I have been meeting the most wonderful people from all over the world at the Onion Athens‘ cooking workshops over the past few months. I adore sharing traditional Greek recipes just as much as learning participants favorites too. Just last week Garry and Cindy mentioned […]
It’s a great blessing to have friends who share your interests, especially when they’re willing to share their own experience. Calliope comes from small Stomio Larissas in central Greece and is fortunate to receive regular reinforcements in the form of food parcels from her village. […]
The best seafood is fresh! Agreed, but come Tuesday afternoon, counting down the minutes, the seconds until dinner time, the best seafood fast and readily available. So fresh shelled mussels in the refrigerator or in the freezer (if you have thawed them) is a delicious, nutritious and inexpensive shortcut when weekday dinners need to be ready in no time. Mussels are particularly rich in iron and vitamin B12, so very useful when fasting for Lent or for young kids where every bite counts.
The frozen mussels are pre-cooked and easy to overcook, so you will need to reduce the cooking times you will see below by half. With a little care they will remain tender. If you read the recipe through so that the steps are clear and you have your ingredients prepared, dinner is ready in 20-25′.
- 2 tbsps. Olive oil
- 1 small onion, finely chopped
- 500 gr. tomatoes, grated
- A few basil leaves or 1 tablespoon Basil pesto
- 4 garlic cloves
- 500 gr. Mussels, rinsed and shelled
- 60 ml white wine or 2 tbsp lemon juice if you are serving children
- 400 gr. Spaghetti
- grated lemon zest and finely chopped parsley for serving
In a saucepan saute the onion in half the oil, until translucent. Add half the garlic and 30″ later the grated tomato. Season and allow to simmer uncovered for about 15 ‘-20 ‘.
In a large saucepan of boiling salted water, add the spaghetti and boil for 2 ‘ less than the label on the packaging. Have the colander ready.
In the meantime, in a large wide frying pan, sauté the remaining oil, the remaining garlic with the mussels for 2 minutes and add the wine. Allow to evaporate while adding the basil to the tomato sauce. Stir the sauce well and pour into the pan with the mussels. Simmer for 2 ‘, then add the strained spaghetti, stir well and take off the heat. Serve immediately with the lemon zest and parsley.
Giouvetsi is a traditional Sunday family dinner dish, typically made with stewed meat baked in a clay pot with orzo pasta. Though in modern years veal is the meat most commonly used, yearling lamb or goat were the traditional choice. The full sweet taste of […]
- 1 red onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 leek, chopped
- 2 carrots, diced
- 2 sticks of celery, chopped
- 1 courgette, diced
- 1 potato or half a celeriac root, diced
- 400 g of soaked and spouted* cannellini beans
- 2 slices pancetta finely sliced
- olive oil
- ½ teaspoon dried thyme
- 1 fresh bay leaf
- 500 g grated tomatoes
- 1,5 litres homemade bone broth or vegetable stock
- 120 g short pasta such as ditali or “kofto”- κοφτό
- 2 tbsps basil pesto, optional
Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the pancetta and fry gently for 2 minutes, or until golden. Add the garlic, onion, carrots, celery, courgette, leek, thyme and bay leaf and simmer for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the potato, cannellini beans, tomatoes and stock. Stir well, cover and simmer for about 30 minutes, or until the potato is cooked through. .
Add the pasta and cook for 1 minute less than the instructions on the packet to ensure pasta is al dente.
Stir through the basil pesto and season with salt and black pepper. Serve with crusty bread.
*If you haven’t sprouted the beans, you will need to parboil them for about 40′ before adding them to the soup.
Soaking and sprouting saves cooking time, makes beans better digestible and their nutrients more readily available.For more information see here