Saturday, May 22, 2010

Mediterranean Pasta Recipes - Mediterranean Dishes

Shrimp Pasta with Tomatoes and Red Pepper sauce

Mamma always does this seafood pasta dish, and every time it delivers. It is easy to prepare, makes a perfect effortless summer dinner and goes beautifully with a nice bottle of crisp white wine.


Serves 4

1 large onion
2 cloves garlic
2 red peppers (or one yellow one red)
1 bunch of parsley
1 and 1/2 pounds of good fresh large shrimp
3 large beef tomatoes
1/2 small glass of white wine
1 small container of light creme fraiche or light sour cream
Salt, Pepper
1 pack of linguini, spaghetti or penne or any fresh made pasta


Cook pasta to instructions on pack.

On a large deep skillet heat the olive oil and sauté the diced onions and garlic until golden brown.

Add the thinly sliced peppers and cook until tender (but not overcooked), add the diced tomatoes, throw in half the chopped parsley, pepper, salt, and oregano leafs. Add the shrimp and let simmer for 2-3 minutes or until shrimp is cooked (firm but cooked). Steer in 2 spoonfuls of cream. Mix the sauce well onto the pasta and served immediately. Garnish with some chopped parsley and pepper.

Chicken with Broccoli and Sundried Tomatoes

Another great Mamma does this easy and delicious hearty pasta. This goes great with a white or even a light red wine.


Serves 4

1 large onion
2 cloves garlic
1 pack of good sundried tomatoes
1 bunch of broccoli
1 hanfull of pine nuts
4 free range chicken breasts
1/2 small glass of white wine
Salt, Pepper
1 pack of penne or any short shapped pasta


Cook pasta to instructions on pack or read below.

On a large deep skillet heat the olive oil and sauté the diced onions and garlic until golden brown. Add the chicken breasts cut into large cubes and sautee until cooked. Add some of the white wine to release the flavours from the pan and create a sauce. Throw in the sundried tomatoes, add a little water and let it soak for a few minutes, add the brocolli and the pre cooked penne and let it simmer for a few minutes until the broccoli are cooked but still firm and crisp. Add a little water or white wine if it is becoming dry.

Serve immediately with shaved Parmesan and the pine nuts. As an alternative you can do this as a pasta bake. Cook the pasta halfway and put everything in a deep dish baking tray, spring with the shaved / grated parmesan. and bake in the oven until pasta is fully cooked.

Insallata Caprese Pasta

This is probably the easiest pasta I have done and can be served warm or even cold. Perfect for summer dinner or easy lunch with a good rose or crisp white wine.

Serves 4


1 bag of baby fresh mozarella (about 10 little balls)
1 bag of cherry tomatoes or any other small size variety
1 bunch of fresh basil
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
Salt, Pepper, dry oregano leaves
1 pack of spagghetti (or any other pasta)

Cook pasta to instructions on pack.

While the pasta is cooking in a large mixing bowl add the tomatoes cut in half together with the baby mozarella's also cut in half. Chop the basil and add to the bowl. Season with the the olive oil and balsamic vinegar, salt and peper to taste. There should be plenty of sauce in the bowl.

Add the cooked and still hot pasta into the mixing bowl and mix well into the sauce. Serve immediately if warm or let it cool off completely making sure you keep mixing it so that the pasta does not glue together.

Wednesday, May 19, 2010

Mediterranean Food and Travel: Morrocan Fish Tagine

Morrocan Fish Tajine

6 (4-ounce) skinless halibut or orange roughy fillets or any firm fish
1 large red pepper
3 large tomatoes
1 small bunch of parsley
1 small bunch of coriander/cilantro
4 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 cup olive oil
2 lemons, thinly sliced (boil them slightly before)
1 large yellow onion, thinly sliced
Salt and pepper to taste
handfull of large (kalamata) olives

Cut the fish into medium/large pieces.
Cut the pepper into slices.
Cut the tomatoes into lage cubes.
Cut the Onion into medium pieces
Combine all of the above in a bowl with the olive oil, spices, and crushed garlic cloves and refrigerate for about an hour or two.

Ideally you will have a tajine plate, but I use a normal earthenware oven tray that has slightly higher edges. Place the above preparation into the oven proof dish and place in a medium hot oven for 35 / 45 minutes. Check regularly until fish is fully cooked aand begins to flake.

Serve over Cous-Cous for a complete Morrocan dish.

Wednesday, May 12, 2010

Travelling to Spain? Med Food and Travel: Spain, Valencia

Where to Stay in Valencia

Valencia is the third largest city in Spain. The home of paella (more on that later), Spain's most famous dish. Facing the Mediteranean sea and the Balearic islands of Formentera, Ibiza and Menorca.

One of the main tourits attractions in Valencia is the City of Art and Science. Construction began in 1991, and was completed by 2004. It houses the Science Museum, Planetarium, an Opera House and Promenade. Signed by the famous Architect Santiago Calatrava.

A perfect base to explore the Valencian coast and experience the food and wine of the region. Here is a suggestion on where to stay, a simple beatifully appointed charm hotel part of the Relais et Chateaux finest hotels and owned by Spanish tennis player Juan Carlos Ferrero.

Hotel Ferrero
Carretera Bocairent — Villena 16km
CP 46880 Bocairent Valencia
Ph: 34 962 355 182

Monday, May 10, 2010

Mediterranean Food and Travel: French Cuisine

The Cuisine of Languedoc-Roussillon, Provences-Alpes-Côte d'Azur and Rhône-Alpes

The southern Mediterranean regions of France (the regions of Languedoc-Roussillon, Provences-Alpes-Côte d'Azur and Rhône-Alpes) are rich in olives, quality citrus, vegetables and fruits and herbs – the south of France is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. Lavender is used in many dishes found in Haute Provence. Other herbs are also found in the cuisine: thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf. Honey (rosemary and lavender) is a prized ingredient in the region. Seafood and fresh fish proliferates throughout the coastal area. The South of France also has some of the best cheeses and wines found in the country. Garlic and anchovies are used in many of the region's sauces, and Pastis is the South of France national drink, and Truffles can be found in the northern regions of Provence.

Mediterranean Food and Travel: The Cuisine of Malta

Maltese Cuisine

Maltese cuisine is typically Mediterranean. Based on fresh seasonal locally available produce and seafood, with some influence from Sicily and the other regions of Southern Italy. There are many unique and distinctive local dishes and the cuisine also embodies the gastronomic legacies of Malta's past, including not only Italian, but Moorish, Spanish and Greek.

Sunday, May 9, 2010

About Med Food & Travel

This blog is a resource for food, wine and travel across a selection of mediterranean countries. Aiming to work with collaborations and suggestions from readers and contributors for the following countries: Italy, Malta, Morroco, Portugal, Spain, France (South of), but also adding new countries as we go along.

I wanted to source great recipes and traditional dishes, that are not elaborate or complicated to prepare, things that I have tried and would like to try. I will start with a few recipes and local food info from each of the countries and then keep adding more each week.

For this section I wanted to create a resource of great places, iteneraries, and in general make things easier for the mediterranean traveller. It is not supposed to be a traveling guide, but suggestions on where to stay and where to eat. Finding great small hotels and guest houses, restaurants and shops.

We hope you enjoy the blog. Comments and suggestions are welcome.


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