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Pasta stuffed with tuna, olives and capers

Pasta stuffed with tuna, olives and capers

From Italy, chef Andreea invites us with various pastas. It caught my attention and opened my appetite, the pasta with tuna. Of course I did a little research ... and I stopped at Nigella Lawson's recipe. I replaced the handle with tuna. I also adapted them to my personal taste and I was delighted.

  • 300 gr capunati pasta
  • 2 cans of tuna in oil [250 gr]
  • 2 tablespoons olive oil
  • 2 green onions
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa [hot pepper paste with garlic, specific to the eastern Mediterranean area]
  • 1 teaspoon basil + dried oregano
  • 10 huge capers
  • 10 black olives
  • salt
  • green basil
  • chilli flakes

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Stuffed pasta with tuna, olives and capers:


  1. Boil the pasta in salted water, following the instructions on the package.

  2. Drain the pasta in the water in which they boiled, keeping a cup of liquid.

  3. Peel, wash and chop the onion and garlic.

  4. Saute onion and garlic in a little olive oil.

  5. Add harissa and tomato paste. Stir.

  6. Put liquid in which they cooked the pasta, thus forming a more bound sauce.

  7. The capers are cut in half and put in the sauce that boils over low heat together with the olives and cherry tomatoes.

  8. Season with spices and chilli flakes.

  9. At the end, add the canned pasta and canned tuna.

  10. Taste and salt, season if necessary.

  11. Serve the tuna pasta refreshed with a few green basil leaves.

  12. My basil has just blossomed so I also benefited from the aroma of the flowers.

Good appetite !!!

Tips sites

1

Capunati is an assortment of pasta prepared from durum wheat, originating from the Puglia region.


Sicilian caponata, the most delicious way to eat more vegetables

1

Caponata is a traditional Sicilian dish, which is mainly made from eggplant & # 8211 an Italian version of the French ratatouille.

Served as a side dish and sometimes even as a spice that is added over any dish, Caponata is the quintessence of Mediterranean taste. The key ingredients are, of course, fresh vegetables, along with olive oil, garlic, balsamic vinegar, olives and capers.

This version of the Caponata you will find below comes from the kitchen of Ellen Ecker Ogden, who co-founded the catalog The Cook & # 8217s Garden and attended cooking school in Italy and Ireland. The recipe is presented in her new book, The New Heirloom Garden. & # 8222It is a nutritious food, rich in vegetables. If you have a container that you can seal, it will last in the fridge for 10 days & # 8221, explains Ellen.

Caponata recipe with eggplant

Ingredient:

-120 ml extra virgin olive oil

-2 red onions, cut into cubes

-a medium-sized eggplant, peeled and cut into cubes

-1 zucchini, cut into thin slices

-1 large fennel bulb, sliced

-2 celery stalks, sliced

-1 large capsicum peppers, cut into cubes

-3 cloves of garlic, crushed

-1 teaspoon sea salt

-1/2 teaspoon freshly ground black pepper

-a cup of black olives, coarsely chopped

-fresh oregano leaves, finely chopped

Method of preparation:

Preheat the oven to 200 degrees Celsius.

Grease a large skillet with a little coconut oil without flavoring or butter, then add onions, eggplant, zucchini, fennel, celery and bell pepper. Mix ½ cup of oil and garlic, then pour them over the vegetables sprinkle with salt and pepper. Leave to cook in the oven, stirring occasionally, until the vegetables are tender & # 8211 about 25 & # 8211 30 minutes.

Beat the vinegar, olives, tomato paste, capers and oregano in a large bowl to dissolve the tomato paste. Pour the mixture over the vegetables in the pan and mix gently with a wooden spoon.
Cook again, stirring occasionally, until all vegetables are tender and intertwined.

Remove the pan from the oven and allow the vegetables to cool to room temperature. Taste and season with salt and pepper if needed. Mix well before serving Caponata as a garnish or on toast, as an appetizer.


Recipe olives

looking recipes with olives for easy to make food? Read these recipes with olives and learn how to prepare olive paste, olive bread or other goodies with this food!

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    Greek pasta salad is very easy to prepare, but it tastes great, because it combines the creamy taste of feta cheese with.

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    Potato and olive pate with a few slices of wholemeal bread is a very tasty and healthy appetizer, ideal for.

    The baguette roll is a versatile appetizer, perfect both for your little one's morning snack and for a picnic with friends.


    Due to their high content of monounsaturated fats and antioxidants, they have many beneficial effects on health, especially heart health.

