Pasta with peppers and olives
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Boil water with a spoonful of Maggi spice The Secret of Taste Vegetables and salt and, when it boils, add the pasta. Let them boil for 8-10 minutes and drain them well.
Meanwhile, cut the bell pepper into strips and slice the olives.
Put the pasta in a bowl and add the olives, peppers, olive oil and lemon juice. If necessary, add salt.
Stir gently and serve.
Rice pasta with shrimp and olives
because gluten-free cereals bring harm to health, opt for those made of rice, soy or other cereals full. It will result in very tasty, healthy food, good to serve the whole family.
Rice pasta is a healthy alternative, dietary and extremely tasty for classic pasta, made from flour.
Elena Popa, nutritionist HERE NOW, he proposes us a recipe based on rice pasta , which have the quality of being extremely digestible, tonic and intestinal emollient. In addition, they are filling and delicious, and can be prepared all year round.
The stars of the preparation are shrimp. Although they are rich in protein, they contain only a small proportion of saturated fats. Have iron, important in prevention immature aging, because it acts effectively on muscular and skeletal system.
The richness of shrimp in selenium and vitamin Q 10, known as an element anticancer, makes them important in a protective diet for the whole body.
Recipe of rice pasta with SHRIMP and olives it is done to the maximum 15 minutes and it is very simple. For four people put a large package of pasta to boil in water for a few minutes.
Next, fry in a little olive oil a pepper cut into small squares and a few SHRIMP clean and wash beforehand. It adds cooked and drained pasta, a few tablespoons of the water in which they boiled, a few olives and join together on big fire. It adds Himalayan salt , a teaspoon of ginger dry, aphrodisiac that strengthens your immunity and about which you can read here and dried hot peppers.
Bread with olives, without much kneading
Homemade bread with olives, without much kneading, very soft and fluffy, baked in a cast iron pot. How to make bread without kneading? How to bake bread in a cast iron pot? How to make bread with a thin, fine crust? Written recipe and step by step video.
Bread with olives, without much kneading
We prepare a baking paper, which we grease with oil, we also grease our hands with oil and we pack the dough for the last time. We pack lightly, carefully. You will see that now the dough makes huge blisters, a sign that our bread will be very fluffy.
We put the dough on the baking paper we prepared and place it back in the bowl in which it grew. Cover the bowl and let it rise again for 20-30 minutes.
How to bake bread with olives?
Turn the oven to maximum heat.
Prepare the pot, which we preheat in the oven for 10-15 minutes. In this we put the dough with the baking paper. Sprinkle water on top, it will make the peel very soft.
Cover the pot and put it in the oven at maximum heat for 15 minutes, then reduce the heat to 160 degrees Celsius, medium heat, for another 30 minutes. After that, remove the lid and leave the bread until it browns nicely on top.
After removing the bread from the oven, grease it with a little water so that the crust softens.
Let the bread rest, relax and cool slightly. Okay, as much as possible, because it's great looking forward to breaking a crunchy corner and greasing it with butter & hellipMamaaaa, how good it is!
But when it cools, the peel is fine, thin, the core is soft, fluffy, sponge, a wonder. And the combination with olives is brilliant! And you know how well it goes with eggplant zacusca ? Iammmiii. I immediately brought a jar of zacusca from the pantry and opened it!
Bread with olives, without much kneading
I also leave the video recipe here, below.
Baked peppers in vinegar
Ingredient: 3-4 peppers
1 cup vinegar
2 tablespoons oil
salt to taste
1 teaspoon grated sugar
1 cup of water.
Bake the peppers on all sides until well browned, salt and toss in a saucepan with a lid. When they cool we can peel them very easily, that's why I make them the night before. After peeling, we cut them as we wish, into strips, larger or whole pieces. Put in a bowl a cup of vinegar, a little oil, salt, a teaspoon of sugar and a cup of water. Let them sit for a few minutes so that the ingredients blend.
Pasta with tomatoes and olives - fasting recipe
Pasta is always a quick and handy dish for those who do not have much time to cook sophisticated dishes. They are practical and versatile, which makes them a suitable choice for lunch.
For fasting days, pasta can be prepared with sauces from tomatoes, garlic and spices. Additional ingredients such as olives, mushrooms, bell peppers, broccoli and other vegetables can be added.
Pasta with tomatoes and olives recipe
The most suitable for this recipe are the "penne" type pasta. They are short and wide, with a cylinder shape.
Pasta with Beef, Capsicum and Olives
I made Pasta with Beef, Capies and Olives in one evening for dinner and it was a very good decision looking at the children's plates at the end of the meal.
