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Tip of the Month When using Fresh herbs before chopping or using them in a recipe it is always better to run them through some hot water. This activates the natural oils in the herb, so they give out more flavour to any dish.

Dinner: Ingredients: (Serves 4ppl)

Ve ge t arian Fu s illi Pas t a

500g Fusilli Pasta 100g sun dried tomatoes A Handful of mushroom 1 onion 1 Glass of white wine Some thyme Some basil Goat cheese (2 per Person) 100g cashew nuts. Add some water to a pan. Add Sea Salt, cover it and bring it to the boil. When it starts to boil add in the Pasta (Check on the packet for exact time for cooking). Meanwhile prepare the sauce. Chop the onion, sun dried tomatoes and mushrooms. In a frying pan add a shot of olive oil and sweat the onion. Add in the sun dried tomatoes and mushrooms. Cook for about 1-2 mins. Pour in the glass of white wine and let it reduce. Add a tin of tomatoes and let it simmer for 2-3 mins. Season with Salt and Pepper. Prepare the herbs. Finely chop the basil and thyme.

Sprinkle in the Herbs. Remove the pan of the heat and roughly crush or chop some cashew nuts to add to the sauce. Drain the pasta and mix it with the sauce. Make sure that the pasta is tossed in all the sauce and plate up. Before serving Crumble up 2 small Goat cheeses on top of each plate. The residual heat from the pasta will start to melt the cheese . Serve with a nice bottle of wine.

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What Librarians Eat! Issue 1: JAN 2013  

A newsletter, or Food-letter, about what Librarians from the University of Malta eat and what they like to cook.

What Librarians Eat! Issue 1: JAN 2013  

A newsletter, or Food-letter, about what Librarians from the University of Malta eat and what they like to cook.

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