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What is Mediterranean cooking? Recipes?
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Amanida de macarrons -
Macaroni salad
1/2 pound macaroni or fusilli
2 eggs
4 ounces cooked ham - cut into 1/2 inch pieces
Extra virgin olive oil
Salt
Wine vinegar (optional)
Bring 3/4 gallon (3 liter) water to a boil in a big soup pot. When the water is rolling boil, add salt, and all the macaroni or fusilli at the same time while you stir the macaroni with a long-handled wooden spoon. Stir often.
Keep the macaroni or fusilli boiling hard all the time until they are al dente, meaning that you remove them from the heat when they still offer a slight resistance when you chew them. If they become mushy, this pasta salad recipe will be visually less attractive.
Drain the macaroni or fusilli immediately in a colander. Do not rinse them. To speed up the cooling of the drained pasta for this macaroni salad recipe, sprinkle a little olive oil over the macaroni, and spread them on a flat large tray until they reach room temperature.
In the meantime, heat a little oil in a frying pan, beat the eggs, add some salt, and make the omelet. Remove from heat, let it cool for a moment and dice it.
Place the cooled macaroni or fusilli in a serving dish. Add the dices of the omelet and ham. Mix well. Add olive oil and salt to taste, and a little vinegar. Mix thoroughly so that all the ingredients of this macaroni salad recipe blend correctly.
The best method for knowing how much oil you should add is to pour some olive oil from the bottle, add a somesalt, and taste one macaroni. Once you have prepared this pasta salat recipe two or three times, you will feel when the dressing is just right without any difficulty.
Variations of this macaroni salad recipe
You can replace the omelet with a boiled egg.
You can leave out the vinegar, if you don't like its taste
Fried Chicken
Serves 2
2 whole chicken legs – drumsticks and split breasts are also fine
2 tablespoons olive oil
2 sprigs rosemary
4 small sprigs thyme
Dried ginger root – grated. Or use ¾ teaspoon of ground ginger
6 leaves fresh marjoram – chopped. Or use ½ teaspoon of dried marjoram
Sweet ground red pepper
½ teaspoon ground turmeric
Salt
4 lime slices – Replace with 2 lemon slices if you don't have limes
A short dash of soy sauce
Fried chicken recipe preparation method
Preparation time: 5 minutes.
Cooking time: 30 minutes.
Sprinkle some freshly grated ginger on both sides of the chicken legs. Scatter the marjoram, a few pinches of red sweet pepper, the turmeric and salt to taste on both sides of the chicken pieces.
Heat 2 tablespoons of olive oil in a skillet or frying pan. Add the rosemary and thyme sprigs.
When the olive oil is hot, add the chicken thighs and brown each side uncovered for 5 minutes over low-medium heat. You should begin to see a nice crust.
Place 2 lime slices on top of each chicken piece and squeeze a little bit of lime juice over them too. If you use lemon use only 1 slice for each chicken leg, because lemons aren't as sweet as limes.
Pour a short dash of soy sauce over the chicken legs. Turn down the heat a little bit and cover.
Cook each side for 10 minutes. It's advisable to turn over the fried chicken pieces twice during the cooking time.
Serve this fried chicken recipe...
Garnished with sun-dried tomatoes in olive oil.
Or garnish this Mediterranean chicken recipe with onion rings slowly fried in olive oil or ghee (clarified butter).
Alternatively, garnish this simple chicken recipe with crispy lettuce salad seasoned with olive oil and salt.
Macaroni salad
1/2 pound macaroni or fusilli
2 eggs
4 ounces cooked ham - cut into 1/2 inch pieces
Extra virgin olive oil
Salt
Wine vinegar (optional)
Bring 3/4 gallon (3 liter) water to a boil in a big soup pot. When the water is rolling boil, add salt, and all the macaroni or fusilli at the same time while you stir the macaroni with a long-handled wooden spoon. Stir often.
Keep the macaroni or fusilli boiling hard all the time until they are al dente, meaning that you remove them from the heat when they still offer a slight resistance when you chew them. If they become mushy, this pasta salad recipe will be visually less attractive.
Drain the macaroni or fusilli immediately in a colander. Do not rinse them. To speed up the cooling of the drained pasta for this macaroni salad recipe, sprinkle a little olive oil over the macaroni, and spread them on a flat large tray until they reach room temperature.
In the meantime, heat a little oil in a frying pan, beat the eggs, add some salt, and make the omelet. Remove from heat, let it cool for a moment and dice it.
Place the cooled macaroni or fusilli in a serving dish. Add the dices of the omelet and ham. Mix well. Add olive oil and salt to taste, and a little vinegar. Mix thoroughly so that all the ingredients of this macaroni salad recipe blend correctly.
The best method for knowing how much oil you should add is to pour some olive oil from the bottle, add a somesalt, and taste one macaroni. Once you have prepared this pasta salat recipe two or three times, you will feel when the dressing is just right without any difficulty.
Variations of this macaroni salad recipe
You can replace the omelet with a boiled egg.
You can leave out the vinegar, if you don't like its taste
Fried Chicken
Serves 2
2 whole chicken legs – drumsticks and split breasts are also fine
2 tablespoons olive oil
2 sprigs rosemary
4 small sprigs thyme
Dried ginger root – grated. Or use ¾ teaspoon of ground ginger
6 leaves fresh marjoram – chopped. Or use ½ teaspoon of dried marjoram
Sweet ground red pepper
½ teaspoon ground turmeric
Salt
4 lime slices – Replace with 2 lemon slices if you don't have limes
A short dash of soy sauce
Fried chicken recipe preparation method
Preparation time: 5 minutes.
Cooking time: 30 minutes.
Sprinkle some freshly grated ginger on both sides of the chicken legs. Scatter the marjoram, a few pinches of red sweet pepper, the turmeric and salt to taste on both sides of the chicken pieces.
Heat 2 tablespoons of olive oil in a skillet or frying pan. Add the rosemary and thyme sprigs.
When the olive oil is hot, add the chicken thighs and brown each side uncovered for 5 minutes over low-medium heat. You should begin to see a nice crust.
Place 2 lime slices on top of each chicken piece and squeeze a little bit of lime juice over them too. If you use lemon use only 1 slice for each chicken leg, because lemons aren't as sweet as limes.
Pour a short dash of soy sauce over the chicken legs. Turn down the heat a little bit and cover.
Cook each side for 10 minutes. It's advisable to turn over the fried chicken pieces twice during the cooking time.
Serve this fried chicken recipe...
Garnished with sun-dried tomatoes in olive oil.
Or garnish this Mediterranean chicken recipe with onion rings slowly fried in olive oil or ghee (clarified butter).
Alternatively, garnish this simple chicken recipe with crispy lettuce salad seasoned with olive oil and salt.