Tag Archives: white wine

Spaghetti marinara

spaghetti marinara |marmite et ponpon

Sometimes it is hard to find the right words to describe how tasty was a dish. In this case and particularly when talking about spaghetti marinara, one of my favorite dishes, all i can say it’s a kind of food where you like to close your eyes and create a mental image while you relish the deep flavors. It’s the dish that shouts “eat me”!

spaghetti marinara | marmite et ponpon

I am a pasta girl, i love all types of pastas and encourage the creativity for the sauces. A classic recipe is never enough for me, i always add my personal input and it comes most of the times bulls eye! This spaghetti marinara is not a conventional one, it has marmite et ponpon touch.

  • 400g ground beef
  • 1 big onion finely diced
  • 6-8 garlic cloves sliced
  • 2 tbsp olive oil
  • 1 tbsp chili oil
  • 500 ml tomato puree
  • 1 tsp sugar
  • a handful celery coarsely chopped
  • a handful leek coarsely chopped
  • 1 medium carrot shaved
  • 1/2 cup white wine
  • salt to taste
  • parmesan or emmental cheese grated for garnish

spaghetti marinara|marmite et ponpon

Cook onion and garlic with olive oil and chili oil until fragrant. Add the beef and cook until it is browned. Pour the tomato puree, wine and sugar and cook for 10 minutes. Add celery, leek and carrots and simmer on a very low heat for an hour, until 3/4 of the liquid has evaporated.

It’s a nice technique to do the ragout, it enhances the flavors and gives it a deep and sharp taste. Anyways “ragout” means reviving the taste, can’t be better explained!

Meantime cook pasta as per pack instructions, ladle with the sauce and sprinkle with parmesan/emmental cheese and savor this must do version of marinara.

spaghetti marinara| marmite et ponpon

It’s not just a pleasure to the palate but to the eyes too. The colors were inviting me to practice my photography skills and the smell was telling me to hurry up and dig in!

the spaghetti marinara |marmite et ponpon

the spaghetti marinara | marmite et ponpon

the spaghetti marinara|marmite et ponpon

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Three cheese and white wine penne

penne with three cheese and white wineI would call this comfort food at its best! Sometimes after long day at work or at home with kids, all you need is to lay back on your chair with some comfort food in your plate and good movie to watch. Such moments, the least you care about is counting calories, just enjoy the deep flavors and unwind from the pressure of stress of the day.

penne with three cheese and white wine 3

To prepare two generous portions you need:

  • 1 cup penne or nearly 250 g (uncooked)
  • 1 cup white wine
  • 75g gruyere, shredded or small cubes
  • 75g emmental, shredded or small cubes
  • 75g cheddar, shredded or small cubes
  • 1/2 tbsp cornstarch
  • pinch of powdered garlic
  • 1/2 cup cream
  • handful shredded mozzarella

Cook the pasta as per the pack instructions and set aside

Heat the wine (2-3 minutes), when the first bubble starts to show add the cheeses little by little with the cornstarch. When all melted and well incorporated (5-7 minutes) add the pinch of garlic and cream. Cook for another 1-2 minutes.

Mix the sauce with the penne and pour in a baking dish. Cover with a layer of mozzarella and bake in the oven (200°C) until the surface is golden, about 5-8 minutes.

penne with three cheese and white wine 2

Very easy and ready in less than 30 minutes! The ultimate satisfying food; it’s thick, creamy and rich in flavors. More than that, it is boozy too 🙂

If you want to make a bigger portion just double the ingredients and enjoy it with friends or the next day leftovers.

penne with three cheese and white wine 4

Nothing says happy more than wine and cheese 🙂 Enjoy!

penne with three cheese and white wine 5If 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.

To “nouilles” lovers – (creamy chicken tagliatelle)


If you try to google “nouilles” without “lebanese” you will not find any recipe near to the one our mums cook. I don’t know why it’s called nouilles it’s not even an arabic word, but  you can call it in other words, creamy chicken tagliatelle.


Very simple and easy recipe, but it takes time and care. When you savour it, you will know why it’s one of the favorite dishes for the majority of the lebanese.


The nouilles as we know it: (yields 6-8 servings)

  • 500g tagliatelle
  • 200g ham cut in pieces (optional)
  • 100g parmesan or mozzarella
  • 1 kg chicken (boneless thighs or breast) cut in pieces
  • 1 tbsp butter
  • 1 cup sliced mushroom
  • 1 small onion chopped finely
  • 1/2 cup white wine
  • salt to taste

For the cream sauce:

  • 4 cups milk
  • 2 cups heavy cream
  • 6 tbsp flour
  • 100g butter
  • salt to taste
  • dash of nutmeg (optional)



Cook the tagliatelle as per pack instructions for al dente, it will continue cooking in the oven. Drain and keep aside.

Heat the butter and cook the onion and mushrooms until fragrant (3-4 minutes) then add the chicken and keep cooking until almost done. Add the wine (for a deeper flavor) and cook until half the liquid is evaporated.

To make the sauce, heat the butter until melted but not colored. Add the flour and cook for few minutes until light golden brown. Add the milk and cream one cup at a time and whisk continuously until smooth. Bring to boil then cook for 30 seconds before removing from heat. Season with salt and nutmeg (optional). If you are cheese lover, you can add a handful grated parmesan to the bechamel to give it rich flavor.

Stir in the chicken and ham (I mentioned that the ham is optional for the people who doesn’t like the taste) and pour over the tagliatelle and mix until all components are well incorporated.

Put the mix in a baking dish and sprinkle the cheese on top. Bake (on 180°C) for 15-20 minutes until golden brown.


Enjoy the pleasure on a plate, indulge in rich flavors and sahtein a la libanaise!