 teaspoon salt
2 pork fillets
4 tablespoons extra virgin olive oil
1 glass Sherry

Method
Dissolve the pimenton in the water and add the oregano, garlic and salt. Place the pork fillets in a shallow dish and pour the pimenton mixture over the top. The liquid should just cover the meat. Place in the fridge and leave to marinate for 48 hours.
Remove the meat from the marinade and dry on kitchen paper. Fry all over in the olive oil. when it is lightly browned, place in an ovenproof dish with a lid and pour on the Sherry and a small quantity of the juices from the marinade.
Bake in a medium oven for about an hour or until the eats shows no pink colour when cut. Serve with the pan juices poured over the top.

BRAISED BEETROOT

Hot cooked beetroot is often served as a vegetable accompaniment in Eastern Europe and the Balkans. It goes well with grilled meats, particularly pork, with a dish of soured cream on the side.

2 tablespoons olive oil
1 large onion, peeled and finely chopped
grated rind and juice of 1 orange
450g cooked beetroot, grated
pinch caraway seeds
salt and freshly ground black pepper

Heat the oil in a frying pan and fry the onion until soft and lightly browned. Add the orange rind and juice and bring to the boil. Add the beetroot, caraway seeds and seasoning and toss well together. Cover and simmer for 5-10 minutes.