Pasta Macedonia Recipes

PASTA MACEDONIA

Pasta Macedonia image

Provided by Marian Burros

Categories dinner, easy, quick, weekday, pastas, main course

Time 10m

Yield 4 servings as main course

Number Of Ingredients 10

Ingredients

2 small onions or 1 large, coarsely chopped
1/4 pound butter
1 pound mezzania, thin tubular pasta, cooked and drained
16 ounces sour cream
1 1/2 cups crumbled feta cheese
12 ripe calamata olives, pitted and sliced
1/2 cup finely grated Pardo or Parmesan cheese
Salt and freshly ground black pepper to taste
1 pound fresh spinach, steamed
Additional feta cheese

Steps:

Sautee the onions over medium heat until translucent.
Mix together the pasta, sour cream, onion, feta, olives and 1/2 cup cheese. Season with salt and freshly ground black pepper. Place in serving bowl.
Top with spinach and additional cheese.

Nutrition Facts : @context http, Calories 1101, UnsaturatedFat 20 grams, Carbohydrate 100 grams, Fat 64 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 39 grams, Sodium 1128 milligrams, Sugar 11 grams, TransFat 1 gram

MACEDONIAN SALAD

Macedonian Salad image

Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette

Provided by Food Network

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller
a little oil for the baking tray
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium clove garlic, minced
1/2 teaspoon salt (more, to taste)
Freshly ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or oregno
1 tablespoon fresh lemon juice
1/4 cup (packed) finely minced parsley
2 small scallions, very finely minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
1 medium tomato, diced
Olives (Greek, oil-cured, or Nicoise)
Yogurt
Crumbled Feta cheese

Steps:

1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

MACEDONIA

Macedonia image

Categories Summer Boil

Yield serves: 6 to 8

Number Of Ingredients 5

Ingredients

2 cups sugar
Zest of 1 lemon, removed in large strips with a peeler
4 cups assorted summer fruit (any combo of the following: peaches, nectarines, plums, cantaloupe, honeydew, watermelon, strawberries, raspberries, blueberries, or any other firm-fleshed fruit you like), cut into bite-size pieces
8 fresh mint leaves, cut into a chiffonade just before serving (see page 58)
1 pint lemon sorbet

Steps:

In a medium saucepan, combine the sugar with 2 cups water and the lemon zest. Bring to a boil (BTB), then turn off the heat and let cool. (You have made simple syrup!) When the syrup is cool, remove the lemon zest.
Transfer the syrup to a large mixing bowl, add the fruit, and mix to combine. Cover and refrigerate for at least 1 hour-the idea is to serve this COLD on a HOT summer day.
Ladle the fruit into individual serving bowls and sprinkle with the mint.
Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold!

MACARONI PASTA

Macaroni Pasta image

A Great Meal For A Family Using Cheese And Mint Meat.

Provided by ankieplankie

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
Meanwhile, preheat the grill to hot.
Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

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