    • Eat raw olives or olive pate to lower cholesterol. Both monounsaturated fats and polyphenols in olives help prevent cholesterol oxidation, and therefore have a protective and preventive effect on atherosclerosis and associated cardiovascular diseases, such as stroke and heart attack.
    • Olives have anticancer properties. Polyphenols, vitamin E and beta-carotene are the most important antioxidants found in olives. The antioxidant activity of polyphenols is important through their action against free radicals. It helps prevent cancer, premature aging, heart disease and many other types of degenerative and chronic diseases.
    • It is recommended for bone health. Olives are rich in vitamin D, calcium and phosphorus. These substances play an important role in bone growth, remodeling and maintenance. It also helps prevent rickets in children and osteoporosis in adults.
    • For heart health, eat olives. In addition to the action of cholesterol, polyphenols exert a beneficial effect on the cardiovascular system by preventing and forming blood clots. In addition, it accentuates the vasodilation processes.
    • Consumption of olives has a purifying effect. Olives improve liver function and intestinal function. Due to its high fiber content, it helps cleanse the colon (prevents constipation). All these effects actually lead to better detoxification and elimination of toxins from the body.
    • Raw olives are a good energizer. Due to their high mineral content, they are considered to be natural alternatives to multimineral supplements used to give the body more energy, strength and nutrients.
    • Olives have beneficial effects on skin health. It is known that antioxidants have a beneficial effect on skin health, as they help prevent free radical damage to skin tissue. Due to the relatively large amounts of beta-carotene (precursor of vitamin A) and vitamin E, olives play an important role in stimulating skin regeneration and protection. In conclusion, consume Olive helps keep skin healthy, smooth and young.
    • It is recommended to eat raw olives for sight. Not only is vitamin A beneficial for skin health, but it is essential for normal vision, especially in low light conditions, as well as for eye health.

    Olives & # 8211 Tips for consumption

    Olives can be used in a wide variety of dishes. They can be eaten raw in salads, they can be used to make sauces, to garnish steaks or fish dishes, for pizza, leek food with olives, etc. Olives can even be fried or stuffed.

    Olive pate (pasta made from green or black olives) is delicious eaten on fresh homemade bread, with biscuits, vegetables and fish. Olive paste has the same benefits as olives consumed as such, benefits listed above.

    See how to prepare olive pate

    Careful! Raw olives are very bitter, which is why they are kept in a solution of concentrated brine, which makes them very salty. People with high blood pressure should avoid eating pickled olives. If the olives are too salty, they can be salted!


    Bruschettas with tuna and capers

    Bruschettas with tuna and capers from: tuna in olive oil, baguette, boiled egg, capers, parsley, garlic, hot peppers.

    Ingredient:

    • 240 g tuna in olive oil
    • 8 slices of baguette
    • 1 or boiled
    • 1 tablespoon capers in vinegar
    • parsley
    • 1 clove of garlic
    • 1 hot pepper

    Method of preparation:

    Tear off the parsley leaves on the stalks and finely chop them along with the garlic and capers. Slice the egg and mix it with the hot pepper cut into pieces.

    Mix all the above ingredients, adding a drop of canned tuna oil.

    Place the wand slices on the grill or in a pan. Place the above mixture on top of the slices, adding well drained tuna. Serve immediately.


    Pasta stuffed with tuna, olives and capers - Recipes

    To be completely honest, this recipe was born on a rainy evening when I had a craving for pasta, but I didn't have much at hand and no desire to go shopping. So I used all the cans I had in the pantry / fridge and came up with this combination that I've been loyal to ever since. I haven't cooked pasta in a different tone, because that's exactly how I like it: with a delicate aroma, but still strong fish and, at the same time, light thanks to the red sauce with capers and olives.

    3-4 canned anchovy fillets

    2 tablespoons capers in brine

    100 grams of pitted kalamata olives

    a can of 400 grams of whole tomatoes

    a can of 150 grams of tuna fillet, in oil

    The pasta is boiled in a large pot of salted water, according to the instructions on the package.

    Chop the garlic and fry it together with the anchovy fillets in hot olive oil in a larger pan. Fry until the anchovy fillets start to "melt", but be careful not to burn the garlic.

    Add the rinsed and drained capers and the coarsely chopped olives and cook for another 2 minutes.

    Add the canned tomatoes and bring to the boil, lightly crushing them with a wooden spatula. Season with salt and pepper, taking care of the salt because both the capers and the olives are salty.

