Here is another recipe for a fast and fabulous lunch. Cretan dakos, also called koukouvaia, is made with few ingredients and no cooking.
1/2 of a lagre round barley rusk (sometimes I use Italian frisella)
2-3 ripe tomatoes, coarsely grated, discard skin (I chop them and leave the skin)
3-4 heaping tablespoons of feta, crumbled or grated
extra virgin olive oil
Run the rusk under a spray of water to moisten. Grate (or chop) the tomatoes and spread them on the rusk. Top with crumbled feta. Sprinkle a generous amount of oregano and drizzle with oil. Add olives if you like them.
Pasta e fagioli aka pasta and beans. One of our faves at the moment. And you don't have to add pasta, it's just as good as bean soup. My Hubs begs to differ but still. I've used both borlotti beans (cranberry beans) and cannellini beans (white kidney beans) and I like the latter the best.
INGREDIENTS FOR 8
500 dried beans soaked overnight
400g fatty pancetta finely chopped
200-300g fresh pig skins
1 celery stalk
1 garlic clove
can of peeled/diced tomatos
peperoncino (chili pepper)
EV olive oil
fresh maltagliati pasta
1. Flame the pork skins to remove bristles, rub them clean with a cloth, and cut them into strips. Or if you use the skin from pancetta, just cut that into strips. No need to clean.
3. Mince the onion, celery and carrot and combine them. Heat a bit of oil in a large pot and sauté the chopped pancetta until it begins to brown. Add the minced onion mixture, a crushed garlic clove and the spices and continue to sauté, stirring, for about 10 minutes.
4. Add the tomatoes, the drained beans, the peeled potato, the skins and water to cover abundantly, and bring to a boil. Let simmer until the beans are tender. Total cooking time about 1,5 - 2 hrs. Stir occasionally to keep from sticking.
5. After an hour, add 1-2 cups of water and salt.
6. Cook the pasta directly in the soup checking the water and salt.
7. Add a little bit of olive oil and grated parmesan to the plate
I always cook this amount even though we might be only 3 or 4 to eat. You can refrigerate or freeze the rest.
If you want to serve it as soup, add croutons or pieces of grilled bread.