Mediterranean Savor: Macaroni

▪  The pasta of durum wheat semolina is cooked in a few minutes from the moment the water begins to boil, between 7 and 9 minutes.

Once cooked the pasta, pour it into a colander to drain the hot water and rinse it with cold water.

▪  In a large skillet, cover the bottom with a little extra virgin olive oil to sauté a Hokkaido squash (of sweet-flavor), cut into small dices; when it is nearly tender, add the pine nuts and raisins , stir and allow the pine nuts to brown. Then, add the macaroni, stir to heat it and ready. 

At serving time, we can give a special touch to the dish with some drops of balsamic vinegar of Modena (to taste).

                   

Mediterranean Savor: Warm fusilli salad

◼  In a saucepan bring the water to a boil with a dash of salt and a drizzle of extra virgin olive oil. When it comes to a boil, add the pasta and also the peas (frozen). The cooking time is short, between 7 and 9 minutes. Drain the hot water with the help of a colander, rinse the pasta and peas with cold water.

◼  In a large skillet, sauté in a little olive oil one Hokkaido squash (of sweet- flavor and easy to chop), cut into small dices. When tender, add the pasta and the peas so that everything can warm up. 

                   

Mediterranean Savor: Spaghetti

◼  The pasta of durum wheat semolina is cooked in a few minutes from the moment the water begins to boil, between 7 and 9 minutes. Once cooked the pasta, pour it into a colander to drain and rinse it with cold water.

◼  In a large skillet, cover the bottom with a little extra virgin olive oil to sauté one Hokkaido squash (of sweet-flavor and easy to chop), cut into small dices; when they are tender, add the spaghetti to heat.

◼ We serve and can add some pomegranate seeds (fruit that appears in markets when autumn begins)

◼  The combinations are always to taste of the one who prepares the recipe. What I suggest are ideas.

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