    At this point the pasta should be cooked. Drain and add to the pan, stirring well to cover with sauce.

    Add the drained tuna, stirring carefully so as not to crush it too much and turn off the heat.


    ENDIVE WITH OLIVE PASTE

    I found this quick recipe prepared for the lost Christmas meal among other recipes.

    As it will soon be very hot and we will want to stay in the kitchen as little as possible, recipes like this come to fruition.

    They can be eaten just as successfully, at a quick dinner but also at a festive meal.

    I'm not a big fan of endives, but I know they are healthy and stuffed with olive paste and

    eaten with toast are delicious. I served them with the cutouts from the remaining puff pastry

    from vol-au-vent, which I baked for a few minutes.

    green olives stuffed with garlic

    cream cheese with greens

    The quantities differ depending on how many pieces you want to make. The olive paste can

    be made in larger quantities and kept in a hermetically sealed jar for 3-4 days in the refrigerator.

    You can also serve it on toast.

    I mix the olives well with the stick blender (it seemed to me that I get a finer paste than if I had them

    grind in the food processor, not being too large & hellip).

    Then mix the olives with cream cheese (I used Almette with greens) and pepper.

    Use so much cream cheese until you like the taste of the mixture.

    If you serve them at a festive meal, put the pasta obtained int-run bag a poche with a starred dui and put on the endive sheets.


    TAPENADE WITH TON

    Tapenade it is a soft cream made of olives, capers and anchovies, flavored with various greens (thyme, basil, parsley), but we can add them for extra flavor and other ingredients such as garlic or others that influence the consistency (tuna or anchovies).

    The olives can be black or green, each with a distinct flavor that will be chosen according to taste. It is traditionally served on bread (canapé, bruschettas, croutons), it can also be used in pasta or pizza sauces. It seems that tapenades with olives and anchovies are eaten even in antiquity.

    There are also variants of tapenade with sun-dried tomatoes, perfectly combined with basil.

    Returning to the classic tapenade recipe, it contains black olives, capers and anchovies. The herbs used are those from the Mediterranean area and we find thyme at the top of the ranking, followed by parsley and basil. Lemon juice brings acidity and freshness, but it depends on taste. In fact, the composition undergoes transformations depending on the tastes of the one who prepares it.

    Once upon a time, cream tapenade it was prepared in a mortar, the cream obtained having texture and personality, not being transformed into a paste, but we can achieve this by letting the robot mix a lot, checking from time to time the consistency and taste, and we will supplement the greens, salt or lemon juice depending on what we get by mixing. Olives are from different cultures, kept differently, which can influence the taste every time we prepare tapenades.

    At the end of the recipe you have a link to the movie on Facebook in which you prepared live tapenade together with Sebastian Record within the project # gatesccuprietenii. In this movie you have the opportunity to see the recipe for & # 8220Galette of kings“.

    INGREDIENT:

    250 g pitted black olives

    To prepare tuna tapenades, put the olives, tuna, capers and anchovies in a food processor. Mix, then add olive oil, salt, pepper, thyme and lemon juice.

    Each of all these ingredients will be added little by little, gradually, to be completed after tasting each time we homogenize the composition.

    Starting with minute 15.08 you have the live preparation of this recipe in live on facebook.

    If you prepare the recipe, I am waiting for your pictures, and if you share it, thank you in advance.

    You can also find me on Instagram. I hope you follow me the account.

    I invite you to follow me on the channel You Tube.

    If you subscribe you will be up to date with all the news.


    How we cook with capers

    Capers (Capparis Spinosa) give the dishes a delicious exotic look. The fine taste and delicate aroma of the capers are not highlighted if they are put whole in the food, but if they are cut or crushed, so that their taste is spread by the food that becomes full of flavor.
    (An article by Maria Vekas)

    The ancient Greeks and Romans considered the caper more spice than vegetable. The famous Greek physician Dioscorides, author of the book "On Medical Matter," recommends capers with caper leaves against swelling of the skin. The Byzantines served it on a slice of bread with olive oil, vinegar and honey. That is probably why the caper was also known as "evorekton", meaning the aperitif plant and was used in sauces for fish and meat dishes.

    In the Middle Ages, caper infusions were considered aphrodisiacs and slightly tonic.

    The most valuable parts of the caper are the smaller buds, which are harvested in the morning, before flowering, from May to June. They bloom in the morning and wither at noon. The capers are bigger and are harvested starting with August.

