John Myers
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Italy – Sea – Greece
The perfect italy – sea – greece recipe with a picture and simple step-by-step instructions.
- 300 g Seafood Cocktail TK
- 1,5 dl Fish stock
- 5 tbsp Extra virgin olive oil
- 4 Pc. Clove of garlic
- 1 Pc Spring onion fresh
- 80 g Olives green
- 80 g Black olives
- 1 Pc Chilli pepper
- Frozen parsley
- Thyme origano own
- Salt pepper
- 500 g Spaghetti N ° 5
- 20 g Pine nuts
- 200 g Diced feta
Cooking seafood:
- Bring the fish stock to the boil, add seafood, leave the warm spring to stand for 5-6 minutes. Strain and keep warm
Cooking spaguetti:
- Bring the salt water to the boil, when it is bubbling then add the spaguetti (without oil) and cook it very al dente (because we will continue to cook it with the sauce for 1-2 minutes). Roast the pine nuts in a frying pan without fat until they are fragrant.
In the meantime, cook the sauce:
- Let the oil get hot in a frying pan. Cut the garlic into slices and fry them until golden brown (you can leave them in or take them out, it doesn’t matter, the taste is in the oil) Cut the spring onion crosswise into strips and toss with them. Add black and green olives, chilli and herbs for a moment while steaming. Spices with salt and pepper but be careful, salt is already everywhere.
Prepare the dish:
- Add the sauce to the spaguetti with half of the feta and mix carefully. Simmer everything together for 1-2 minutes.
Serving:
- In a preheated deep pasta plate (soup plates are also suitable) scoop the spaguetti with the rest of the feta and sprinkle the pine nuts with the thyme flowers. A glass of Chianti or ……
- o ° ˜ “ª¤.¸ ღ¸.¤ ª” ˜✵ Enjoy your meal …. enjoy it !! o ° ˜ “ª¤.¸ ღ¸.¤ ª” ˜✵
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