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.

>> more combinations with pasta

                   

Mediterranean Savor: Noodle soup with color

⚫ When preparing a cream soup or soup, I usually remove liquid from the cooking to prepare, afterwards, other dishes like the pasta soups (of durum wheat semolina).

In this way, the soups are more nutritious and, in addition, are easy and quick dishes to prepare for dinner, above all, for winter days.

So that the soup doesn´t have a very concentrated flavor, dilute the vegetable stock in water and rectify the flavor with a little salt. On this occasion, the vegetable stock I have used is the one of the Purple broth.

>> see more broths recipes

                   

Mediterranean Savor: Couscous soup

◼  I made this soup with the stock obtained from cooking some chickpeas when preparing hummus (chickpeas paste).

Add to the stock, together with the onion and some chickpeas, a little water to reduce the concentrate, one stalk celery, finely chopped (optional, if I have it, I add it) and rectify the salt.  

 
Once boiled, crush everything with an electric mixer to get a liquid and homogeneous mixture. Add ½ coffee cup or 3 tablespoons, per liter of stock, of a blend of couscous with flower petals from organic farming, already prepared, which I buy in the store in the section of organic foods.  

◼  It is a soup, ideal for supper, since it makes you feel better and with calming effect.

>> see more broths recipes

                   

Mediterranean Savor: Golden noodle soup

◼  I made this soup with the stock obtained from cooking some chickpeas when preparing hummus (chickpea paste).

Add a little water to the stock to reduce the concentrate and rectify the salt. Bring to boil and add the noodles; when ready (practically in less than 10 minutes), pour the sauté garlic with sweet paprika over the soup.

◼  For the sautéed garlic: Chop one clove garlic finely, sauté it in a little extra virgin olive oil and add the tip of a coffee spoon of sweet paprika.

>> see more broths recipes