Tag Archives: italian cuisine

Vegan whole wheat fusilli pasta


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Oh marmite et ponponER’S how i miss you ❤

I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.

I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.

Happy to reconnect with you after this long time!

Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:

  • one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
  • 500b tomato puree
  • 1 big capsicum cut a la julienne
  • 2 cups broccoli
  • 1 1/2 cup fresh mushroom sliced
  • 5-6 small zucchini cut a la julienne
  • 2 big carrots shaved or thinly sliced
  • 1 cup black olive, seedless
  • 3 tbsp olive oil
  • salt and pepper as per your taste

Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.

 

Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!

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Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!

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If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

 

Parmigiana di melanzane (aubergines parmesan)


Hello friends, how i miss sharing with you what i love doing the most! I know It’s been more than three months since the last time i posted, all i can say that i had too much on my plate and i was juggling between all my duties…. Bref! I am back 🙂

parmigiana di melanzane|marmite et ponpon

I am the biggest fan of aubergines, i find it strange how some people, (referring to my husband) don’t fancy and even find it bland. I can even eat the simplest way done, fried or grilled with just a pinch of salt or a drizzle of olive oil!

parmigiana di melanzane|marmite et ponpon

Parmigiana di melanzane, or aubergines parmesan, is an italian traditional dish far to be boring or dull! it consists of aubergines and cheese layered in a tomato sauce! Try it and if you were not fan of aubergines, trust me you will change your mind.

parmigiana di melanzane|marmite et ponpon

  • 500g aubergines about 2 medium aubergines
  • 1 cup mozzarela cut in cubes
  • 1/2 cup parmesan cheese freshly grated
  • 3 cups tomato puree
  • 2 tbsp dry basil or a fresh bunch chopped coarsely
  • 1 medium onion finely diced
  • 3 tbsp olive oil divided
  • salt to taste

Slice the aubergines (medium thickness) removing the top and bottoms. Sprinkle them lightly with salt and set them aside for 1 hour. This drains out any excess water and helps with frying/oven grilling. Rinse the aubergines under cold water to remove the salt and pat them dry with a kitchen towel. I will not fry the aubergines, instead i will grill in the oven after drizzling on top 2 tbsp of olive oil. The taste won’t change, it is just a healthier recipe!

aubergines prp

Meantime to prepare the tomato sauce, sauté the onion in a pan with one tbsp of olive oil until translucent and soft but not browned. Add the tomato puree and basil. Add a pinch of salt, stir then let it simmer gently for 10-15 minutes. Set aside.

tomato sauce |marmite et ponpon

Preheat the oven to 180°C. Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will prevent the aubergines from sticking. Next,  add one layer of aubergines to the dish followed by a sprinkle of parmesan cheese, cubes of mozzarella, and little tomato sauce (make sure to save 1/3 of the sauce for the final layer). Continue with the next layer until you have the last top layer to spoon over the remaining tomato sauce, grated parmesan and mozzarella cubes. Cover loosely with foil and bake for 15 minutes, remove the foil and bake for another 10 minutes until golden and bubbling.

parmigiana di melanzane|marmite et ponpon

Let it rest for 5 minutes before serving.

parmigiana di melanzane|marmite et ponpon

parmigiana di melanzane|marmite et ponpon

parmigiana di melanzane|marmite et ponpon

You can serve it with toasted bread or a green salad, and why not both 🙂

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

parmigiana di melanzane|marmite et ponpon