22 January 2010

Akrobatens Livrätt

The Acrobat (4 servings)
  • 3 big onions
  • 3 fresh red chili peppers
  • 5 cloves of garlic
  • 2 dl olive oil
  • 400 g chopped tomatoes
  • 1 jar kalamata olives
  • Parsley
  • Salt
Chop onions and chili peppers. Fry the onion and chili pepper on medium heat in a lot of olive oil for a few minutes. Chop the garlic and add it with the rest of the olive oil (it’s supposed to be oily!) and fry while stirring on low heat for three minutes. Make sure the garlic doesn't burn. Add the chopped tomatoes, olives and salt and put the heat up to let it simmer together for about ten minutes. Note that it requires a lot of salt. Stir every once in a while. Finally top with parsley and serve with spaghetti and a simple green salad.
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This is my take of this wonderful and simple dish that has been a standard in my family for two decades. We first learned about it in a paper interview with late François Bronett – a famous circus director. It’s safe to say this dish have had a big impact on my culinary life and been a big part of my chili pepper intake!

This dish is perfect for serving many people as it is simple, fast and tasty! Parsley was not in the original recipe and I usually make this without olives which makes it a very simple dish with few ingredients. These ingredients are always present in my kitchen which could explain why this is my most commonly made dish. Which in turn explains why I am a real acrobat!