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Mediterranean Cuisine Our 100 top recipes presented in one cookbook von Naumann & Göbel Verlag (eBook)

  • Erscheinungsdatum: 24.04.2015
  • Verlag: Naumann & Göbel
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Mediterranean Cuisine

Conjure up a holiday spirit at your table! The best olive oil, fresh herbs, delicious olives and aromatic garlic, crisp vegetables and ways to simmer and gently cook succulent fish and meat: conjure up a holiday spirit at your table and spoil yourself and loved ones with delicacies from the Mediterranean. Whether it's crispy Focaccia with olives or Sicilian Caponata, Florentine steaks or aromatic empanadillas you're looking for: fans of both classic and modern Mediterranean cooking will find everything they need here. - Mediterranean recipes to conjure up that holiday spirit at your table - Easy-to-follow, step-by-step instructions and great photo with every recipe - Suitable for beginners and experienced cooks alike


    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 24.04.2015
    Sprache: Englisch
    ISBN: 9783815587829
    Verlag: Naumann & Göbel
    Größe: 32288 kBytes
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Mediterranean Cuisine

Pasta, rice and grains

Spaghetti bolognese

a classic dish

Preparation time: 30 minutes (plus cooking time)
Per serving approx. 733 kcal/3069 kJ
41 g P, 28 g F, 76 g CH

Serves 4

1 onion

1 garlic clove

75 g streaky bacon

1 carrot

stick celery

2 tbsp olive oil

400 g minced meat

100 ml red wine



100 ml milk

1 tsp freshly chopped oregano

400 g chopped tinned tomatoes

1 tbsp sugar

400 g spaghetti

50 g grated Parmesan

thyme for garnishing

1 Peel and chop the onion and garlic. Cut the bacon into cubes. Peel the carrot, wash the celery, and cube both. Heat the oil and fry the bacon. Add the vegetables and then the mince, and fry until the meat is brown, stirring constantly.

2 Pour in the red wine and leave the mixture to simmer until the liquid has boiled off. Season with salt and pepper. Stir in the milk, and boil the sauce down until it is smooth. Stir the oregano, tomatoes and sugar into the sauce and cook everything until tender over a low heat for approx. 30 minutes.

3 In the meantime, cook the spaghetti until al dente according to the packet instructions, then drain. Transfer to plates, divide the sauce between the spaghetti, sprinkle over the Parmesan and serve garnished with thyme.


with Gorgonzola and ham

Preparation time: 25 minutes
Per serving approx. 905 kcal/3789 kJ
35 g P, 46 g F, 87 g CH

Serves 4

400 g bucatini

150 g Gorgonzola

250 ml cream




150 g slices Parma ham

1 bunch parsley

1 Cook the bucatini according to the packet instructions. Remove the Gorgonzola rind, cut the cheese into cubes and melt in a wide pan over a low heat.

2 Stir in the cream, season with salt, pepper and sugar, and leave the mixture to boil down for approx. 3-5 minutes, stirring occasionally.

3 Cut the slices of ham in half and warm in the cheese sauce. Wash, dry and finely chop the parsley.

4 Mix the bucatini with the Gorgonzola sauce and serve sprinkled with the parsley.


with pesto

Preparation time: 30 minutes
Per serving approx. 518 kcal/2169 kJ
17 g P, 11 g F, 86 g CH

Serves 4

1 tbsp pine nuts

1 bunch basil

1 garlic clove


3 tbsp Parmesan

60 ml olive oil


500 g spaghetti

1 Toast the pine nuts in a dry pan. Tear the basil leaves from their stalks, then wash and dry. Peel the garlic and chop roughly together with the pine nuts and basil.

2 Blend the basil, garlic, pine nuts and salt to a paste. Stir in the Parmesan and olive oil, and season with pepper.

3 In the meantime, cook the spaghetti in plenty of salted water according to the packet instructions, until al dente . Mix with the pesto and serve.


with mushroom stuffing

Preparation time: 35 minutes (plus resting and cooking time)
Per serving approx. 714 kcal/2989 kJ
26 g P, 30 g F, 77 g CH

Serves 4

400 g flour

5 eggs


40 g butter

400 g mushrooms

1 garlic clove

100 g onions

100 ml white wine

1 bunch flat-leaf parsley

bunch thyme


100 g ricotta

40 g Parmesan

4 tbsp olive oil

300 g tomatoes

2 tbsp chives

1 Mix the flour, 4 eggs, 1 teaspoon of salt and 1-2 tablespoons of water together to form a stretchy dough. Wrap in cling film and place in the fridge to cool for 30 minutes. Heat the butter, dice the mushrooms and fry for 3 minutes in the butter. Add the chopped garlic clove and the chopped

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