Homemade Spelt Orecchiette with summer veggies. Domáce špaldové orecchiette s letnou zeleninkou.

 

 

 

 

The summer came and we want to eat food that´s light, refreshing, funky, colorful, comforting in the warm and breezy evenings and delicious at all times. And I have got something for you. Homemade pasta that you can make with your kids, friends or just with yourself as a calming therapy. And it is so much fun!

Making pasta from scratch isn´t anything labouring and boring, it is fun and it is pleasure at once. And so easy! I don´t even buy pasta anymore (except those lovely soba noodles that are incredibly difficult to make at home). And once you try to make your own pasta, you will stop buying it yourself as well. At least, that is what I hope for.

I have started making my own pasta after I got back from Italy and my mum got me a beatiful pasta machine. Since than, we have been experimenting with differnet flours, herbs that we put into the dough, different shapes and amazing sauces that my mother creates everytime she is in the kitchen. Just like she does with the rest of the meals she puts on our table everyday.

This pasta sauce is simple and refreshing and doesn´t leave you feeling heavy and stuffed. Unless you decide to eat the whole thing by yourself! :)

 




Homemade Spelt Orecchiette

for pasta:

1 cup wholemeal spelt flour
1/2 cup warm water
pinch of sea salt

Mix together flour and salt. Make a well in the middle of your flour mixture and slowly start mixing the water in. Knead the dough with your hands until smooth and quite flexible. Roll the dough into a log, cut it into pieces. Roll each piece into a long ´tail´ cutting off little pieces by knife. The pieces shouldn´t be bigger than a nail on your pinky finger. Roll each piece between the palms of your hands and press yith your finger to get the specific pasta shape. You could use your finger or a butter knife. Continue with the rest of your dough. Freeze your pasta until needed or store it in a fridge for up to 2-3 days.

for lovely summer sauce:

olive oil
1/2 red onion, sliced
1 clove of garlic, finely chopped
6-8 cherry tomatoes, diced
2 big handfuls of spinach leaves
1 big handful of cooked chickpeas
fresh basil leaves
sea salt, freshly ground black pepper

Gently caramelise red onion in olive oil over a low heat. This should take around 15 minutes. Add the chopped garlic and cook until tha garlic no longer smells raw. Add in tomatoes and cook until a lovely sauce starts to appear on the bottom of your cooking pan. Add a splash of water if desired. Turn off the heat, add chickpeas and spinach and continue stirring until the spinach wilts down a bit (you could leave some leaves raw as it adds a nice texture to you meal). Add your cooked orecchiette, season with salt and pepper, add some basil leaves into the pan and mix. Taste and adjust the seasoning to your liking. Drizzle with a bit more olive oil, sprinkle more basil leaves on top and serve with a nice glass of red wine just like italians do.

——–

 

Konecne prislo leto a s nim aj tuzba po jedle, ktore je lahke, osviezujuce, hrave, farebne, komfortne v teplych veceroch, kedy vas ovieva studeny vietor a jedlo, ktore je vzdy chutne. A myslim, ze taky recept pre vas mam. Domace cestoviny, ktore zvladne spravit naozaj kazdy. Zapojte do pripravy vase deti, priatelov, znamych alebo ich pripravte len sami so sebou ako alternativu k pokojnej domacej terapii. :) A je to naozaj zabava!

Priprava domacich cestovin vobec nie je domace utrpenie, ale zrovna naopak, je to potesenie. A ake je to jednoduche! Ja uz vlastne cestoviny ani nekupujem (ak neratam soba cestoviny, vyrobene z pohankovej muky, ktore je naozaj nemozne pripravit doma). Ked si skusite vyrobit doma vlastne cestoviny, za kupovanymi sa len tak neobratite. Teda, aspon v to dufam.

Vlastne cestoviny som zacala robit, ked som sa po pol roku byvania v Taliansku vratila na Slovensko a mamina mi darovala krasnu masinku na vyrobu domacich cestovin. Odvtedy sme doma experimentovali s roznymi mukami, s rozlicnymi bylinkami, ktore sme pridavali do cesta, vytvarali sme kadejake tvary cestovin a mamina vzdy pripravila ku cestovinam famoznu omacku, ktora cestoviny obalila do uzasnych chuti a vyniesla cele jedlo do vysin. A musim povedat,ze je to tak s
kazdym jedlom, ktore podava kazdy den.

Tato omacka je lahka a osviezujuca. Taka naozaj letna. Nie je to typ omacky, ktory vas upcha, ze sa ledva mozete postavit zo stolicky s pivnym bruchom. Ibaze, by ste zjedli vsetko toto skvele jedlo sami ?! :)

Domáce špaldové orecchiette

na orecchiette:

1 salka celozrnnej spaldovej muky
1/2 salky teplej vody (prevarenej a trochu vychladnutej)
stipka jemnej morskej soli

Zmiesajte si spolu muku a sol. Urobte v ceste jamku, do nej nalejte teplu vodu a vidlickou vodu pomaly zapracuvavajte do muky. Pomocou ruk vypracujte hladke nelepive cesto a vytvarujte ho do vacsej rolky. Rolku rozdelte na vacsie casti a kaydu z tychto casti opat rozvalkajte, ale tento raz do dlheho ´hadika´. Z kazdeho hadika poodkrajujte malicke kusocky, ktore nebudu vacsie ako nechet na vasom malicku. Tento kusocek vyformujte pomocou dlani do formy gulicky a nasledne nozikom alebo silou prsta do typickeho tvaru cestoviny. Pokracujte so zvyskom cesta az dokym vam nezostane ani ta najmensia odrobinka. :) Skladujte vase hotove orecchiette v mraznicke alebo v chladnicke po dobu 2-3 dni.

na vybornu letnu omacku:

olivovy olej
1/2 cervenej cibulky, nakarajanej na mesiaciky
1 strucik cesnaku, velmi jemne pokrajany
6-8 cherry paradajok, pokrajanych na male kusky
2 velke hrste spenatovych listov
1 velka hrst uvareneho ciceru
cerstva bazalka
morska sol, cerstvo zomlete cierne korenie

Na panvicu splechnite olivovy olej a na malom ohni si skaramelizujte vasu cervenu cibulku. malo by to trvat tak 10-15 minut, dokym vasa cibulka nebude jemna, trosku lepiva a uzasne vonava. Pridajte vas pokrajany cesnak a orestujte ho par minut spolu s cibulkou. Pridajte pokrajane paradajky a varte, dokym sa vase paradajky jemne povaria. Mozte pridat splech olivoveho oleja alebo vody na dosiahnutie pozadovanej konzistencie. Pridajte uvareny cicer, spenatove listy, uvarene orecchiette  a odstavte panvicu z ohna. Vsetko spolu miesajte v panvici dovtedy, dokym spenatove listy nezacnu stracat na objeme (par listkov moze byt neuvarenych, prida vam to na extra texture jedla:). Osolte, okorente a ochutnajte. Pridajte bazalkove listy, poriadne pokvapkajte olivovym olejom, ozdobte bazalkovymi listkami a podavajte s poharom skveleho vina tak, ako to robia taliani. Dobru chut! :)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s