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    Greek Pasta Mafaldine with Beetroot,  400gr

       285801611 601955247653079 5449160190588844972 n   285923209 1848343152021823 6305094367569185093 n

Pasta with beetroot!!!!! 
How more healthy!!!!!!!!!!!
superfoodsbenefits

Our little friends and the adults can enjoy a complete, nutritious meal, offering the Organization all the necessary nutrients. Ideal for athletes!!!!! Ideal for a healthy brain!!!!

Boiling Time: 4-5 '
Suggested Recipes:

Ideal  to Combine with Cheese-Feta as it is a complete Supplementary High Quality Lunch in its own right.

Net Weight: 400gr

Gross weight: 410gr


 

 

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€2.30 €2.00
Quantity:

Creamy avocado pasta with Spinach-Tagliatele EUZOIA

 

    Creamy avocado pasta with Spinach-Tagliatele EUZOIA, 400gr

   a plate of avocado pasta with a napkin and glass of water
 
 
 ✅A simple healthy pasta recipe?

This Creamy Avocado Pasta is super easy to make. It’s perfect a simple dinner that comes together in less than 30 minutes!



 
 
 
 

Ingredients 

  • 1 package of EUZOIA Tagliatelle with Spinach  SPANAKIA
  • 1 ripe avocado
  • 12 garlic cloves
  • 1/2 cup (packed) fresh basil
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp cashew milk (can sub any plant-based milk) 
  • salt & pepper to taste
  • pinch of cayenne 
  •  Instructions
    • Cook the pasta according to package directions (2 min).
    • To make the avocado sauce, peel the avocado then add to a food processor or small blender with the rest of the ingredients and blend until smooth. If the sauce is too thick, add a bit more cashew milk.
      • Gently toss the pasta in a pan with the avocado sauce and serve.

    Nutrition

    • serving size: 1/2 recipe
    • calories: 459
    • sugar: 2g
    • fat: 27g
    • saturated fat: 8g
    • carbohydrates: 48g
    • fiber: 14g
    • protein: 10g
 
a white plate with avocado pasta on it     IMG 2448    
              BIO- Mafaldine with BIO-Semolina 100%, 400gr
                           Suitable for Vegan    
BIO SIMIGDALI1     round vegan logo with leaf elements vector 18879331       4293.mafalde       
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€2.20
Quantity:

    Greek Traditional Chilopitaki with Vegetables, 400gr

           285532910 565428231683654 4919019536988207979 n                       web Traditional Chilopitaki vegatebles

 
-Mix of hard Greek grain of superior quality     
-Dried Tomato, Greek production
-Dried Carrot, Greek production
-Dried Spinach,  Greek production

Tricolore Chilopitaki, contain all the essential ingredients for a complete and balanced diet. This is a recipe that combines: 1) the excellent quality and benefits of Greek cereals that form the basis of the Mediterranean dietary pyramid; 2) the benefits of vegetables - spinach, carrot, tomato.

Our little friends and the adults can enjoy a complete, nutritious meal, offering the Organization all the necessary nutrients.

Boiling Time: 5-6 '
Suggested Recipes:

Ideal Offer to Combine with Cheese-Feta as it is a complete Supplementary High Quality Lunch in its own right.

Net Weight: 400gr

Gross weight: 450gr

 chilopitaki veg octopus    chilopitaki veg

 

 

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€2.00
Quantity:

