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Dear Readers,

In Summer 2018 I decided it was time to move on to a more user-friendly blog with a clear distinction of categories and focussing on countries with which we share a personal history. Each and every recipe comes from the heart and has a place in our multi-cultural family.

I sincerely hope to get you on board again with my new blog. You'll find my writings on the self-hosting site called "Expat with Kids Recipes": https://expatwithkidsrecipes.com

Pesto Genovese

When making their beloved pesto, Ligurians use sweet, delicate basil Genovese and remove any green sprouts from the center of the garlic cloves to avoid bitterness. The key to bright green color that stays: muddling the ingredients very finely in a marble mortar with a wooden pestle, since a blender’s blades can be too violent. When storing, top pesto with a thin layer of olive oil and refrigerate.

Ingredients:
2 tbsp pine nuts
1 tsp kosher salt
2 garlic cloves, preferably a delicate red-skinned variety, peeled
2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups)
6-8 tbsp olive oil
1⁄4 cup Parmigiano-Reggiano
1⁄4 cup Pecorino Sardo

Preparation:
1.) In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
2.) Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
3.) Slowly add the oil while stirring with the pestle until emulsified.
4.) Add both cheeses and stir with the pestle to incorporate.

Angel Hair pasta with tomatoes and shrimp

A quick and healthy family dinner recipe that can also be served at a dinner party and let you shine.

Ingredients:
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 pint cherry tomatoes, halved
Kosher salt
8 ounces angel-hair pasta
8 cups chopped escarole, kale and/or Swiss chard
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 cup fresh basil, chopped
Grated zest and juice of 1/2 lemon

Preparation:
1.) Bring a large pot of salted water to a boil.
2.) Add the pasta and cook as the label directs, adding the greens to the water.
3.) Drain and rinse under cold water; transfer to a large bowl.
4.) Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
5.) Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute.
6.) Add the shrimp and cook until pink, about 3 minutes per side.
7.) Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
8.) Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice. 9.) Toss together and decorate with a leave of basil.

Mediterranean Chicken

A delicious dish which will transport you directly to the shores of Southern Europe. It takes a little bit of preparation but is definitely worth the effort.

For the chicken:
2 tablespoons extra-virgin olive oil
1 lemon, washed and quartered
3 cloves garlic, peeled and smashed
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 branches fresh rosemary or 1 teaspoon dried
4 boneless, skinless chicken breasts, butterflied

For the salsa verde:
1 cup flat-leaf parsley, chopped
1 cup mint leaves, chopped
2 cup basil, chopped
1/3 cup extra-virgin olive oil
3 garlic cloves, finely chopped
3 tablespoons capers, rinsed and chopped
4 anchovy fillets, bones removed, soaked and chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/8 teaspoon freshly ground pepper, or more to taste
Coarse sea salt, to taste

For the side of tomatoes:
1 tablespoon olive oil
1 garlic clove, whole
1 pint cherry tomatoes
Splash of balsamic vinegar

1. To marinate the chicken: In a large plastic sealable bag, squeeze the juice from the lemon and add the lemon itself. Add all the remaining ingredients, seal carefully, and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.

2. To make the salsa verde: Mix all ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day, and remove an hour or so before serving.

3. To cook the chicken: Lightly spray a stovetop cast iron griddle with oil and heat over medium-high heat until smoking.

4. Remove the chicken from the marinade and pat off excess marinade. Place the chicken on the griddle and cook about 2 to 3 minutes per side. Turn the chicken and cook 2 more minutes, until cooked through.

5. To make the tomatoes: Heat the oil in a small saute pan over medium-high heat. Add the garlic and tomatoes and splash of balsamic vinegar, and saute for 2 to 3 minutes, until the tomatoes are warmed through. Crush lightly with a wooden spoon and serve.

6. Place the chicken on a platter and top with the salsa verde with the tomatoes on the side.

Butternut Risotto

Risotto comes from the Northern part of Italy and is normally a primo (first course), served on its own before the main course, however, it can also be served as a main dish for family dinners. Just remember to use the widest pan you have so the rice forms one layer, this helps it cook evenly.

Ingredients:
1 small butternut squash
6 cups vegetable stock
3 tablespoons unsalted butter or extra-virgin olive oil
2 cups risotto rice
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese, for topping
Chopped fresh parsley, for topping

Preparation:
1.) Break down the squash
- Cut the stem end off the squash, then use a vegetable peeler to remove the skin.
- Slice in half lengthwise.
- Scoop out the seeds and stringy pulp from one half.
- Reserve the other half for another use.
- Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.

