The couscous comes from Maghreb, Mediterranean Sea area covers Morocco, Algeria and Tunisia. Its spread occurred at a rapid pace after the colonization of land by the French, while in some areas of Andalusia and was secured from XIII century. Moreover, for Jews, symbolizes joy and abundance, so is considered a ‘party bowl’.

Prepare couscous:

The way to prepare and submit varies with the cook and tastes of each. The first thing to do is cook wheat semolina. To do this, it would be best to use pot mud divided into two parts for water and meal to cook steamed but a quick way is to cook it like pasta or even have it a couple of hours in warm water with a dash of oil or lemon. Currently, wheat meal packages are easy to find in virtually every supermarkets and hypermarkets.

On the other hand, prepare the ingredients that go to company, which are generally legumes preferably the chickpeas; meat lamb or chicken cooked (some made with the fish) and vegetables as the carrot. The best thing is to make a kind of stew with all these. When presenting the couscous, is recommended to put each ingredient in separate dishes. Pour the grits on the we go to dinner plate in a pile. Then we make a hole in the center where you’ll take the meat chosen, legume and vegetables, and finally we will water with the remaining broth of the stew.

An extensive variety

Depending on the place of origin, wheat semolina different ingredients are added. Thus, we can enjoy different types of couscous:

* Algeria: with vegetables, chickpeas and meat. It is a kind of Spanish cooking. Moreover, as the Algerians are very fond of spicy, A strong red sauce.
* Mesfuf: is the typical dish of the month Ramadan. They take it at dawn and is couscous with raisins and beans together of milk, whey or curd.

* Tunisia: it is more often made with lamb, rabbit or veal, but there is also nuts couscous with milk and sugar or the fish. The general characteristic is that all these dishes has a red color because the meal with red pepper or tomato.
* Moroccan in this country, couscous is the most famous dish. Hence we can find a variety of ways: meat, fish, vegetables, seafood, candy, etc.. It is served with two wines, one with the meal and another with pepper to taste.

The ‘Culture of couscous’ has spread far beyond its place of birth, being the dish of the Maghreb region better known world. In addition, the international dissemination which has led to the versions of this delicious dish are numerous, adapting even to where local ingredients are cooked.

Although its origin is unclear (some believe it was Marco Polo who brought this blessing from the Far East and elsewhere, that the first recipes are found in the Roman Empire), which can not be denied is that the history of the paste is linked to Italy, from where varied and tasty recipes. The basic dough is made with only flour and water, but we can buy in the supermarket egg is added to enrich it.

His biggest contribution food are carbohydrates, a basic nutrient in the diet for their slow absorption energy intake. The low protein source that has (15%) comes from the gluten (wheat protein), but if it takes egg, it increases with animal protein. It just has fat, but it is a fundamental energy source for the body, so it is recommended for athletes, children, and anyone who needs fuel for the body.

There is a whole range of varieties to suit all tastes: traditional dry, cool to be prepared in few minutes, made with whole grain, or vegetables like tomato bearing or spinach. To say nothing of its forms, we can find long pasta (noodles, spaghetti), tube (macaroni, feathers), with special shapes or fill (ravioli, tortellini). Supply is so diverse that we find in the market, which is very easy to surprise with pasta every day.

Cook the pasta:

Any stove that price, the first thing you learn in the kitchen is to prepare spaghetti or macaroni. However, there are some basic rules that allow us to enjoy a perfect pasta, with all its nutritional properties intact. Interested? Take good note.

* Use a large pot, keeping the pasta is too tight. Not the tapes.
* 100 grams of pasta need 1 liter of water. A drizzle of good oil extra virgin olive will ensure you will not stick, even if the pot is good and move properly, it is not necessary.
* Put the kettle on. When you start cooking, incorporating the salt. Salting the water when it is hot, take less to return to a boil.
* Then incorporates the pasta. Remove it and turn the heat if necessary to return to a boil. To prevent sticking, it is sufficient to move two or three times during the entire process.
* The pasta is made that you can chew, chew. A last pasta is one that melts in your mouth.
* When done is cast and nothing else is wrong washing the drained pasta with cold water. If you want to dry it well, you can spread on a clean cloth.
* If there is to be taken immediately, you can save in a container with a little oil to prevent sticking.
* Should reserve some cooking water for sauce. For example, in the case of pesto, comes in handy to clarify a strong and thick sauce.

Pesto: basil aromatic:

Italian pasta recipes are often accompanied by delicious sauces where you do not miss some of the essential ingredients of the Mediterranean diet, such as basil, cheese and tomatoes. Nor can we forget about spices essential as oregano or rosemary. As for the best combination, in general, tube-shaped pastas are best partners in strong and thick sauces, while the smooth sauces are served with lighter and lighter.

Originally from northern Italy, specifically the port city of Genoa, pesto is made with a base of fresh basil, pine nuts, garlic and olive oil. Although you can do in a short time with a food processor or blender, if you want an authentic pesto genovese, we must arm ourselves with patience and work the ingredients in a marble mortar with a wooden pestle. In it, crushed 2 cloves of garlic with the leaves of 2 bunches of basil, salt and a teaspoon of toasted pine nuts. Mix everything well and is adding Parmesan cheese.

