This is a shameless and uninspiring variation on the courgette, pepper and polenta of the other day, because I needed to use the remaining courgette and pepper before buying anything else.
- One red pepper, chopped
- One large red onion, chopped
- Two cloves of garlic, chopped
- One courgette, grated
- Chilli powder
- Crème fraîche
Fry the onions and garlic in butter until they are starting to soften then add the red pepper and fry gently. When the pepper has started to soften, add the courgette, season and stir.
Add a little chilli powder and some paprika, then let it cook gently for about ten minutes. Add three tablespoons of crème fraîche to the pan and stir it over a low heat to make a sauce. If you have some dried ceps, crumble a little in.
Meanwhile, boil some pasta and when both are done, mix them together in the frying pan and serve with parmesan and a green salad (I had lamb’s lettuce).
Of there has been shopping for the usual suspects, including coffee and fruit and eggs. I also bought some emergency “pre-cooked” baguettes from the supermarket (1,44€) because they’re always useful to have around in case you miss the boulangerie.
The pot ended the day at 27,47€.