Tagliatelle with Chilli & Ginger, 400gr

      CHILI GINGER1  ΤΣΙΛΙ ΚΑΙ ΤΖΙΝΤΖΕΡ

According to the Health Society, Chili&Ginger is considered to be the No1 Anti-Cancer Combination!*Mice study shows chilli & ginger cancer-battling properties*
Consuming gingerol and capsaicin together could combat cancer, with gingerol counteracting capsaicin’s carcinogenic effects, according to a new study on mice.
chilli powder 1HOT!!! Chili (benefits):  Chilies are excellent sources of vitamin A, B, C and E and minerals including Folate, Potassium and Thiamine (Vitamin B1). In traditional Indian home remedies, chilies are often used to stimulate the appetite and aid digestion as they help to detoxify the gastrointestinal tract. Chilies are also often used to relieve nasal and lung congestion by increasing metabolism. It dilates the airway to reduce wheezing and breathing difficulties. 
a. Cardiovascular benefits, b. Weight reduction
Both chili pepper and ginger are high in potassium.
Chili pepper has 122.7 times less saturated fat than ginger.
Chili pepper is an excellent source of Vitamin C.
 
GINGER Health benefits of Ginger "Ginger linked to healthier hearts"

Spices such as ginger are common remedies used in traditional medicines or ingredients of pharmacological preparations to cure digestive disorders.

Ginger has more niacin, pantothenic acid and Vitamin B6.
Ginger is a great source of protein.
Ginger is an excellent source of calcium, dietary fiber and iron.
  • a. Improved glycemic indices and Total antioxidant capacity

The beneficial effect of ginger supplementation on glycemic indices in Iranian patients with type 2 diabetes had been reported. Three months supplementation of ginger (3 g of powdered ginger daily) improved glycemic indices, total antioxidant capacity and serum para-oxonase activity in patients with type 2 diabetes. (Srinivasan, 2017)

b.Anti-inflammatory property
A few clinical studies, mostly randomized controlled trials, investigating the beneficial effect of ginger in ameliorating arthritic knee pain in patients with symptomatic osteoarthritis and rheumatoid arthritis have been reported. Moderate nevertheless statistically significant reduction in knee pain by ginger extract (1 g/day for 6-month) is reported in subsequent clinical studies (Wigler, 2003).
tagliatelle with spicy tomato sauce 630846 "Perfect Hot Taglaitelle Pasta with Tomato Sauce" , A light and delicious choice!!!
 
 
 
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ΒΙΟ-Mafaldine by pasta-euzoia with Pink Peppercorns

 

    ΒΙΟ-Mafaldine pasta-euzoia with Pink Peppercorns

   μαφαλντινεσ

Ingredients

  • 400gr mafaldine pasta , pasta-euzoia
  • 7 tablespoons quality salted butter
  • 3 teaspoons coarsely ground pink peppercorns, divided (measured after processing in a spice grinder) Note: I really like the flavor of pink peppercorns and sometimes add a smidge more when serving.
  • 1 1/4 ounces freshly grated Pecorino Romano or Pecorino Sardo Maturo Note: See Around the Dinner Table above for expanded cheese notes.
  • 1 1/4 ounces freshly grated Parmigiano Reggiano, plus extra for finishing as desired
  • 4-6 ounces (1/2-3/4 cup) starchy cooking water

Instructions

  • Place oven-safe individual pasta bowls in a cold oven then heat to 175°F. This is a fussy step but it makes a difference in terms of the serving temperature. The cheesy butter sauce is its best self when warm.
  • While the water is coming to a boil, prep the other ingredients.
  • Once at a boil, salt the pasta water generously with kosher salt - it should taste salty but not quite "like the sea" (I don't go that far). Add the pasta to the boiling water.
  • While the pasta cooks (4-5'), put the butter in a large nonstick pan and heat over medium-low. Keep an eye on the butter and make sure it only melts and doesn’t brown.
  • Cook the pasta until it’s just shy of al dente. There’s a little more cooking that takes place in the butter sauce.
  • A minute before the pasta is done, ladle 1/2 cup of the salted pasta water into the pan with the melted butter and adjust the heat to medium-high (don't let the butter brown). Ladle another 1/2 cup of pasta cooking water out and set aside. That is your thinning water.
  • Transfer the pasta directly from the salty water into the pan with the butter mixture and, over medium-high heat, toss repeatedly until the sauce begins to thicken and the noodles finish cooking. This takes 1-2 minutes. Note: You will still see quite a bit of loose liquid in the pan at first. That's good and necessary as the liquid will partially be absorbed by the noodles and anything that remains will mix with the cheese and create your clingy sauce. If the pan starts to dry up during this step, use your thinning water.
  • Once the noodles are to the desired texture, adjust the heat to low and add half (1 1/2 teaspoons) of the ground pink peppercorns, half of the Pecorino Romano, and half of the Parmigiano Reggiano, then toss briskly. Add the rest of the cheese, toss, and taste for seasoning.
  • Plate and top with the rest of the peppercorns plus some extra grated Parmigiano Reggiano.

      MAFALDINE2


 

Greek Traditional Xilopitaki with goat milk & Fresh eggs, 400gr

                      ΧΥΛΟΠΙΤΑΚΙ ΣΥΣΚΕΥΑΣΙΑ WEB1                      chiloptaki katsikisio
 
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€2.50
Quantity:

Tagliatelle with porcini mushrooms

 

     Tagliatelle by pasta-euzoia with porcini mushrooms!!

   TAGLIATELLE WITH MUSHROOM


2 options: For those who follow fasting and for those who eat everything
Prep Time:15 mins, Cook Time:40 mins,Total Time:55 mins
"The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it."
Ingredients
400 g tagliatelle (Tagliatelle with 100%Semolina or Tagliatelle with eggs&goat milk)by PASTA-EUZOIA
500 g of fresh or frozen porcini mushrooms
½ glass white wine
3-4 fresh nepitella small leafed wild mint sprigs or thyme
2-3 tbsp extra virgin olive oil
2 garlic cloves peeled, 2 tbsp unsalted butter, salt and pepper to taste, grated parmesan for serving
Instructions
1.Put water on to boil for the pasta. Add salt once it starts to boil.(FOR SEMOLINA-TAGLIATELLE:2,5 min, FOR EGGS&GOAT MILK TAGLIATELLE:4,5min)
2. Clean the mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
3. Cut the mushrooms into pieces
4. Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
5. Cook them for about 3-4 minutes.
6. Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
7. Reduce the heat and add salt and pepper.
8. Continue to cook for about another 10-15 minutes. Remove from the heat once mushrooms are cooked through and add the butter.
9. Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
10. Toss everything together. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
11. Serve immediately with grated parmesan as required.
Bohn appettite!!!https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png");">?https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png");">?
#pastaeuzoia #pastalovers @pastagastronomy Vegan.com #veganpasta FineDiningLovers #finedining Greekproducts Holland #greekproducts Greek Traditional Products greekpro.eu #greekproducers

TALIATELES ME MANITARIA

Spicy Italian Sausage Pasta

     spicy Italian sausage and pasta in two white bowls  tomato

Ingredients

  • 8 ounces uncooked penne
  • 10.6 ounces hot Italian sausages crumbled (see note)
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or white wine
  • 1/2 tablespoon flour
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1/2 cup heavy/whipping cream
  • Salt & pepper to taste
  • 6 large leaves basil sliced/torn into small pieces
  • Freshly grated parmesan cheese to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.

  2. Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it for about 5 minutes, stirring occasionally, over medium-high heat until browned.

  3. Once the sausage is browned, take it out of the pan and set it aside. Drain the fat.

  4. Add the garlic, followed by the chicken broth to the skillet. Sprinkle the flour in. Whisk it until the flour has dissolved, and scrape any browned bits from the bottom of the pan. Cook this mixture until it's significantly reduced (should only take a minute or two in total).

  5. Add in the tomatoes, cream, and the sausage meat. Cook the sauce for a few more minutes until it's thickened to your liking. Season with salt & pepper as needed.

  6. Just prior to serving, add in the torn basil leaves and then toss with the drained pasta. Serve with freshly grated parmesan cheese.
  7. 5-ingredient spicy sausage pasta sauce recipe - BBC Food
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