In the original recipe you will need 3 tablespoons of Parmesan and pecorino cheese 3 others, ewes, but may be only with Parmesan (in this case would be 6). When the texture is creamy and covered everything with a glass of olive oil. To mix with the pasta, pesto diluted before with a little cooking water from pasta.

Two essential:

Also in the north, but this time inside, we find the classic Bolognese sauce, the city of Bologna. Its original name gives us much information about how the traditional recipe: classic ragu Bolognese. Indeed, it is a stew, a delicious and powerful blend of meat and vegetables. The first step is to make a vegetable stir-fry diced onion, carrot and celery. Once poached, joined the beef or pork, usually chopped and bacon. A bit of tomato crushed oregano and complete this delicious wine sauce. Other ways to add milk and broth mixture to lighten the sauce.

The carbonara is the third major classic of Italian cuisine. Although there are many theories about its origin, experts do not hesitate to point out that the cream was not among the main ingredients of this sauce and that was incorporated into the recipe because of the presence of U.S. troops in Italy during World War II World. The original formula includes eggs, Parmesan cheese, and bacon (or smoked ham). Not fail as a condiment black pepper, reminiscent of the soot that took home the charcoal (hence the name) of the central Apennines. A tribute to the humble popular Italian cuisine, exalted today, and with reason, the international gastronomic shrines.

Tuna with sesame vinaigrette, soy and ginger:

-200 grams of tuna
-100 grams of sprouts or lettuce salad
-1 tomato
-25 grams pistachios
-Fresh basil

For the vinaigrette:

50 grams of soy sauce
100 grams of sesame oil
10 grams of grated ginger

Development:

Cut the tuna into 8×3 inch rectangles, seasoned and grilled mark on all sides. Chop lettuce after the desired size. Peel tomatoes and remove the seeds and dice. Chop the pistachios. For the vinaigrette, mix the soy sauce and sesame oil. Add the grated ginger. Place all ingredients in sauce pan and when to consume.

OCTOPUS SALAD WITH JACKET

-A baked potato
-½ green pepper
-½ red pepper
-100 grams of fennel
-100 grams of zucchini
-1 boiled egg
-4 green olives
-1 tomato
-150 grams of boiled octopus
-Black olive puree
-Paprika
-Extra Virgin Olive Oil

Development:

Chop the potatoes, dice the fennel and tomato:

Cut into julienne peppers, sliced octopus and boiled eggs into quarters.
Place in pan and finish all the ingredients seasoned with paprika, puree olives and olive oil.

Roasted Vegetables with CANDIED CHICKEN:

-1 eggplant
-1 tomato
-1 spring onion
-1 red pepper

For chicken confit:

-1 chicken breast
-Extra Virgin Olive Oil

For the basil oil:

-Basil
-Extra Virgin Olive Oil

Development:

For the grilled vegetables are washed in cool water all vegetables and roasted in the oven to 180 º C with a stream of olive oil. After peeling and cutting vegetables into strips. For chicken confit seasoned chicken breast and confit in olive oil over low heat until done. Cut the chicken into slices of desired size. For the basil oil washed well and shredded basil with the help of a blender with olive oil. Put a pinch of salt and oil all vegetables. Finally introduced into the pan and seasoned with basil oil.

Yes, because this sauce can be eaten with all types of meat, With beef, pork , chicken , shrimp or whatever you want. So , let’s see Chinese brown sauce recipe, You’ll love .

Ingredients:

3 cloves garlic, minced
4 tablespoons soy sauce
3 tablespoons brown sugar
A ½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon oil

Preparation:

In a bowl, mixture the soy sauceWith sugar brown broth chicken and starch corn . Mix carefully to avoid lumps. Reserve.

Add 1 tablespoon oil in a frying pan and sauteed garlic for 10 seconds. Add the mixture above and cook until boiling and thickened lift . Let it cool and serve with your meat.

caramelized onions to accompany your meat :

Always accompany our meats with the same … salad , potatoes or rice. As we are often so little original in this day we bring you a caramelized onions to accompany your dishes to perfection. And the best part : they are very rich , easy and fast. So no excuses for not doing .

Ingredients:

1 / 2 kg small onions
1 / 2 cup water
2 cup sweet wine
1 cup vinegar
4 tablespoons oil
4 tablespoons sugar
4 tablespoons seedless raisins
1 / 2 teaspoon ground cumin
Salt
Pepper

Preparation:

Put oil in a saucepan and brown onions, peeled , add the remaining ingredients , seasoning to taste , mix well and cook , covered and very low heat , for 80-90 minutes . So easy and fast.

You can use hot or cold with meat or fish, or whatever you want .

1 kilo of rabbit rib clean
100 ml white wine
10 ml olive oil
10 grams of fresh garlic
10 grams of paprika
5 grams of oregano
5 grams of ginger powder

For the Romesco sauce :

150 grams of hazelnuts
100 grams of peppers choricero
10 grams of garlic
5 grams of white pepper
5 grams of ginger powder
50 ml olive oil

Elaboration :

For the marinade from the chops cut the rabbit rib chops , season and reserve.
Besides , in a mortar with pestle garlic pepper , oregano and ginger. Once it is added to mashed white wine. Marinate the chops wet for 30 minutes.

