Zea is a pure raw material for tagliatelle pasta. Chef Koveos Konstantinos prepares a healthy recipe with vegetables and sesame.
Zea comes from the word Zeidoros (the one who gives life) and according to ancient texts and excavations it is said to have been cultivated in Greece since antiquity.
Reports from Homer to Galinos mention durum wheat as the basic material for bread, which makes Zea, an ancient grain that is lost in the depths of history.
Chef Koveos Konstantinos prepares a healthy but also tasty recipe, from Cooking@Home, his first cookbook, for Zea Tagliatelle with vegetables and sesame.
Ingredients
- 250 gr Zea Tagliatelle
- 2 peppers of any color, cut into thin strips
- 1 small broccoli diced in florets
- 1 zucchini cut into strips
- 8 cherry tomatoes cut into quarters
- 4 sliced white mushrooms
- 1 clove of grated garlic
- 2 teaspoons of olive oil
- 1 teaspoon of chopped parsley
- 2-3 Saffron fibers
- 100 ml of vegetable broth
- white and black sesame
- Salt-Pepper preferably
Cooking instructions
Boil the zea tagliatelle pasta for 5-6 minutes in plenty of salted water, strain and cool well. Add oil lightly.
In an open saucepan, heat the olive oil and sauté the garlic and other vegetables for about 3-4 minutes.
Add the saffron and the broth and cook for 3-4 minutes over medium heat.
Put the zea tagliatelle pasta in the pot and mix gently, correct the taste with salt and pepper.
Serve with chopped parsley, sesame and fresh pepper.
About the Author
Lover of Greek cuisine & local products, Konstantinos Koveos is Executive Chef of Athens Coast and London Hotel & recipe writer in numerous blogs and sites.
His first cookbook, Cooking@Home was released on 22/01/21 by Fylatos Publishing and includes 35 recipes while at the same time provides smart tips for delicious meals at home.
As the author himself mentions, book’s purpose is not to be afraid to experiment, try new raw materials and combinations.
After all, many great recipes came from mistakes or instant inspirations.
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