Returning to the recipe for Pasta with Beef, Capsicum and Olives I used: 300 grams of wholemeal pasta but any kind of pasta works just as well, 400 grams of minced beef, 2 capsicums, 1 medium onion, 3 cloves of garlic, 15 dried black olives I brought from Thassos, a bunch of parsley, a glass of sweet and fragrant Madeira wine with the mention that you can use any kind of quality red wine, 400 ml of tomatoes, dried basil, salt, pepper.
I boiled a pot of water and added a teaspoon of salt and then I started to prepare the sauce.
In a thick cast iron pan, I heated 3 tablespoons of cold-pressed extra virgin olive oil, also brought from Thassos, and I added finely chopped onion, crushed garlic, symbol-free olives and julienned chopped peppers. I let everything simmer until they started to soften but before the garlic burned.
Then I added the beef and because the water had started to boil I added the pasta to the pot.
I left the meat on the fire together with the vegetables until it turned white and then I added the glass of wine and I left everything for a few minutes until the alcohol evaporated and only the sweet aroma of the wine impregnated in the beef remained. Meanwhile I added a handful of dried basil, salt and pepper to the tomato juice and mixed everything with the penytru blender to get a spicy and fine tomato juice.
I added the tomato sauce and let it simmer for 5 minutes
and then I added the cooked pasta and the finely chopped parsley, I mixed well and put out the fire.
It looks very good on plates and can be served, to taste, with or without Parmesan.
Pasta salad with olives and peppers
Pasta salad with olives and peppers from: pasta, yogurt, red onion, olives, eggplant, bell peppers, cherry tomatoes, salt.
- a bag of pasta
- a small glass of yogurt
- a red onion
- 100 g olives
- 2 eggplant slices
- 1/2 red, yellow bell pepper
- 2-3 cherry tomatoes
Method of preparation:
In a bowl with water and a pinch of salt, boil the pasta. Cut the eggplant into cubes, then boil in salted water. Leave for 10 minutes and then drain the eggplant cubes and put in the salad bowl. The pasta, after boiling, is passed through a stream of cold water, then placed in a salad bowl.
Pour the yogurt immediately and stir by shaking the bowl. Chop the other ingredients and add to the bowl over the pasta. It suits the taste of salt and is brought to the table.
Preparation time - approx. 90 minutes (20 - 25 minutes cooking, cleaning, cutting vegetables, 25 - 30 minutes - vegetable quality, 35 minutes boiling)
Multicooker Frying Program (Fry)
Saute (approx. 10 min.) Onions and garlic, finely chopped and gradually add, mushrooms (left to cook beforehand), peppers cut into thin and long strips, tomatoes and capers and season to taste. After lightly frying all the vegetables, add 4 tablespoons of pepper sauce (which is lightly seasoned) and leave until the Fry program is completed, 25-30 min.
Multicooker (Boil) cooking program
Pour the tomato sauce, a glass of water (400 ml.), Pasta (not previously cooked) and 2 basil leaves. Leave it to boil and about half the time add another glass of water and 3 tablespoons of pepper sauce (to taste, practically). Check along the way and add more salt and pepper.
At the end, place it on a plate, sprinkle Parmesan cheese to taste, as well as basil and parsley.
Stew with chicken, peppers and olives
A chicken breast and about 3-4 hammers
200 g of black olives (without seeds)
3 bell peppers
1 red hot pepper and a bunch of green parsley
3 cloves of garlic
4 old onions
100 gr of tomatoes in own juice (or 3 fresh tomatoes)
Salt, pepper, a teaspoon of dried thyme, a bay leaf, a tablespoon of flour
3-4 tablespoons of oil
Method of preparation
Cut the chicken breast into suitable pieces. Pass all the meat through the flour, and fry it in hot oil (keep a tablespoon of oil) for a few minutes, just enough to take on color. Remove the meat and put the finely chopped onion and a pinch of salt in the oil.
After about 3-5 minutes add the garlic, then after another 2-4 minutes put the meat. Add: thyme, freshly ground pepper, bay leaf and 100 milliliters of water and cover. Bring to a simmer, stirring occasionally, for 15-20 minutes.
Put the olives (salted, if necessary), add more water (the food must remain low), only if you have to boil for another 10 minutes.
Grease the bell peppers with the preserved oil and place them in the stove tray. Bake on high heat for 10 minutes, until soft and tasty. Cut them into the right pieces (you don't need to remove the skin), and put them over the food. Stir gently, then add the tomatoes and juice. Cover and simmer everything, over low heat, under the lid, for another 15 minutes.
Match salt and pepper, add hot pepper (seedless), finely chopped and greens. Stir and simmer for another minute. Ready!
The stew with chicken, olives and peppers is ready. It can be eaten garnished with a spoonful of yogurt, polenta and a simple lettuce. Instead of chicken you can use turkey meat.