Fusilli vegetarians al wok

Onions are the best and they keep all the boothish and annoying stuff away from your sight and your body ~ So beware. Onions are  a must and you ll never miss them wherever you live at the shop or at the market.  For example a simple onion chutney can be served with anykind of flabread like these paranthas or you can save it in the fridge for few days and make late use for other pasta  or meat dishes.

But you see, onions are too  important from our health, our any-life-syle deserves onion every week or even every day. You dont like them raw? Doesnt matter, make a puree or  a chutney like in this case and use is as background for other infusion of flavors. Onions should not be forgot. They are anti bacterial and antiseptic, they keep you fresh and clean from inside, it s a precious ingredient.  

Fusilli vegetarians al wok are soo tasty and fresh, a puree of baked eggplant plus half raw onion will give them a dark sauced color. Then boiled and dry  veggies and cubed feta cheese willcomplete the sublime dish. It’s got an impressive taste ~ 

method & ingredients

  1. 1 baked eggplant
  2. half cut medium onion
  3. chili,cilantro, olive oil
  4. process and puree all these above. Then sautee the puree with little water in a wok, stir nd and put to rest. Boil fusilli apart in the meantime.
  5. a whole zucchino boiled togheter with the fusilli, in the same water. When it s soft drain and cut it completely in half moons. Add here few dried sunrise tomatoes and feta cheese in chunks. When pasta is drained and ready stir it in teh wok with all the ingredients you have.

Serve it still hot smoking from the wok directly onto the table…Enjoy it dear foodie~reader…it goes to the feast Weekend wokking  n.22 hosted by Kits Chow  in wonderful Kitsilano Vancouver which i visited in Xmas and loved it too much. Lots of greetings Kit & Gong Hey Fat Choy!

Le cipolle essendo antibatteriche & antisettiche mantengono alla larga tutte le sostanze bootish dal nostro organismo fisico e spirituale, quindi non dovrebbero mai mancare. Se non piacciono crude allora possono diventare una base di sfondo per altri piatti di pasta o carne. Come ques fusilli al wok che prendono il  colore marrone dal puree di una melanzana arrostita e mezza cipolla cruda. 

ingredienti e metodo:

  1. bucare 1 melanzana e infornarla fino a che diveta scura e tenera
  2. mezza cipolla a pezzetti
  3. cilantro, chili, olio
  4. Fare un puree degli ingredienti in alto e poi ripassarlo al wok con un filo d’acqua, spegnere la fiamma. Intanto bollire i fusilli in acqua con una zucchina intera che quando si ammorbidisce si fa a parte a mezze rondelle. Preparare alcuni pomodori secchi sottolio e della feta a cubetti
  5. Scolare i fusilli e mescolarli nel wok con tutti gli ingredienti a disposizione. Servire la pasta fumante…



white & green soup ~ zuppa bianca verde

This is soo deli, you should try it, literally mouthlicking with… mpppa (~~~> sweet mouth sound of satisfaction after eating).

Boil spaghetti and when they re tender start adding other ingredients: chunks of scallion, pak choy leaves in stripes, half zucchino in stripes, paprika, a pinch of dill. Then fish soup and a dash of whipped cream. Let the greens become tender and serve it hot topped with fresh spring onion sprinkled.

Vi innamorerete di questa zuppa cosi semplice e gustosa. Poche verdure fresche e qualche spezia, spaghetti et voila! Come si fa: Bollite gli spaghi e quando sono teneri nella stessa acqua di cottura aggiungete a mano a mano pak choy in striscette,  mezza zucchina in strisce, paprika, un pizzico di aneto. Poi salsa di pesce (fish sauce dal thai shop), un po di crema da cucina per dare il colore bianco. Quando le verdure sono tenere, servire calda con erba cipollina fresca in cima.

Let’s celebrate with it Presto Pasta Nights #152 the 3 years old event hosted now by Italian mama chef and created by Ruth. Enjoy it ladies 🙂