Pasta with spinach, white beans and prosciutto

 

Pasta with spinach white beans and prosciutto


This simple but satisfying dish makes a nice lunch or supper in autumn or winter. Any short pasta shapes such as fusilli or penne work in this recipe.

If you are in a hurry, use cooked white beans either from a jar or frozen white beans. The animal protein from prosciutto compliments the vegetable protein from beans.

For a colourful presentation, serve the dish in dark bowls.

2 servings

2 tbsp. olive oil 

1 small onion, chopped

1 clove garlic, minced

About 200- 250 g cooked white beans

2 handfuls of baby spinach

4-5 slices of Prosciutto di Parma

About 8 black olives, sliced

Freshly ground black pepper

Whole wheat fusilli for 2 servings


Warm the olive oil over medium heat in a large sauté pan. Cook the onion and garlic for about 10 minutes until soft but not browned. Add the white beans to the pan. If using beans from a jar, rinse them under running water and drain before adding. 


Cut the prosciutto into smaller pieces and add to the pan. Add the spinach and sliced olives. Grind over some black pepper.


Meanwhile cook the pasta according to the advice on the package. Drain, add to the pan and mix. Divide the dish into the bowls.


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Auron: Bois Gaston Ridge

 

Auron seen from Bois Gaston Ridge


In Auron, we wanted to explore a less frequented trail on a picturesque ridge, Crête de Bois Gaston. It turned out to be a good and efficient morning exercise. 

Sauma Longa viewed from Auron
Sauma Longa viewed from Auron
Start in Bois Gaston
Start in Bois Gaston
Bois Gaston Ridge
Bois Gaston Ridge
Mont Mounier in the south
Mont Mounier in the south

We drove to the upper large paved parking (~1650 m) which was almost empty. We walked along a wide dirt track (easy ski slope in winter) to signpost #18, forked left and started to climb in Bois Gaston which mainly comprised a larch wood. The trail was good but very steep and in fact climbed continuously about 400 m before levelling off. Higher up, clearings gave us some very nice views down to Auron. Mont Mounier became visible in the south.


Bois Gaston Ridge higher up
Bois Gaston Ridge higher up
Tinée Valley in morning haze
Tinée Valley in morning haze
Mont Tenibre and Corborant
Mont Tenibre and Corborant
Bois Gaston Ridge steep trail
Bois Gaston Ridge steep trail

At about 2070 m, the trail (yellow markings but only here and there) turned left (southwest) and we briefly entered a wood before reaching 2125 m and the ridge next to Sauma Longa (or Sauma Longue; signpost # 17), a small wintertime mountain restaurant now deserted.


We returned along the same trail.


Last push to Sauma Longa
Last push to Sauma Longa
Near Sauma Longa
Near Sauma Longa


Climb: 474 m
Distance: 4,7 km
Duration: 2h 40 active
Map: 3639 OT Haute Tinée 1 Auron


Bois Gaston Ridge hike



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Halibut, giant prawns, and tasty tomato sauce

 

Halibut giant prawns tasty tomato sauce


This colourful and tasty dish is perfect to make in late summer and early autumn when the local tomatoes are at their best. The recipe needs minimal cooking so it is ideal for hot summer evenings.

 Any firm-fleshed white fish works in this recipe; monkfish, halibut or cod. Serve with some black rice and decorate with fresh basil for a colourful contrast.

2 servings

2 tbsp. olive oil

1 small onion, minced

1 clove garlic, minced

2 tasty tomatoes, finely chopped

½ tsp. Piment d’Espelette or other mild chilli

Juice of ½ lemon

2 tbsp. crème fraiche 15% fat or cream

200 g white fish fillet

200 g cooked and peeled giant prawns

Black rice for 2 portions

Chopped basil to decorate


Start by cooking the black rice which takes about 20 minutes. Drain and keep covered until needed.


