A really special dish that combines the spirit of both Italian and Moroccan cooking into one fast meal. It's not really traditional per se in any of the two countries, but it was imagined and created by a child of both cuisines, and it feels so authentic to both that I'll gladly list it in each of them. :)
P.S: Don't know about you, but I'm mad about garlic and cumin! And to get to enjoy those flavors in their fried intense form, tossed with spaghetti and Parmesan was really terrific! :)
Recipe source: here.
Last year: Smoked salmon and scrambled egg on toasted bun.
Two years ago: Peanut butter cookies (American).
Three years ago: Cranberry and walnut scones (Southern USA style).
Four years ago: Zucchini and caraway salad with parsley and lemon salad.
Ingredients (serves 2):
- 200 g spaghetti
- 30-40 ml extra virgin olive oil
- 3 large garlic cloves, minced
- 1 tablespoon cumin
- 1/2 teaspoon chili flakes (I used ground chili powder)
- 1 tablespoon dried Italian parsley (or 1/2 handful of fresh parsley, chopped)
- 1/4 teaspoon salt
- some freshly grated Parmesan cheese to serve
Cook the spaghetti according to package instructions. Meanwhile, heat the oil in a frying pan and add the garlic and cumin. Let them toast on low heat:
When they're crisp and golden and you can smell them both for a while now, mix in the chili flakes and remove from the heat.
When the spaghetti are done, add them to the pan and re-heat a little. Toss with the salt and the parsley. Transfer to serving plates and sprinkle grated Parmesan on top in generous quantities. It's done, dig in! :)
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