Evertime I have Spaghetti Carbonara I feel like I need to take a nap afterwards. Well a Carbonara Sauce is not one of the lightest pasta sauces – I know. I have found a recipe without the usual cream and speck for you: Zucchini Carbonara – fresh and super tasty.
It was also my julienne peeler premiere as I recently bought one. I am usually not a big fan of having too many cooking utensils, but cutting veggies into fine stripes is so much fun and it also looks fancy. So I had to have one.
We spent two wonderful weeks on Sardinia, relaxing, reading, swimming and of course enjoying the culinary delights this Mediterranean beauty has to offer. We decided to concentrate on the Northern part of the island, discovering the provinces Olbia-Tempio, Sassari and Oristano.
Did you know that most of Italy’s Pecorino cheese is coming from Sardinia? Pecorino is a hard cheese made from sheep milk. It comes in various styles depending on the degree of maturity. We also had pecorino fresco, which is a soft, creamy pecorino, tasting absolutely divine – especially in combination with the local honey.
Of course we brought a big one home (picture below).
The first week we stayed a couple of nights at a great “agriturismo” called Li Pireddi on the countryside in the Gallura region. I wanted to stay at a calm place to relax and to taste the authentic local cuisine. The property is owned by Gabriele and his family, who also grow their own wine. We were lucky to enjoy fabulous food each night accompanied by their wine. I really recommend this place.
I am very excited that we finally have a vegetable box subscription. Every friday we receive a surprise box full of vegetables from a local organic farm.
This friday’s box came with a lot of carrots. I don’t usually buy carrots although I really like them. So that’s the good thing with the subscription box – you receive vegetables you might not usually buy and so you get creative.
The carrot soup I made was really rich and creamy, although it was all veggies, spices and honey. I made pecorino biscuits as a the little treat to have with the soup.
I am not a big soup fan but maybe I am starting to. Enjoy the rest of the weekend!
What you need for two people:
500g carrots, peeled and chopped into small pieces
2 onions, finely chopped
3 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
500 ml vegetable broth
2 tablespoons honey
Salt and pepper
Heat onion and garlic in a soup pot over medium heat
Add carrots and ginger and sauté for 5 minutes
Add the veg broth, lower the heat and simmer for about 30 minutes
Stir in the honey, pepper, salt and oregano
Simmer for another 15 minutes
Meanwhile preheat the oven to 180°C
Grate the pecorino and form small pecorino heaps on a baking tray
Dredge the pecorino heaps with paprika powder and grill in the oven for about five minutes
Let the pecorino cool down
Purée the soup and then serve with pecorino biscuits and parsley