(Alessandra's) Terrine of vegetables ‘in scapece’ - and sharing recipes for free on the internet

A friend told me that I should put my recipes on Instagram, in same ways she is right, I spend a lot of time on Insta (more than with blogger) but I don't want to give up my (numerous) blogs the Blogger blog, they are a great archive, a diary, and collected thousands of free recipes, which have been made and shared many times, and also a source of inspiration to a number of people in the food business. Of course many of these have also been 'copied' (without credits of permission) even by some 'sort of famous' food writers and chefs... but I don't mind, I blog to spread the gospel of good, fresh, simple vegetarian food, and it is working. If the the same recipes ideas reach people through AB instead of me just because AB is well know, I am happy for it! Plus in my job I give a lot of recipes away, or consult or write for others. Easy. 
But I admit that sometimes I raise my eyebrows if I see one of my recipes in a magazine (and without permission).  It may be lightly adapted in wording and newly photographed, but I still know, immediately that it was taken from one of my social media because I am well aware of which recipes are mine, down to what percentage, if part traditional of inspired by others. But mostly it tells me more about the people/companies who re-use these resources for their own gain, and to the fact that if you put something online then you should let it go! 

So I am not sure if I will find the time or energy to publish recipes on Instagram as well, I'll start with one of my most loved creations and see what's happens. After all if one of my recipes ends up in a magazine or someone else blog I usually find out because one of my readers tells me, which means that others notice it too, so best to share the best!

Like this one for example, which I first published on this blog 10 years ago with the name of Torta di Verdure in Scapece. Scapece is an Italian way of 'marinating' food, (like escabece in Spanish) but I know that this torta/terrine is my own. I shared it with an Italian food forum and went down very well (as well as it goes down at the table) and I made it many more times since so it is truly tasted. Then a few days ago a took a photo and decided that since it is such an amazing vegan recipe I should share on Insta and with an English name, terrine of vegetables ‘in scapece’. 

I truly do hope that chefs, and everyone else, start making it, it tastes soo good that it has to be shared! Someone may even re-publish it, I don't mind, and perhaps they will choose to add Alessandra's on the recipe? Or maybe a credit in the book? Or send me a box of chocolates and a thank you note :-). Who knows... 


Anyway, I copy and paste the recipe from Insta, try it!!

The best dish of the Holidays is this terrine of vegetables ‘in scapece’. It takes an afternoon to make and at least two days in the fridge after that, but it is AMAZING ❤️🧡💜💚 

Fry many (many many) eggplants, zucchini and coloured capsicums slices in olive oil. Place on kitchen paper and add salt as you work. Peel the capsicums after frying. Layer the slices in a terrine adding chopped Italian parsley and garlic, plus breadcrumbs, after each layer and spraying with some white balsamic vinegar. Press down as you assemble. Use lots if parsley and garlic! Don’t skip layers! Press down well before covering - add a weight on top if necessary. Refrigerate for at least two days before tipping out. Slice and serve 😋 #sharingmyrecipes#vegetarianvibes