Whole grain farfalle with shrimps

IMG_2129

Ingredients:

  • 500 gr whole grain farfalle
  • 300 gr shrimps peeled
  • 1 red onion finely chopped
  • 2 garlic cloves chopped
  • 60 gr fennel finely chopped
  • 60 gr leek finely chopped
  • 1 red pepper chopped in cubes
  • 30 ml white wine
  • 15 ml ouzo
  • 200 ml tomato sauce or 3 tomatoes in cubes
  • 100 ml fish or vegetable stock
  • 50 ml olive oil
  • 1 star anise
  • 10 gr fennel seeds
  • sea salt-pepper
  • 100 ml fresh cream(optional)
  • 30 gr chopped parsley

IMG_2128

Cooking instructions:

In a big pan heat a tablespoon of olive oil and cook the shrimps for 2-3′.Add ouzo and remove from heat.

In a casserole heat the rest of the olive oil and cook the onions,garlic,leek,fennel and pepper for 4′.

Pour the white wine and fennel seeds,until it evaporates.

Add the tomato sauce,the stock,star anise and bring to the boil in medium heat.

Simmer for about 20′ and during this procedure,boil the pasta as instructed.

Add the shrimps to the sauce,salt,pepper,parsley and pasta, stiring all the ingredients for 1′.

Remove from heat and add cream for a smoother taste.

Serve and accompany with a rose organic wine!

IMG_2130

Advertisements

Fennel and carrot soup with orange zest and tarragon scented croutons

IMG_2107

Ingredients:

  • 1 kg fennel cut in big pieces
  • 1 kg carrots grated and cut in big pieces
  • 2 potatoes
  • 2 leeks finely chopped
  • 2 onions finely chopped
  • 2 oranges(zest only)
  • 1,3 lt vegetables stock
  • 100 ml white wine
  • 100 ml cream
  • 6 toast bread slices
  • 3 t.s butter
  • 3 t.s olive oil
  • sea salt
  • white pepper
  • 1 t.s tarragon
  • 1/2 t.s sweet paprica

Cooking instructions:

In a casserole heat the olive oil and cook the vegetables for about 10′.

Add the white wine and then add the stock(hot).

Simmer the soup for about 30′ until the vegetables are tender.

Remove from heat,add salt & pepper and put the soup in a blender or peemer,until becomes smooth.

Add the cream and orange zest and simmer the soup again for 2′.

Cut the toast bread in small cubes,put them in a cooking layer and mix them with the butter,salt,pepper,tarragon and paprica.

In a preheated oven(150 degrees),bake the croutons for 20′, until they are dry and golden brown.

Serve the soup in hot  bowls,sprinkle croutons over the top and enjoy!

IMG_2108