    Wild caper is found throughout the Mediterranean basin, and in France, Spain, Italy, Algeria, Cyprus and Greece, caper is cultivated systematically. It is a small, thorny shrub that grows mainly near walls, rocks, near the coast or bare ground. Only the hot and dry climate of these countries is conducive to the development of capers.

    Capers have been used since biblical times to prepare sauces and dishes from vegetables and fish. In today's gastronomy, capers are mainly used to prepare sauces: tartar sauce, remoulade sauce, Italian tomato sauce.

    Due to their spicy taste, capers are used for flavor and color in many popular dishes in Italy and Spain. They are most often used in salads with tomatoes and vegetables. They are also cooked with pea puree or added to tomato sauces with a few raisins.

    In Italy, capers are most often used for pasta, especially those with anchovies, tomato sauce and garlic. They are also used in chicken or rabbit dishes, salads or even pizza. In the UK, a caper sauce is usually made with boiled mutton or fish dishes. In Northern and Eastern Europe, capers are usually used with fish, and in France, with veal tongue.

    Here are some recipes with capers:

    Fish caper sauce

    Ingredient:
    30 gr. unsalted butter
    1½ teaspoon of capers rinsed in cold water
    1 tablespoon lemon juice
    ½ teaspoon of freshly grated lemon peel
    sea ​​salt to taste
    freshly ground black pepper to taste

    Preparation:
    Put the capers in a bowl of cold water in the evening, then drain. Heat the butter in a saucepan over medium heat. Add grated lemon peel, lemon juice, capers, salt and pepper. Stir and boil together for 2-3 minutes.


    Tuna pate with capers

    Ingredient:
    320 gr. tuna (canned in oil),
    150 gr. butter,
    lamiae juice,
    capere,
    paprika,
    freshly ground black pepper

    Preparation:
    Put the tuna, butter, lemon juice, paprika and pepper in the food processor. Mix the composition very well, to become a paste, then add the capers (to taste). Stir until the capers are slightly crushed. It is good for the pieces to remain small, not to become pasta as well. Serve with savory biscuits or slices of toast.


    Pizza with sardines, mozzarella and capers

    Ingredient:

    1 pizza tray, 4 fillets of sardines from the jar, 1 tablespoon capers, lemon juice, 3-4 tablespoons full of tomato sauce, 1 mozzarella (100 g), 1 tablespoon chopped parsley

    Preparation:

    The sardines are cut lengthwise and marinated in a few tablespoons of oil and lemon juice. Leave for 15 minutes. Drain the oil. Grease the top with tomato sauce, then add the sardines, capers, finely chopped mozzarella, a little of the sauce on the sardines and parsley. Bake in the oven for 7-8 minutes.


    Pasta stuffed with tuna, olives and capers - Recipes


    capers are the flower buds - buds -, edible, of the shrub - Copparis Spinosa -, with oval, fleshy leaves, the flowers are pink, native to the Mediterranean area, capers, are the main ingredients in Mediterranean cuisine, used for seasoning and decorating dishes.
    capers they are harvested in late spring, early summer, selected according to size, small capers are appreciated for their high quality, dried in the sun, then preserved by marinating, in vinegar or brine, are packed in metal boxes or in glass containers of different sizes, tightly closed.
    Capers, they are appreciated for their sour taste similar to lemon, spicy, slightly hot, which they give to dishes made from vegetables, fish, cold and hot sauces, but also for the countless benefits they bring to the body.
    capers pickled in vinegar or salt, capers preserved in vinegar have a longer shelf life, are widely used in gastronomy in the Mediterranean basin, being used in fish dishes, beef dishes, lamb, pork - in sauces - tartar sauce, Italian tomato sauce - in some areas are also used bush leaves - in salads, fish dishes, or in the preparation of cheeses.
    capers contain vitamins - vitamin B complex, vitamins A, C, K, are rich in fiber and mineral salts - manganese, magnesium, iron, calcium, sodium, copper -, flavonoids - antioxidants that fight free radical action -, contain very few calories, being indicated in the diet of people struggling with extra pounds, protein arginine - a very good amino acid for the development of growing children. (source: http://www.biaplant.ro)
    You can do it with black or green olives or you can combine.


    Ingredient:
    250 g pitted black olives
    8-10 anchovy fillets
    3 tablespoons capers in vinegar
    1 clove of garlic
    5 tablespoons olive oil

    Method of preparation:


    Peel the garlic.
    Drain the capers and anchovy fillets and dry them on kitchen paper.
    Put the olives, chopped garlic, anchovy fillets and capers in the bowl of a mixer.