Warm the olive oil over medium heat and sauté the onion and garlic for 5 minutes. Add the tomatoes and Piment d’Espelette and continue cooking for 10 minutes. Whisk in the lemon juice and crème fraiche just before serving. 


Meanwhile roast the  fish fillet in 200°C for about 12 minutes until done.


Divide the black rice in the centre of the plates and the tomato sauce around the rice. Divide the fish fillet in 2 portions and place on top of the rice. Decorate with giant prawns and basil.


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Authion: Cime de Tuor hike

 

Cime de Tuor in sight


North of  Authion, several summits lie next to the GR52  trail soon after the Pointe des trois Communes and signpost # 410. 

We wanted to explore Cime de Tuor (2151 m,) well visible from Authion and with its steep southern flank quite impressive despite the elevation just 100 m or so more than that of Authion.


Cabane de Tueis
Cabane de Tueis
GR52 from Cabane de Tueis
GR52 from Cabane de Tueis
Cime du Diable seen from Authion
Cime du Diable seen from Authion
Pointe des Trois Communes
Pointe des Trois Communes

From Cabane de Tueis parking (1889 m), we headed east following GR52 and ascended along a panoramic ridge. We passed some ruined barracks and reached signpost #410 next to Pointe des trois Communes. We descended to Baisse de St-Véran (1836 m) and climbed along the eastern flank of Cime de Tuor to Col de Raus. Here we left the GR52.

 Maps indicate a path to the summit but in reality it was almost ingrown and invisible. A bit higher, we passed remnants of old bunkers. We settled for the northern  fore summit where we had our picnic before returning to Col de Raus then back to our starting point.


Cime de Tuor northern flank
Cime de Tuor northern flank
View east from Cime de Tuor
View east from Cime de Tuor
Steep northern flank Cime de Tuor
Steep northern flank Cime de Tuor
Cime de Tuor fore summit
Cime de Tuor fore summit
GR52 south of Col de Raus
GR52 south of Col de Raus

This itinerary which ran entirely above the tree line, offered panorama views all the way. The southernmost 2500 m+ peaks (Such as Cime du Diable, Mont Capelet Superieur) were just in front of us in the north. Choose a day with good visibility when hiking in this region.


Climb: 710 m
Distance: 11,4 km
Duration: 4h 30
Map : 3741 OT Vallée de la Vésubie


Cime de Tuor hike track



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Sicilian summer spaghetti

 

Sicilian summer spaghetti


I got inspiration for this Sicilian summer spaghetti, Spaghetti alla coppola, from the wonderful book On Persephone’s Island by Mary Taylor Simeti. In 1962, she went to Sicily where she married and raised two children. 

In her book, she describes the authentic Mediterranean cuisine like it was in those times in Sicily. This summer spaghetti was one of the favourite summer dishes. The tomato sauce was made from fresh tomatoes and basil and the dish was topped with dark slices of fresh aubergine. The dish will make a perfect simple lunch on a hot summer day when the tomatoes are at their best.

Serve some goat cheese or parmesan shavings over your green side salad as this vegetarian pasta dish is very low in protein.

2 servings

3 tbsp. olive oil

1 small onion, minced

1 clove garlic, minced

3-4 very ripe tasty tomatoes, chopped

½ tsp. dried Provençal herbs

1 small aubergine, thinly sliced

Freshly ground black pepper

Spaghetti for 2 servings

Lots of chopped fresh basil


Warm 2 tbsp. olive oil in a large frying pan over medium heat and start frying the aubergine slices until they are soft and dark on both sides.


Warm 1 tbsp. olive oil in a smaller frying pan over medium heat and sauté the onion and garlic for 10 minutes. Add the chopped tomatoes, Provençal herbs, and black pepper. Continue sautéing until the tomatoes have released the liquid and it has evaporated. Meanwhile cook the spaghetti and wash and chop the basil. Add some of the basil in the tomato sauce and save the rest for decoration.


Drain the cooked pasta and divide on the plates. Top with the tomato sauce and aubergine slices. Decorate with basil.


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