You might not be able to pronounce it, but it's amazing! Fresh, tasty and packed full of goodness. If you've not had it before we recommend trying cacciatore - it's really good.
Serves 2-4 people (double as necessary) Ingredients
1 tbsp olive oil 2 Potatoes, chopped into bite-sized chunks ½ brown onion, finely chopped 2 large cloves garlic, minced ½ Red pepper, chopped ½ Yellow pepper, chopped 2 large mushrooms, peeled and chopped 1 carrot, finely chopped 2 sprigs thyme 1 small handful basil, finely chopped 1 small handful parsley, finely chopped ¼ tsp dried oregano 50ml white wine Small splash of balsamic vinegar 1 vine tomato, finely chopped 1 tbsp tomato puree 1 tin chopped tomatoes 6 Black olives
Par-boil the potatoes for 7-10 minutes – you want them to still have some bite as they’ll be cooking later.
Heat your wok to a medium heat and add in the onion; cook until translucent and soft. Then, add the garlic and cook for a further 2-3 minutes – make sure it doesn’t brown.
Add in the bell peppers, carrot, mushrooms and herbs (thyme, basil and parsley): cook for a further five minutes until they begin to soften.
Pour in the wine and splash of balsamic vinegar and turn the heat to high – cook until the wine has reduced by half.
Add in the tomato puree and stir to create a thick paste. Add in the two sets of tomatoes and the cooked potatoes, and cook for 20 minutes on a simmer.
Half the olives and add to the pan for a further 5-10 minutes.
Serve with pasta, mash potato or our garlic and onion rice dish.