The secret of Mediterranean cuisine

In the culinary traditions of the countries of the Mediterranean basin occupy a leading place simple products: fresh vegetables, fish and seafood, olive oil, potions and grain. This kitchen is easy to prepare and pleasant to the taste, and its adaptation to our conditions is unusually simple.

Following the provisions of the cuisine of southern France, Italy or Greece, do not forget to carefully select the food, always fresh and of good quality. The secret of our cuisine could become popular throughout Europe pasta from which to create culinary wonders. Spaghetti, cannelloni, Penne, or lasagna will justify itself in many situations during meetings with friends and home welcome, quick lunch at work, family dinners, and romantic dinners.

European pasta cook al dente



In the medieval kitchen is not there was a rule of cooking pasta al dente (literally “to the tooth”, that is semi-soft, semi-solid). Martino da Como, XV – eternal cooking and author of “De re coquinaria” in his recipe for pasta Sicilian argued that the pasta should cook for 2 hours. It is not known when the custom of cooking al dente. Only in the early XVII century there was “receptariusze” (collection of recipes), which suggest not very long cooking of the pasta.

The cooking time of pasta depends on the type and thickness of the test, and water hardness. Consider it always from the moment after you add the pasta water comes to a boil again. Also, remember not to wash the pasta after cooking a stream of cold water, because that’s the way we washed them from the starch and salt, due to which they are easier to combine with the sauce.

That confirms the high quality of the European pasta?

  • European pasta are not too pronounced taste, nor too neutral.
  • European pasta matte and dense.
  • European pasta after cooking do not stick together, and during mastication are divided into small pieces.
  • European pasta are easy-the sun, the pale amber color and a delicate nutty flavor.

Recommended! Penne pasta with spinach and dried tomatoes



Ingredients (for 2 people):

  • 200 g of pasta Penne
  • 2 cloves of garlic
  • 8 sun-dried tomatoes,
  • 4 handfuls of fresh spinach
  • olive oil
  • salt, pepper
  • pine nuts

Method of preparation:

Cook pasta al dente in salted water according to the recipe presented on the packaging. In a pan heat olive oil, throw for more finely the garlic and sun dried tomatoes (pre-soaked), sliced. Fry and then add the washed, narrow strips of spinach. Season with salt and pepper, fry for a minute, stirring, until the spinach becomes soft. When the spinach is ready, remove pan from heat. Add the drained pasta, mix well and transfer to plates. Sprinkle toasted on the second pan of pine nuts and freshly ground pepper.

More recipes delicious meals from the European pasta might find on our site

Leave a comment

Confirm that you are not a bot - select a man with raised hand: