RECIPE OF THE WEEK
Penne with Summer Vegetables
designed by Wieke Nelissen
July 13
- 500 g penne whole wheat noodles
- 1 cup green beans, trimmed and cut into halves
- 1 carrot, cut into matchsticks
- 10 cm cucumber
- 2 tablespoons sesame oil
- 2 tablespoons shoyu
- 2 tablespoons mirin
- sea salt
Boil the penne until al dente, in lightly salted water. Rinse with cold water and
drain.
Cut the cucumber lengthwise into halves. With a small spoon remove the
seeds. Cut the cucumber diagonally into thin slices.
Blanche the green beans in a little water with a pinch of salt, until almost
tender but still bright green. Drain them. Put the oil in a wok or heavy saucepan
on a medium high fl ame. Stir-fry the carrots for ½ minute, then add the
green beans and the penne. Stir-fry a few minutes, adding the shoyu and the
mirin. Now add the cucumber. Mix the cucumber in well, until the color of the
skin starts to turn into bright green. This takes only 1 minute on a medium to
high fl ame. No liquid should be left.
Ingredients, top quality knives, kitchen ware,
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