Recipes: A taste of the Mediterranean
Chef Manuel Olveira Seller, Chef and Founder at La Loca Maria, a Mumbai-based Mediterranean restaurant shares a couple of recipes with us
- Published 6.11.19, 4:02 PM
- Updated 6.11.19, 4:02 PM
- a min read
Pesto Linguine Pasta
- 2 cups fresh basil leaves
- 2-3 garlic cloves
- ½ cup grated parmesan
- ¼ cup toasted pine nuts
- ½ cup olive oil
- ½ tsp salt
- 240 gm linguine pasta
- Step 1
Add garlic, pine nuts, parmesan cheese, salt and ¼ cup olive oil to a blender and blend until smoothStep 2
Then add the basil leaves to the blender and blend altogether with the remaining olive oil until smooth and well combinedStep 3
In a separate pot, boil the linguini pasta as per the directions given on the linguini brand packetStep 4
Add one tablespoon of butter in separate saute pan, after which add cooked linguine and stir well in the pesto sauce. Garnish with a little bit of shaved parmesan
Gambas Al Ajillo or Garlic Prawns
Total Prep Time: 30 minutes
Cooking Time: 10 minutes
- 24 pieces of prawns
- 5 cloves of garlic
- 2 red chillies
- ½ cup of olive oil
- Finely chopped parsley leaves
- ½ tsp salt and pepper
- 1 full lemon
- Start by peeling the prawns leaving the tail on
- Devein the prawns and then wash it in cold water
- Slice the garlic cloves, and chop the red chillies and the parsley
- Pour one-fourth of a cup of olive olive oil into the frying pan and add the sliced garlic until it turns golden-brown
- Add the prawns with half a tablespoon of salt and pepper to season it well and cook them for 3 minutes each side until they turn into a light golden-brown shade.
- Add the chopped red chillies after the prawns has been cooked and add a pinch of salt from the top.
- Then put off the heat, squeeze a lemon and add some parsley from top.
- Toss them well together in the pan, and serve it on a plate.
- You can also serve the prawns with a toasted slice of bread to infuse a crunchy texture to the tenderness of the prawns.