What Lithuanian dishes go well with macaroni? New ideas and 3 recipes | food

“Traditionally, potatoes, not pasta, provided satiety and strength in Lithuanian cuisine, because high-quality pasta was not first made here. However, today on store shelves there are quality Lithuanian hard-grain macaroni, which are made in bronze molds, so that they do not boil or stick together when cooked. Such pasta And many Lithuanian seasonal vegetables are a perfect combination that provides a perfect balance of flavors and allows you to use all the goodness of the garden,” says R. Ničajienė.

The blogger invites you to combine pasta not only with ordinary tomatoes, but also with spinach, carrots, beets, broccoli, peas, wild mushrooms and berries:

  • Goes perfectly with pasta beets, It not only tastes good, but also gives a beautiful pink color. It is best to use very fresh, small summer beets in pasta dishes, cube them and caramelize them in a frying pan.
  • Lithuanian forests Mushrooms And pasta – the perfect pairing! Porcini mushrooms and boletus mushrooms – light, non-astringent mushrooms are best combined. They can be fried directly on the pan, no need to boil them first. While cooking, the mushrooms release their juice, which when diluted with a few tablespoons of water from a pot of boiling pasta, makes a great light sauce.

Manufacturer’s photo / Pasta with squirrels and baby carrots

  • peas – It is an ingredient whose light sweetness ideally complements a fresh and summery pasta dish. They should be added to the cooked pasta a few minutes before the end of cooking.
  • Berries And pasta can be a great pairing too. Traditionally, we used to make noodles with blueberries or cherries. A quick version of this much-loved dish is high-quality pasta with briefly cooked fruit and a melted butter sauce.
  • Several are growing in Lithuania Herbs, which perfectly creates a Lithuanian version of pesto sauce. Regular basil can be replaced with dill, parsley, nettles or carrot leaves. Pine nuts can be replaced with pumpkin seeds or hazelnuts.

However, not all pasta is the same. If you’re going to choose relatively neutral-tasting garden vegetables when making Lithuanian pasta, it’s important to choose them. Paste itIt absorbs the sauce well.

“The most important criterion on which the success of your dish depends is the surface of the pasta. If it is uneven, the sauce will adhere to it perfectly and the relatively neutral flavor of the vegetables will be completely “absorbed”. Paste it. Macaroni made using bronze molds that heat the surface of the macaroni is characterized by this feature,” the quality manager of “Malsenas” Vita Petraviciutti mentioned in a press release.

According to experts, it is also very important not to overcook the pasta. When choosing a good quality durum wheat pasta, it will retain its shape and help create the desired shape Al dente Texture – Still a bit hard on the inside, but quite soft on the outside.

Summer and quick recipes from fresh vegetables

“I invite you to discover three different and summery pasta recipes that you can make with Lithuanian hard-grain pasta. You will be surprised how perfectly the flavors of macaroni and ingredients found in our forests and gardens go together,” says R. Ničajienė.

Pasta with squirrels and young carrots

Ingredients (for 2 people):

  • 200 grams of durum spaghetti pasta;
  • 200 grams of fresh squirrels;
  • 100 grams of sliced ​​smoked bacon;
  • 200 grams of young carrots;
  • several leaves of onion;
  • 1 clove of garlic;
  • A few sprigs of fresh thyme;
  • Salt and ground black pepper to taste.

Preparation:

1. Wash the carrots, you can avoid shaving them when they are young. Cut small carrots lengthwise into thin strips.

2. Cook the pasta in salted water according to the instructions on the packet. 3-4 minutes before the pasta is cooked, add the carrots and boil them together.

3. Wash the squirrels. Fry bacon cubes in a pan, add chopped garlic and chopped onion leaves, mushrooms with thyme. Cook until the squirrels are done.

4. Drain the cooked pasta with the carrots and add to the pan with the squirrels. Mix well and put in plates.

Manufacturer's photo / Pasta with squirrels and baby carrots

Manufacturer’s photo / Pasta with squirrels and baby carrots

Pasta with fresh beets and smoked cottage cheese

Ingredients (for 2 people):

  • 200 grams of durum wheat Penne Rigate pasta;
  • 200 grams of fresh young small beets;
  • several leaves of onion;
  • 1 clove of garlic;
  • A few sprigs of fresh thyme;
  • 2 tbsp. spoon quality balsamic vinegar;
  • 100 grams of smoked cottage cheese;
  • 50 grams of roasted hazelnuts;
  • Salt and ground black pepper to taste;
  • Olive oil for cooking.

Preparation:

1. Cook the pasta in salted water according to the instructions on the packet.

2. Wash the beets well, if they are small, you should not peel them. Cut the beets into small pieces.

3. Fry the chopped beets in a pan in olive oil. After roasting them, add some water from the pot of boiling pasta and fry the beets briefly until soft. When the water evaporates, add chopped garlic and onion leaves, lightly fry and pour balsamic vinegar, boil, season with salt and pepper. Remove from heat. Add finely chopped smoked cottage cheese, mix and leave warm.

4. Drain the pasta and add to the pan with the beets and cheese. Mix well and put in plates. Sprinkle with remaining cheese and toasted hazelnuts.

Manufacturer's photo / Pasta with fresh beets and smoked cottage cheese

Manufacturer’s photo / Pasta with fresh beets and smoked cottage cheese

Pasta with pea and dill pesto sauce

Ingredients (for 2 people):

  • 200 grams of durum wheat Caseresse pasta;
  • 200 grams of fresh or frozen shelled peas;
  • 2 tbsp. spoon grated hard cheese;
  • Salt and ground black pepper to taste.

For the Dill Pesto:

  • 200 grams of fresh dill;
  • 100 grams of shelled pumpkin seeds;
  • 200 ml of olive oil;
  • 50 grams of grated hard cheese;
  • 2 cloves of garlic;
  • 1 tablespoon of lemon juice;
  • A pinch of salt.

Preparation:

1. Prepare the dill pesto sauce in advance. Fry the pumpkin seeds in a dry pan. Roughly chop clean dill and add it to the chopper along with garlic and roasted pumpkin seeds, add olive oil and chop until it turns into a smooth sauce mass. Mix it with salt, lemon juice, grated cheese and store in the refrigerator.

2. Cook pasta in salted water according to package directions. Add the peas to the water a few minutes before the end of cooking.

3. Mix two tablespoons of the water in which the pasta was cooked with two tablespoons of dill pesto. Drain the cooked pasta with the peas and mix with the prepared dill pesto. Sprinkle with ground black pepper and grated cheese.

Manufacturer's Photo / Pasta with Pea and Dill Pesto

Manufacturer’s Photo / Pasta with Pea and Dill Pesto

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