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Vegetarian Pasta Palermo style. Homemade Spring Rolls

(I'll change the icon with a more appropriate when you have time)

Yesterday I saw a documentary about Sicilian cuisine, basically is a series that talks about all there is to cooking throughout the Mediterranean neo, which is to be always the same, except for differences ejecucióny to take advantage of seeds and varieties of each place. That is, there are dishes like fish stew are made throughout the Mediterranean in the same way ... only method that varies by location. The same thing happens with the gazpacho, which are all gazpachos but there are lots of regional varieties.

The documentary took a lot of recipes, but some of the point that if you can do because they are accessible to all, especially the ingredients and equipment. It is a vegetarian pasta dish ... one of many.

PALERMO PASTA VEGETARIAN STYLE (4 people)

* Category: single dish or first course
* No. of People: 4personas
* Level of difficulty: easy, but is a dish to eat at the moment.
* Time: Around half an hour or a little more.

* Ingredients:
-Pasta (spaghetti) 1 / 2 package. (+ Laurel, optional)
-3dientes garlic.
-vine tomatoes.
-Mint.
-Chili.
small-Capers.
-Parsley.
-Black Pepper.
-Oil.
-Salt to taste.
-Parmesan or similar.

* Recipe:

Cook the pasta until al dente. Here, everyone has their method, but a reliable way to know if it is looking at the transverse section of the tube of toothpaste, which should be more brown the outside, if all the spaghetti is the same color, we've been cooking. It is also advisable to take a droplet of olive oil and a couple of bay leaves in the water to cook the pasta to have more flavor and prevent sticking.

Meanwhile, chop the tomatoes and cut into cubes after haberles removed the seeds and as much water as possible. The intention is that we are the seeds between your teeth and having no water, the sauce is thick.

are caught the 3 cloves of garlic and cut into slices for stir-fry in oil. Here and each one has its own method: si queremos que el aceite coja mucho sabor a ajo, las laminas las aplastamos con la lamina de la hoja del cuchillo... así al sofreírlo, cojera mas sabor. Si por el contrario, no queremos que coja mucho sabor o que al menos no nos repita el ajo, antes de laminarlo, le quitamos el corazón. Eso ya es al gusto de cada cual.

Una vez sofrito el ajo, se saca del aceite y en él se echa el tomate junto a todos los demás ingredientes en el mismo orden que los he puesto: hierbabuena, guindilla (verde o roja, preferiblemente fresca y cortada en láminas), alcaparras, perejil picado, y sazonar con la pimienta negra y sal. Todo esto se fríe junto, but just enough to stay poached, not fried at all.

the end, after having cooked the pasta, is removed from the pan, drain with cold water (someone once told me that not to do because it would go all the vitamins, but that seems a little silly because the pasta has vitamins, take them-and because there is no better way to get it to cool before and takeoff) and thrown into the same pan in which it was Fried above, tossing the ingredients. In this case it is sacrilege to cut the spaghetti. So until all well stirred and to the point.

Finally racióny is served, put in the Parmesan cheese.


And eat.



ideal recipe vegetarian. To display: vegetarian food is not just cooked vegetable like that.