2.) Cook the squash
- Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer.
- Melt the butter in a large saute pan over medium heat.
- Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes.
- Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.

3.) Make the risotto
- Stir in the rice and season with salt and pepper.
- Add a ladleful of hot stock to the rice and cook, stirring, until absorbed.
- Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
- About halfway through, add more salt and pepper to taste.

The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.

4.) Serve the risotto
- Transfer to serving bowls or a platter and top with Parmesan and parsley.
- Never leave finished risotto in the pan as it will keep cooking into a mush.

Raspberry and Prosecco Tiramisù

Discover an exotic twist to a traditional Italian dessert made with mascarpone, red fruits and ladyfinger biscuits, soaked in prosecco, a sparkling Italian white wine. An elegant and tasty summer dessert.

Ingredients: (6 persons)
50 gr caster sugar
3 egg yolks
125 gr Mascarpone
20 cl full liquid cream
200 gr fresh raspberries
30 gr caster sugar
20 cl water
12 Ladyfinger biscuits
15 cl Prosecco

Preparation:
For the cream:
1.) In a bowl, add the egg yolks to the sugar with a whisk, eventually adding the mascarpone with a spatula.
2.) Whip the cream and gently add it to the mascarpone cream.
3.) Pour the mixture into a piping bag fitted with a plain tip and refrigerate.

For the raspberry coulis:
4.) Mash the raspberries with a small mixer. Add the sugar and water and whisk briskly.
5.) Pass the juice through a sieve to separate the juice from the raspberry pulp.

For biscuits:
6.) Mix the prosecco and half the fresh raspberry juice.
7.) Place biscuits in a bowl and cover/soaking them with the juice.
8.) Prepare the Tiramisu in cocktail glasses: start with a layer of biscuits, then pour some raspberry pulp over it. Add a layer of cream. Continue filling the glasses and ending with a layer of cream.
9.) Let cool for 30 minutes.

To serve:
10.) Prune raspberries. Place one half in center of each glass, then drizzle with raspberry puree.

Sicilian Fennel Salad

Here's a different kind of salad dish. In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. You can substitute with arugula if you can't find wild chicory.

Ingredients:
3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup black olives

Preparation:
1.) Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2.) Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
3.) Tear arugula into large pieces and arrange in the salad bowl.
4.) Slice fennel bulbs into long strips.
5.) Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Basic risotto

This is the basic recipe for risotto, through this recipe one can truly appreciate and understand how short grain rice, when cooked using the right technique, becomes a marvel of texture and viscosity. To this basic recipe any flavoring can be added, giving the risotto has a new personality each time.

Ingredients:
3 tablespoons extra-virgin olive oil
1 cup onion, minced
2 tablespoons shallots, minced
2 cups arborio rice
½ cup white wine, dry
6 cups chicken stock
½ teaspoon salt, or as needed
2 teaspoons unsalted butter
½ cup Parmigiano-Reggiano, freshly grated
freshly ground black pepper

Preparation:
1.) In a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes.
2.) Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
3.) Pour in the wine and stir well until evaporated.
4.) Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed.
5.) Continue to add hot stock in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take from 16 to 20 minutes from the time the wine was added.
6.) Remove the casserole from the heat. Beat in the butter until completely melted, then half of the grated cheese. Adjust the seasoning with salt, if necessary, and pepper.

Top each serving with some of the remaining grated cheese; serve immediately, ladled into warm shallow bowls.

Spinach pasta salad

Here's a great way to incorporate your greens into a healthy and delicious dish. Who can resist a refreshing pasta salad?

Ingredients:
For the salad:
2 1/2 cups bowtie pasta
2 cups spinach
1 bunch cilantro
1/4 cups onion, finely diced
2 garlic cloves, finely chopped
2 avocados, diced
1 can navy beans or chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
For the Dressing:
Juice of a lemon
2 tsp olive oil
1 tsp sugar
2 tsp mustard
1/2 tsp cumin
Salt and pepper, to taste

Preparation:
1.) Bring a large pot of water to a boil. Cook pasta until done, about 7-9 minutes. Drain pasta and set aside.
2.) Place cilantro and spinach in a food processor and process until chopped into tiny pieces.
3.) Add greens to a medium bowl.
4.) Add the garlic, onion, tomatoes, avocado, and beans.
5.) Toss in cooked pasta, and stir until combined.
6.) Pour dressing over the top and fold into salad until well coated.
7.) Refrigerate for at least 10-15 minutes to let flavors combine.