To prepare the Romesco sauce Soak choricero pepper and scoop out the pulp.
In a skillet with olive oil and garlic are browned retire.
Toast the hazelnuts and chop the meat with pepper in a blender choricero . Mount the mixture with the olive oil until a paste grainy. Season with white pepper and ginger.

Check the chops and marinated rabbit in the pan for 5 minutes. When gold was placed in the center of the plate and come with a string of Romesco sauce .

2 pork tenderloins
40 grams of butter
4 anchovy fillets in olive oil

For the mayonnaise :

150 ml olive oil
1 egg
1 tablespoon mustard
2 cucumbers
Pepper
Salt

Accompaniment:

Lettuce variety
Hard cheese sliced or chips

Elaboration :

Beat the butter with anchovies until a sauce. Open tenderloins as a book and fill with the sauce of anchovies. Close them and wrap tightly in plastic wrap.Take the freezer for 1 hour. After beating prepares the egg mayonnaise with mustard and olive oil until a smooth mixture. Season and add the drained and finely chopped gherkins . Mix .

Finally , wash the lettuce and drain well tenderloins are removed from the freezer and cut into slices as thin as possible. Place the tenderloin carpaccio covering the bottom of the dishes , place the lettuce in the center forming various mound , add a few shavings of cheese and top with mayonnaise.

800 grams of snails
1 roasted red pepper
1 green pepper, roasted
A roasted eggplant
1 tomato
2 potatoes
2 cloves garlic
Olive oil
Salt

Elaboration:

Clean the shells and leave to soak for hours to come out of his shell . Crumble the peppers and eggplant , peeled and book in advance .

When the snails have left their shells are boiled a couple of minutes, then the stock is removed and cleaned thoroughly with water.

Put in a pan heat a generous splash of olive oil and fry in it the peeled tomatoes, seeded and finely chopped together with garlic. Once sauce is added to a glass of water , snails, chopped potatoes and peppers and eggplant reserved. Cover with water and when it begins to boil salted.
Let simmer for 1 hour until the broth reduces by half.

Ingredients:

* 14 tomatoes ripe.
* 1/4-1/2 cup olive oil.
* 2 cloves garlic, minced.
* Salt and pepper.
* Species that you like, but you can use: oregano, basil, parsley.
* Sugar.

Preparation:

Mix the garlic with oil and let rest at the side to take the taste of both. Meanwhile, cut tomatoes into pieces as you want. They can be sliced or strips. Look for a tray for the oven , put on parchment paper and each of the pieces of tomatoes without leaving over the others.

Add whole garlic oil before you left. Add salt and pepper over each, and the species you chose. Mete the oven to 175 ° C for 15 minutes or until tender and roasted.

800 grams of rabbit shoulder
500 ml white wine
250 ml vinegar
250 grams endive
200 grams of onion
150 grams of carrots
100 grams of tomato
80 grams of garlic cloves
10 grams black pepper
10 grams ginger
5 grams of oregano
3 grams of cumin
1 bay leaf
Olive oil

Elaboration :

For the pickled shoulders are marked rabbit in a pan with a drizzle of olive oil and some ginger . Once marked are passed to a casserole.

In the same skillet, add vegetables clean and cut into strips with the garlic cloves laminates. Fry 10 minutes and add the bay leaf , pepper , oregano and vinegar. Simmer 5 minutes and pour the white wine, cook 5 minutes more and add the whole to the pot where we have the rabbit. Let cook for 45 minutes uncovered.

After the cooking time the shoulders boned and covered with the marinade soup .

For the salad , cut the endive and allowed to soak in a bowl with water a few minutes while you mash a clove of garlic , cumin and ginger. Once it is added crushed tomatoes peeled seeds and olive oil . Mix the sauce , drain the escarole and dress it with her.

To assemble the dish gets a little shoulder of rabbit marinated in the middle of the plate . With the help of a ring is placed over the escarole and topped with a bit of mint.

2 pork tenderloins
40 grams of butter
4 anchovy fillets in olive oil

For the mayonnaise :

150 ml olive oil
1 egg
1 tablespoon mustard
2 cucumbers
Pepper
Salt

Accompaniment:

Lettuce variety
Hard cheese sliced or chips

Elaboration :

Beat the butter with anchovies until a sauce. Open tenderloins as a book and fill with the sauce of anchovies. Close them and wrap tightly in plastic wrap.Take the freezer for 1 hour. After beating prepares the egg mayonnaise with mustard and olive oil until a smooth mixture. Season and add the drained and finely chopped gherkins . Mix .

Finally , wash the lettuce and drain well tenderloins are removed from the freezer and cut into slices as thin as possible. Place the tenderloin carpaccio covering the bottom of the dishes , place the lettuce in the center forming various mound , add a few shavings of cheese and top with mayonnaise.