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).

                   

Combination of sautéed spinach with chickpeas

◼  Sautéed spinach with raisins and almonds accompanied by cooked chickpeas.

◼  When I cook chickpeas to prepare Hummus, I cook them with an onion and some bay leaves; I usually cook more than I need to prepare the chickpea paste; so, on the one hand, I prepare hummus and on the other hand, another dish like this combination of sautéed spinach.

◼  In addition, I reserve the stock from cooking the chickpeas to prepare other recipes, for instance, a noodle soup.

◼  Spinach is cooked fast, in a saucepan with a little water and salt (to taste) or steamed. In a skillet, first sauté in a little extra virgin olive oil the raisins and almonds (or pine nuts, according to what you have on hand) and then add spinach, stir and ready to serve.