Pasta salad with ham, rucola and tomatoes

Monday morning and nothing left in the fridge? The kids lunch boxes have to be packed fast and even though there is nothing else in the cupboard, you'll always find a box of pasta in an Italian household. Simple, fast and yummy!

Ingredients: (Serves 4)
300 gr short pasta (such as penne)
salt
250 gr arugula salad
300 gr cherry tomatoes
80 gr of boiled ham (sliced)
½ lemon
4 tbsp white balsamic vinegar
5 tablespoons olive oil
1 pinch of brown sugar
pepper

Preparation:
1.) Cook the pasta in salted water until al dente.
2.) In the meantime, wash arugula, spin dry and pluck little as you like.
3.) Wash and halve the tomatoes.
4.) Cut ham into strips.
5.) Squeeze half a lemon, mix with vinegar and oil and season.
6.) Drain pasta and mix all ingredients.

Shrimp, Lemon & Basil Risotto

A little lemon zest goes a long way in this lush risotto, brightening up the dish and playing off the briny shrimp and aromatic basil.

Ingredients:
3 tablespoons olive oil
1 medium onion, finely chopped
Kosher salt and pepper
2 cloves of garlic, finely chopped
3/4 cup Arborio rice
3/4 cup dry white wine
3 1/2 cups low-sodium chicken or vegetable broth
1/4 cup grated Romano or Parmesan (1 oz)
1 lemon
1 pound medium peeled and deveined shrimp
1/2 cup fresh basil leaves, torn

Preparation:
1.) Heat 2 tbsps of oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2.) Add the garlic and cook, stirring, for 1 minute.
3.) Add the rice and cook, stirring, for 1 minute.
4.) Add the wine and simmer until absorbed, 5 to 7 minutes.
5.) Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes.
6.) Stir in the Romano.
7.) Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon, then thinly slice the strips. Squeeze the juice from the lemon (you should get 3 tbsp) into a small bowl.
8.) Heat the remaining tbsp of oil in a second large skillet over medium-high heat.
9.) Season the shrimp with 1/2 tsp salt and cook for 2 minutes.
10.) Turn the shrimp, add the lemon zest and juice to the skillet and cook until the shrimp are opaque throughout, 1 to 2 minutes more.
11.) Fold the shrimp mixture into the risotto along with the basil.

Pizza Scrolls

This is a fun and easy recipe to make with your kids. The perfect after-school snack that every child will love.

Ingredients:
Puff Pastry Sheet
Basilico Tomato Sauce
Salami
Cheese

Preparation:
1.) Defrost the pastry slightly and roll out
2.) Cover pastry sheet with basil tomato sauce
3.) Cover with salami and cheese
4.) Roll up pastry sheet and slice into 1.5cm segments
5.) Place on lined baking tray and cook in a very hot oven 220C for 8 minutes or until golden.
6.) Allow to cool slightly before serving.

Roasted Butternut Squash Salad

Pumpkin, one of my favourite varieties of winter squash, is rich in potassium, fiber, and vitamin C and is wonderful roasted, used in soups or stews, or mixed with other vegetables. I roasted cubes of pumpkin for this salad and mixed it with peppery arugula greens, which I then dressed with a light maple syrup kissed light vinaigrette.

Ingredients
1 1/2-pound butternut squash, peeled and 3/4-inch diced
good olive oil
1 tablespoon pure maple syrup
salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Preparations:
1.) Preheat the oven to 400 degrees F.
2.) Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
3.) Roast the squash for 15 to 20 minutes, turning once, until tender.
4.) Add the cranberries to the pan for the last 5 minutes.
5.) While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
6.) Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
7.) Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Rucola, Watermelon & Feta Salad

Here's a little taste of Italy to get you into the summer mood. Refreshing, tingy and creamy all in one delicous bite!

Ingredients:
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes

Preparation:
1.) Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
2.) Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
3.) Place the arugula, watermelon, feta, and mint in a large bowl.
4.) Drizzle with enough vinaigrette to coat the greens lightly and toss well.
5.) Taste for seasonings and serve immediately.

