Maëlan, our in-house carpenter and joiner, also happens to love cooking. Once a month, he prepares lunch for a bunch of us - the lucky few - at work. It’s a tradition that we absolutely love, and we thought it was high time to share some of his dishes with our community.
His recipes are all about going back-to-basics. They’re easy, super tasty, well balanced and can be ready in less than 20 minutes, which is perfect because we’re all pretty busy anyway. Everything is prepared right here in our communal kitchen at Bellerose HQ.
Working instinctively, Maëlan doesn’t obsess over getting the quantities just right and in that same style, he usually adds or drops an ingredient as he goes along. Keeping it simple works, as it leaves room for creativity. We hope you can add some yours too !
And now, we’ll let the man himself do the talking. Tell ‘em, Maëlan !
Scamorza Alla Pizzaiola. For 2, ready in 20 minutes.
For the second installment of Fast Food, I opted for some autumnal comfort food. Basically, we’re talking vegetables and melted cheese here, what’s not to like? A classic (Southern) Italian dish, perfect as a quick lunch or impromptu dinner.
No matter how diverse the crowd, those lucky enough to taste this Scamorza Alla Pizzaiola will all agree on how great this simple meal is. Don’t hesitate to go for the best possible quality when you’re shopping the ingredients, it’ll make all the difference.
1.
Scrub the peeled garlic in a profound flat-bottomed saucepan and let your sliced onions caramelize in a drizzle of olive oil (leave the garlic whole). While you’re doing this, cut your cherry tomatoes in 4 and add them to what’s already in the saucepan.
2.
Then add your passata or peeled tomatoes.
3.
Cut the scamorza into thick slices, then place the slices flat on the tomato sauce.
4.
Cover the saucepan during the first half of the cooking time, while gently stirring the sauce around the scamorza.
Total cooking time shouldn’t be much more than 15 minutes.
Add oregano and fresh basil, finish with some salt and pepper.
5.
Serve immediately on thick slices of country bread.
Pictures : Louis Vielle
Words : Bjorn Dossche
