Грав со домашна тестенина / Pasta fagioli

 

One of my favorite dishes, beans stew, home made pasta with added fresh rosemary ....

Потребни состојки:

За тестенините: 200 гр брашно,2 јајца, малку свеж рузмарин и лажичка маслиново масло.

Друго ке ви треба:

1 шоља неварен грав

1 кромид

1 црвена пиперка

1 лажица доматно пире

магдонос

сол и бибер

маслиново масло

Гравот се остава во ладна вода преку ноќ.

Следниот ден променете ја водата и сварете го гравот со исечен на четвртини кромид и пиперка.Додајте и малку ким.Варете то гравот 1 1/2 час или додека не се свари.

Во меѓувреме направете ја тестенината 

- замесете тврдо тесто од брашно, јајца и маслиново масло,додајте го и ситно сецканиот рузмарин.Поделете го тестото на 4 дела,секој дел сукајте го со сукало за да добиете тенка јуфка.

Исечете ја јуфката на парчиња или неправилни траки.

Кога гравот е сварен, додајте го доматното пире,сол, бибер и тестенините.

Варете кратко време.

Магдоносот се става пред сервирање како и маслиновото масло.

What you need:

for the pasta you need 200 gr pasta flour, 2 eggs , fresh rosemary and teaspoon of olive oil

the rest of the ingredients are: 

1 cup of dry beans

1 onion

1 red pepper

1 tbsp tomato paste 

parsley 

salt and paper 

oil

Method:

Soak the beans over night.When you are ready to cook, drain the water off, put some fresh water on a big pot, add the beans,the onion,chopped in quarter and the chopped pepper .

Cook the beans adding a teaspoon of caraway seeds ( helps with digestions )

cook it for 1 1/2 hours or until the beans are cooked.

In a meantime make the pasta: put the flour, the eggs and the oil in a food processor adding the chopped rosemary ,blitz it until you get crumble texture.

Now put the crumble into floury surface and knead it until you get a smooth ball. Divide the dough into smaller balls 

Roll each ball with rolling pin until you get really thin dough.

Cut the dough into thick strips .

When the beans are cooked,add the tomato paste, salt and paper and the pasta strips.

Cook it short time or until the pasta is al dente.

Sprinkle with some chopped parsley and some olive oil.

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I would like to share this recipe with Chris from Thinly Spread  and the co - host  Tinned Tomatoes 

Wholemeal rolls

Why my rolls are different?  - I use barley extract in the dough and they are coated in semolina for extra flavor....here we go.....

you will need:

400 gr strong wholemeal flour
1 tsp easy bake yeast
a bit less then 1 tsp salt
1 tsp barley malt extract or honey or sugar
1 tbsp olive oil
warm water ( 1 cup)

Method: 

Put the flour into a bowl, add the salt and the yeast, mix together before adding the water(not all) malt extract and the oil.
Mix the dough first with a silicone spatula or wooden spoon then using your hands kneed the dough for 10 min on oily surface. 
Let the dough rest  for up to an hour or until doubles the size, covered with cling film.
Next, transfer the dough onto the working surface, and divide it into 6 rolls.
Stretch and fold each roll,sprinkle with semolina and let them rest for about 30 minutes.
Pre-heat the oven to 210 C 
Before baking,make a cut on the top of each ,bake the rolls for 15-20 minutes,turn the oven off and leave the rolls for 10 more minutes.
They should be hollow with nice deep color.
Enjoy! 

Epsom Downs

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Focaccia

This focaccia is sooo good,it blows my mind!

ingredients:

200 gr whole wheat flour

50 gr white flour

1 pack dry yeast

1/2 tsp salt

1 tsp sugar

1 tsp dry parsley

1 tsp dry thyme

5 tbsp cooked pearl barley or any other cooked grain

10 olives

for the top:

1 tsp dry parsley

1 big clove of garlic

4 tbsp olive oil

Method:

Mix up all the ingredients,add a little bit more then 250 ml lukewarm water, using a wooden spoon,make a dough,add the chopped olives last.Using a little oil,with your hand flat the dough in 28 cm baking tray.

Cut the garlic very fine and mix it with olive oil and parsley.Spoon it on top of the dough and prick it with fork in several places.Cover with clean tea towel and set on a site for 20 minutes.

Bake in pre- heated oven for 20-25 minutes on 180 C.

note: this focaccia doesn't need a traditional kneading,it is so easy to make and it is so nutritious.

Јуфки / home made pasta

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