Pizza with asparagus, tomatoes and Cantal cheese

Here is a pizza with a twist. A quick and easy light and soothing delight…

Ingredients: 
1 rectangular fine pizza dough
4 slices of skewered ham
3 tablespoons of fresh cream
12 green asparagus
12 glazed tomatoes
a few snips of chives
20 to 30 g of cantal cheese
Pepper

Preparations:
1. )Preheat your oven to 200 °C (th. 6-7).
2.) Wash the green asparagus, peel them and plunge in boiling water from 8 to 10 minutes until they are nice and tender.
3.) Verify the cooking with the tip of a knife. Pass for a few minutes under cold water to stop the cooking.
4.) Unroll the pizza dough on an oven plaque covered with baking paper.
5.) Spread the fresh cream on all the surface and place the asparagus and glazed tomatoes on the cream.
6.) Cut the ham in thin strips then in big squares and place them on the pizza.
7.) Sprinkle with chiseled chives and slivers of Cantal cheese, add ground pepper.
8.) Bake for 18 to 20 minutes while watching the cooking.

Tip: Serve your pizza with an arugula salad.

Peperonata

My son's favourite two vegetables combined in one scrumptious dish. Simple and easy as 1,2,3. It makes a great antipasto served with bruschetta.

Ingredients:
⅓ cup extra-virgin olive oil
4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into ¼" strips
4 cloves garlic, thinly sliced crosswise
½ medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar

Preparation:
1.) Heat oil in a 4-qt. saucepan over medium-high heat.
2.) Add peppers, garlic, onions, and ½ cup water and season with salt and pepper.
3.) Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
4.) Stir in vinegar and transfer to a serving bowl.

Parmeggiano baskets with mixed salad

Here is an easy but impressive salad to serve when your in-laws come for dinner.

Ingredients:
For the parmesan crisps:
80g grated parmesan cheese
For the salad:
100g salad greens, such as ruby gem, rocket, oak leaf, cos or baby spinach
100g mixed fresh herb leaves, such as parsley, basil, oregano, chives or coriander
150g grape tomatoes, cut in ½
40g thinly sliced red onions
80g cucumber, peeled and thinly sliced
60ml high quality extra-virgin olive oil
60ml red wine vinegar
Salt
35g toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Preparation:
For the parmesan crisps:
1.) Preheat the oven to 190C/Gas Mark 5. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching.

2) Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate. You can also let them dry over an upside down cup in order to make parmeggiano baskets to serve the salad in.

For the salad:
1) Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in kitchen towels then sealed in plastic bags in the crisper drawer of your refrigerator.
2) In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavourful but not soggy.

3) Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp or place salaed in baskets.

Anglo-Italian Ragu

My Neapolitan mother-in-law starts cooking at 6am in the morning. Admittedly her ragu is unbeatable. I have a quick version of ragu but it does allow me to stay in bed a little longer.

Ingredients:
1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound minced beef
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes
1/2 cup whole milk

Preparation:
1.) Finely chop the onion, celery, carrot, garlic and rosemary.
2.) Heat the olive oil in a large saucepan over medium-high heat.
3.) Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.
4.) Add the beef, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes.
5.) Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Antonio's Pasta

This recipe dates back nearly 30 years.

A (preciously garded) scribble received from a friend who today is Milano's integrated communication guru. And since he's Italian he MUST be good at communication just like the Italians are unbeatable at food and cooking. Well, he has made a business out of his passion, and his business is his life. Music and cooking are just two of his many hidden talents.

I am sure he smiles upon my little blogging attempts of communicating to the world in pink and purple but I know he has a heart of gold and has always encouraged me in my latest projects.

This one is for you Antonio!

Buon Compleanno

Ingredients:

500gr torciglioni
1 can tomatoes
1 tin of tuna in olive oil
capers
black olives
green olives
anchovy sauce
oregano
oil
salt
pepper

Preparation: 
1.) fry tomatoes in a pan with some oil until dark
2.) in a second pan fry tuna fish in oil for 3 minutes
3.) add the olives (cut in circles), capers and anchovy sauce to the tuna fish
4.) pour tuna mixture into tomatoe sauce and cook for further 10 minutes
5.) add salt and pepper to taste
6.) mix with al dente pasta

Buon Appetito!

Stuffed Peppers

Since our household is partly Italian we usually have home-made tomato sauce (ragu) in the fridge or freezer. Couscous is another dish we serve and usually have some left over. What can I say? We are a truely International family. Following is a recipe that uses both.

Ingredients:
4 bell peppers, halved lengthwise, seeds removed
3 cups ragu
1/2 cup couscous
3/4 cup blond raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons of red wine vinegar
1/2 cup of fresh parsley, chopped
2 tbl tomato paste
2 tablespoons olive oil

salt

Preparation:

Preheat the oven to 450 degrees F. 

1.) Sprinkle bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt and place in oven.  Bake until the peppers soften, 20 to 30 minutes.

2.) Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

3.) Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large baking dish. 

4.) Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.

5.) Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.