Tagliatelle with Pesto and Parmesan Cheese

The complexity of a recipe: middle
Cooking time: 25min
Portions: 4

– 500gr tagliatelle
– 25gr basil leaves
– 4 tbsp pine nuts
– 50gr parmesan cheese
– 1 clove garlic grated
– Korvel Extra-virgin Olive Oil
– Salt, coarsely cracked black pepper

Cooking method: 
Place the basil, pine nuts, parmesan, garlic, Extra Virgin Olive Oil, salt and pepper in a food processor. Mix until a thicker consistency is reached.

Boil the tagliatelle following the instructions in the package. After draining, mix tagliatelle with the pesto and divide evenly between 4 plates.

For extra taste, add on the top grated parmesan, fresh basil leaves and some drops of Extra Virgin Olive Oil KORVEL. Serve immediately.


Tagliatelle with white wine & mushrooms

The complexity of a recipe: light
Cooking time: 25min
Portions: 4

– 1 package tagliatele
– 2 cups mushroom, chopped
– 1 red onion, chopped
– 2 garlic gloves, chopped
– 1 cup basil, chopped
– 1 cup white wine
– 50ml Korvel Extra Virgin Olive Oil
– salt, pepper
– optional: 50gr grated cheese

Cooking method: 
Boil tagliatele following the instructions in the package.

In a separete pan, heat Extra Virgin Olive Oil and then add the onion,the garlic and the mushrooms and mix for 5-6 minutes.

In the same pan add the basil, salt and pepper and mix again. After 2 minutes add the white wine and let it boil until the alcohool is evaporated.

As soon as the sauce is ready, add tagliatele inside and mix well.

*For extra taste you can add some grated cheese on the top of each plate.


Pasta with tomato & basil sauce

The complexity of a recipe: light
Cooking time: 40 min
Portions: 4

– 500g pasta
– 2 tablespoons Korvel Extra Virgin Olive Oil
– 2 large tomatoes, grated
– 3/4 cup fresh basil leaves, chopped
– 1 large onion, chopped
– 3 garlic cloves, crushed
– salt, pepper

Cooking method: 
Cook Pasta following packet instructions.

Meanwhile, heat extra virgin olive oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add grated tomatoes, salt and pepper. Stir until well combined. Simmer for 10 minutes.

Add basil leaves in the sauce and stir. Add sauce to pasta.

Top with remaining basil leaves, freshly ground black pepper and some drops of Extra Virgin Olive Oil and…

Ready to Serve!

Traditional Greek Pasticcio

The complexity of a recipe: middle
Cooking time: 60 min
Portions: 9

For the minced meat:
– 750 g. minced beef meat
– 2 onions, chopped
– 400g chopped tomatoes
– 2 tablespoons tomato paste
– 1 garlic clove, chopped
– 2 beef broth cubes
– 1 tablespoon sugar
– 1 teaspoon cinnamon
– 100ml red wine
– 2 tablespoons Korvel Extra Virgin Olive Oil
– ½ bunch parsley and thyme
– 2 bay leaves

For the Sauce:
– 1lt milk
– 100 g grated Greek Graviera cheese
– 100g flour
– 2 egg yolks
– 100g butter
– ½ teaspoon nutmeg
– salt, pepper

For the pasta:
– 300g pasta

Cooking method: 
For the minced meat:
In a frying pan over high heat, prepare some sauté onions in Korvel Extra Virgin olive oil, sugar and fresh chopped thyme.

After 3 minutes, add the garlic and continue to sauté. Then, add the tomato paste and sauté for at least two minutes.

Add and crumble the minced meat for 4-5 minutes. Add the wine and let the alcohol evaporate completely.

Add the chopped tomatoes, cinnamon, the beef cubes and 2 bay leaves. Cook over low heat for 10-20 minutes.

Once our minced meat is ready, remove bay leaves from inside and set aside.

For the Sauce:
Heat the butter in a saucepan over medium heat and when it is melted, add 100 g flour and mix well with a hand whisk for several minutes.

Add 1lt of milk in several stages and stir each time with a whisk.

Pull from fire, add salt, pepper, nutmeg, 20g grated Greek Graviera cheese and stir.

Finally, add the egg yolks and mix again.

For the pasta:
Boil pasta following package’s instructions

For the pasticcio:
In the minced meat, add 1 tablespoon of Sauce and mix well.

In a baking pan, add 1st layer of the pasta and put the Sauce on top. Then spread all the minced meat over the 1st pasta layer and top it with another layer of pasta. Pour out the rest of the sauce and sprinkle with cheese.

Bake in preheated oven at 180°C for 40 minutes or until your Sauce gets a nice color.

Bon appetite! Kali Orexi!

Pasta with Shrimp and Lemon

The complexity of a recipe: middle
Cooking time: 25 min
Portions: 4

– 230g uncooked spaghetti
– 450g peeled and deveined large shrimps
– 2 tablespoons Korvel Extra Virgin olive oil
– 3 tablespoons drained capers
– ¼ cup chopped fresh basil
– 2 tablespoons fresh lemon juice
– 2 cups baby spinach
– ½ teaspoon salt

Cooking method: 
Boil pasta following package’s instructions.

Add shrimp into a pan, cook for 3 minutes or until they are done and put aside.

Drain & place pasta in a large bowl. Add the shripms, basil, capers, extra virgin oil and lemon juice.

Combine well and Serve!

Tip: Before serving, place about ½ cup chopped spinach on top of each plate.

Enjoy your meal!