| The Mediterranean Diet |
| Tuesday, 25 July 2006 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Page 3 of 3 Recipes This is one of the most famous and easiest dishes of the Italian cuisine. It is said that if you want to uplift your spirits, then this dish is prepared. The curative power of garlic is well known.
Put some GIOVA extra virgin olive oil in a pan with some garlic and cook slowly until golden. In another pot cook spaghetti al dente, drain and put back into the still hot pot. Add parsley to the garlic in the oil, add all to the spaghetti and mix well. Sprinkle with freshly grated pepper and serve very hot. Do not add cheese.
Bucatini all'Amatriciana(Macaroni with bacon and tomato)
Typical dish from Central Italy. It takes its name from the city of Amatrice but is more famous as a typical Roman dish.
Heat GIOVA olive oil in a frying pan. Add bacon and onion, cook until golden. Add the chopped tomatoes and cook on medium heat. Add salt and pepper to taste. Cook pasta al dente, drain and place in a warm pot, together with to sauce and red pepper. Mix well. Add Romano cheese and mix again. Serve in hot plate with additional cheese.
Spaghetti alla Carrettiera(Spaghetti coachman-style)
This dish is for those who need an energy boost. It is a variation of the pasta with garlic and oil.
Fry garlic in GIOVA extra virgin olive oil, taking care not to burn the garlic. Add parsley, red pepper and salt to taste. Cook pasta al dente. Drain and mix everything, adding grated Romano cheese. Serve in a very hot plate.
Pasta e Fagioli(Pasta and beans)
This a famous dish can be prepared many ways it is particularly enjoyed in the winter.
Place all the ingredients except the pasta into a small pan. Cook slowly until beans are soft but not overcooking. Add boiling water. Add boiling water if necessary. Remember that the pasta will also absorb some of the water. Add pasta and cook until done. Do not overcooks Serve in a hot plate. Grate fresh pepper over dish as desired. NOTE: Add one tablespoon of GIOVA extra virgin olive oil when serve this plate.
Frittata di Spaghetti col pomodoro(Spaghetti omelet with tomato)
This dish is good for pasta leftovers, and is suitable for a picnic or for a midnight snack.
Make sauce by browning onions in GIOVA olive oil. Add tomato paste, basil and salt. Cook until thick. Cook spaghetti in salted water, drain al dente and mix with sauce. Add cheese, beaten eggs, and pepper. Mix well. Heat GIOVA olive oil to smoking point then add spaghetti mixture. Lower heat an brown omelet on both sides.
Trenette al Pesto(Pasta with pesto sauce)
This is everybody's favorite dish, good to look at and good to eat. Its beautiful green color and enticing aroma seduces everybody's taste buds.
Cook pasta al dente, drain but reserve a little bit of the cooking water which will help to thin the pesto. Put pasta in a hot pan, add GIOVA olive oil and mix well. Add pesto, thinned with the pasta cooking water. Mix well again. Add salt and pepper to taste. Serve with grated Parmegano cheese.
Salsa di Pomodoro(Quick tomato sauce)
This fresh-tasting sauce is suitable for all types of pasta.
Use fully ripe San Marzano tomatoes, grown in the Mediterranean sunshine. The taste will sweet and delicate. Chop the skinned and seeded tomatoes. Put sliced onions in a pan and add GIOVA olive oil. Sauté until translucent, add garlic and cook for additional three. minutes. Add other ingredients and cook on lively heat for 15 minutes, stirring frequently to avoid scorching.
Spaghetti alla Puttanesca(Hookers' pasta)
A very delectable dish. The origin of this name unknown. Perhaps it is because "THOSE WOMEN" ate it cold during their business.
Sauté the garlic with GIOVA extra virgin olive oil. When the cloves are golden add unsalted capers, pitted olives, anchovy fillets, some parsley and two tablespoons of water in which the pasta is boiling. Drain spaghetti when done al dente and pour them into the pan with the sauce, letting it absorb the flavor for a few minutes. Do not use cheese with this dish.
Vermicelli alle Vongole(Pasta with clams)
A delicious dish of the neapolitan cuisine. Very popular and quickly prepared.
Sauté garlic in GIOVA extra virgin olive oil. Open clams and place in a small pan. Filter water of the clams and pour into a pot with chopped tomatoes, a pinch of pepper and half the minced parsley. Cook for 15 minutes, then add shelled clams and let cook for 2 or 3 minutes. Add drained vermicelli, cooked al dente and add remaining parsley. Le Carne
Vermicelli alle Vongole(Pasta with clams)
A delicious dish of the neapolitan cuisine. Very popular and quickly prepared.
Sauté garlic in GIOVA extra virgin olive oil. Open clams and place in a small pan. Filter water of the clams and pour into a pot with chopped tomatoes, a pinch of pepper and half the minced parsley. Cook for 15 minutes, then add shelled clams and let cook for 2 or 3 minutes. Add drained vermicelli, cooked al dente and add remaining parsley.
Vermicelli alle Vongole(Pasta with clams)
A delicious dish of the neapolitan cuisine. Very popular and quickly prepared.
Sauté garlic in GIOVA extra virgin olive oil. Open clams and place in a small pan. Filter water of the clams and pour into a pot with chopped tomatoes, a pinch of pepper and half the minced parsley. Cook for 15 minutes, then add shelled clams and let cook for 2 or 3 minutes. Add drained vermicelli, cooked al dente and add remaining parsley. Basic Mediterranean Menu The preparation and seasonings vary from country to country, but the people of the Mediterranean region all eat lots of complex carbohydrate foods like vegetables, fruits, beans, pasta, rice and other grains, only moderate amounts of protein from fish, poultry and red meat, and use almost exclusively olive oil, a primarily monounsaturated fat that is naturally cholesterol-free. A typical meal uniformly starts with appetizers, such as a Moroccan olive salad, or Nicoise salad from Provence, or Turkish stuffed grape leaves. There is always bread, whether it be olive bread from Cyprus, or sesame bread rings from Egypt. Sometimes, depending on the season, a hearty Mediterranean soup, served withwarm, fresh bread, can be the entire meal, such as a heavy fava bean soup from Sicily or a Greek pasta soup. The main course in the traditional Mediterranean meal is plant-based, such as vegetables, pastas, grains or legumes, with an accompaniment of either fish or meat. This could be a Greek eggplant pilaf, or a simple Tunisian fish dish with couscous - a semolina grain.
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