Olive Pasta - Simple & Super Vitamin

Category: Dishes from cereals and flour products
Olive Pasta - Simple & Super Vitamin

Ingredients

Olive, cashew, tomato and mint paste:
Olives 150 g (300 g)
Olives (optional) 150 g (0 g)
Tomatoes (strong) 300 g
Cashew nuts, ground 75 g
Thyme (thyme) 1 branch
Mint (finely chopped) 2 tbsp. l
Powdered garlic to taste
Hot red peppers to taste
Olive oil (optional)
Olives, Physalis and Pine Nuts Pasta:
Olives 150 g
Physalis 75-100 g
Pine nuts 50 g
Olive oil with truffle extract
(optional and optional)

Cooking method

  • Long promised an olive alternative to Olive-Almond Paste with Capers.
  • I did it in time for Great Lent this year.
  • Take two options - simple and super-vitamin.
  • 1. Paste made from olives, cashews, tomatoes and mint.
  • Remove the seeds from the olives. (You can use olives if you like. There will be another taste.)
  • Wash the thyme and mint, dry, separate the leaves (we do not use the stems).
  • Prepare the paste: grind the olives, herbs and cashews in a blender.
  • For sourness, add tomatoes cut into small cubes. They must be strong so that after cutting they do not dissolve in the paste. Pulp with seeds - we do not use it: we remove and squeeze out before cutting into cubes, excess liquid in the paste is not needed, and it also affects the shelf life of the paste.
  • Add red pepper and dried garlic (in powder) to taste.
  • And we taste - with fresh bread, with potatoes, and in general - with any steamed vegetables ...
  • A very good combination with white fish.
  • Olive Pasta - Simple & Super Vitamin
  • Olive Pasta - Simple & Super Vitamin
  • 2. Paste of olives, physalis and pine nuts with truffle dressing.
  • Prepare the olives - drain the brine and remove the seeds (whole olives are always tastier - IMHO).
  • Grind the olives in a blender.
  • Peel the physalis fruits from the shell lanterns and scald to remove the wax coating from the berries.
  • Cut into small wedges.
  • Mix chopped olives, pine nuts and physalis wedges and you're done! True, I still sprinkled everything with olive oil with truffle extract, but these are gourmet experiments, not at all necessary. Although spicy ...
  • For my taste, nothing else needs to be added: all the ingredients have their own rather strong flavor notes and the seasonings will simply drown them out. But this, of course, is a matter of taste - try and experiment to make it tasty for you too!
  • Olive Pasta - Simple & Super Vitamin
  • Olive Pasta - Simple & Super Vitamin

Note

In the photo of both pastes, all the ingredients are not crushed into something homogeneous (like Olive Pasta - Simple & Super Vitamin
Description
Physalis is the largest member of the nightshade family, often compared to the tomato. It is a perennial herb up to 1 m high with a lignified stem at the base. A distinctive feature of all types of physalis is the fruit-berry, enclosed in a sheath-cap, similar to a Chinese paper lantern. This sheath is formed by accrete sepals, which grow much faster than the fruit; when fully ripe, its color changes. Physalis flowers are yellow, orange, less often white, sometimes lilac. The fruit is a fleshy berry of yellow-green or yellow-orange color, similar to a tomato, tastes from very pleasant in edible varieties to pungent-bitter in poisonous ornamental varieties.
Among the many forms and types of physalis, there are two of its edible forms - vegetable and strawberry. Physalis is also unique in that its berries - vitamin "bombs" (together with flashlight boxes) can be stored for quite a long time, 2-3 months.

Spread
Physalis is widespread in Iraq, Bulgaria, the Baltic states, the Caucasus, and Central Asia.In our country, the most famous representative of this plant is a decorative Chinese lantern, its fruits are inedible and even toxic.
Due to its beneficial properties in its homeland - the American continent, physalis is widely used in cooking, confectionery, as a medicine.

Application
The edible varieties of physalis have found use in both cooking and medicine. Jam is made from the fruits, fillings for pies, candied fruits are made, sauces, marinades, pickles are prepared, and berry varieties with a high dry matter content and sugar content are dried for raisins, which almost does not differ from the real one.
Thanks to the gelling ability (a lot of pectin!) Physalis can be used to prepare jelly and jellied dishes that will contain more nutrients than using gelatin.
Physalis juice is added to meat and fish as a seasoning. Physalis fruit makes an excellent decoration for cakes.

Beneficial features
All parts of physalis contain many biologically active substances. The fruits contain carbohydrates, sugars, pectins, organic acids, vitamins (C, B1, B2, B12, P, PP), carotenoids, ascorbic acid, tannins, micro- and macroelements. The leaves contain carotenoids, esters, steroids, cholesterol, phenolcarbolic acids, flavonoids. Alkaloids are found in the roots, and fatty oil in the seeds.
Physalis fruits have antiseptic, anti-inflammatory, hemostatic, analgesic, diuretic, choleretic effect.
Fresh fruits and juice from them are used for diseases of the respiratory tract, hypertension, dermatoses, dysentery.
Water infusion or decoction of fruits is used for cystitis, urolithiasis, hepatitis, bronchitis, edema, ascites, gout, rheumatism, bruises.
A decoction of the roots is used as an antitussive, pain reliever. Tea made from dried leaves and cups of physalis is useful for hypertension.

Physalis, which grows wild in central Russia, is unsuitable for food due to its high content of toxic substances.

Twist
Irisha ! As always, flawless combination and harmony !!! Just super
Nagira
Marish, thank you for your words!
After a break, I started with simple recipes ...
Twist
Yes, I haven't appeared for a long time. I miss you
Nagira
And I missed you And all I dream about your Martinique cake no matter how I buy a martini - it's not leisure to bake. In the meantime, I'll get ready - the guests are already all on the sly, sir ... We, in general, do not have alcohol so - for culinary purposes liqueurs ... but in winter red wine sometimes for mulled wine ... Here is the martini and disappears first
Dana
Nda-ah-ah, beauty is not earthly. I love olives. I ground the first composition with a blender, in appearance, well, for sure elephant nakat not aesthetic, but delicious! Thanks for the recipe! I would have done the second, but I did not have physalis and I do not, especially truffle oil
Straniks
Dear Nagira and girls
I'm sorry for the intrusion, but I'm a cook too

there is a ready-made pasta of dried olives with the addition of 80% of the ingredients you specified
Grown and harvested, cooked in Turkey. (Very old firm, decent quality)

in different packaging - that is, it turns out only to add a style from additional mixes
Once again I apologize, see if you have it on sale Marmarabirlik
thanks in advance
Olive Pasta - Simple & Super Vitamin
clumsy google translation ^
Our company, which is the largest olive grower, has adopted a unique discipline to constantly renew itself to serve you the best olive oil, olive oil and ripe olives for your taste. Marmarabirlik olive paste is made from completely natural brine and edible olives. The black olive paste, which is prepared with great care, contains natural products, ripe olives in olive oil. Olive paste is an edible puree with fair qualities that is cooked with walnuts and spices such as garlic, mint, oregano and cumin.
Our product, from its nutritional side, goes to the front with its appetizing quality. Our olive paste, which can be protected for 2 years under proper storage conditions, is served to your taste in 175 gr cans. and 340 gr. and in cans of 3 kg. in the domestic and foreign markets, rather elegant and spiced.

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