Naumann - Mediterranean Cuisine Our 100 top recipes presented in one cookbook

Mediterranean Cuisine Best-quality olive oil, fresh herbs, aromatic garlic, lots of crispy vegetables and the best ways of cooking fish and meat. Conjure up a holiday atmosphere on your table and spoil yourself and your loved ones with delicacies from the Mediterranean region. If you like crispy foccacia with olives, Sicilian caponata, chicken in a lemon and saffron sauce or steamed artichokes, everything you love about Mediterranean cuisine is here. Mediterranean Cuisine Naumann & Gbel Verlagsgesellschaft mbH
a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft
Emil-Hoffmann-Strae 1, 50996 Cologne (Germany)
www.vemag-medien.de
Cover design: StockFood/Studio Lipov
Translation from German: First Edition Translation Ltd, Cambridge
Overall production: Naumann & Gbel Verlagsgesellschaft mbH
All rights reserved
ISBN 978-3-8155-8782-9 Acquacotta vegetable soup with egg Preparation time: approx. 15 minutes (plus cooking time)
Per serving approx. 372 kcal/1564 kJ
15 g P, 23 g F, 26 g CH Serves 4 1 onion 3 sticks celery with green leaves 6 tomatoes bunch each of basil and parsley 3 tbsp olive oil 1.5 l vegetable stock salt pepper 4 slices stale bread 4 eggs Peel and chop the onion.

Clean, wash, string and dice the celery and chop the leaves. Score the tomatoes with a cross, scald with boiling water, remove the cores, peel, remove the stalks, deseed the flesh and dice. Wash the herbs, shake dry and chop. Heat the oil in a saucepan and fry the onion until transparent. Add the celery and leaves and continue to braise. Add the diced tomatoes and the herbs to the pan and pour on the stock.

Season with salt and pepper. Simmer the soup for approx. 15 minutes. Toast the bread, allow to cool then break into pieces. Distribute the bread amongst the 4 soup bowls. Add the eggs to the hot soup individually so that they do not melt away.

Allow to steep in the soup for 2 minutes. Then stir with a fork. Pour the soup into the bowls and serve. Pumpkin soup with Parmesan

Preparation time: 20 minutes
Per serving approx. 295 kcal/1235 kJ
22 g P, 14 g F, 19 g CH Serves 4 1 carrot 1 onion stick celery 2 tomatoes 400 g pumpkin 200 g potatoes 2 tbsp olive oil 1 l beef stock salt pepper nutmeg pinch of Cayenne pepper 50 g grated Parmesan Peel the carrot and onion, wash the celery and chop all three vegetables finely. Peel, deseed and chop the tomatoes.

Peel the pumpkin and potatoes and cut into cubes. Heat the olive oil in a pan and fry the onion until translucent. Add the carrots and celery and fry. Stir in the tomato and potato and fry before pouring over the beef stock. Season with salt and cook the vegetables for approx. 20 minutes until tender.

Strain the soup through a sieve and season with pepper, nutmeg and Cayenne pepper. Bring to a boil and stir in the Parmesan. Serve hot. Minestrone with pesto

Preparation time: 35 minutes
Per serving approx. 410 kcal/1717 kJ
16 g P, 11 g F, 59 g CH Serves 4 30 g dried porcini 1.5 l vegetable stock 3 aubergines 100 g courgettes 1 Savoy cabbage 50 g pumpkin 4 tomatoes 100 g green beans 3 potatoes 150 g white beans 2 tbsp olive oil 100 g rice 150 g pesto salt pepper Soak the porcini in water. Bring the vegetable stock to a boil in a pot.

Cut the aubergines and courgettes into cubes, slice the cabbage finely, peel and cube the pumpkin and chop the tomatoes into small pieces. Wash the green beans and slice finely. Peel and dice the potatoes. Add the white beans and the rest of the vegetables to the boiling stock. Cut the porcini into small pieces and add to the pot along with the olive oil. 20 minutes, then add the rice and simmer everything for another 20 minutes. 20 minutes, then add the rice and simmer everything for another 20 minutes.

Stir the pesto into the soup before serving and season to taste with salt and pepper. Lemon bouillon with Parmesan

Preparation time: approx. 15 minutes
Per serving approx. 130 kcal/544 kJ
10 g P, 10 g F, 1 g CH Serves 4 400 ml lamb stock 400 ml beef stock 1 tbsp lemon juice 3 egg yolks 70 g freshly grated Parmesan pepper 1 marjoram stem Bring the lamb and beef stocks to the boil, allow to bubble for 5 minutes, then put to one side. Mix together the lemon juice and egg yolk. Add 60 g grated Parmesan.

Whilst constantly stirring, pour the hot stock on gradually, not allowing it to boil. Season the stock with pepper. Wash the marjoram, shake dry and remove the leaves. Before serving, sprinkle the soup with a few marjoram leaves and the remaining Parmesan. Bouillabaisse French fish soup

Preparation time: 25 minutes (plus cooking and standing time)
Per serving approx. 483 kcal/2029 kJ
42 g P, 19 g F, 23 g CH Serves 4 1 kg mixed ready-to-cook fish 1 onion 4 potatoes 4 tomatoes bulb fennel 4 tbsp olive oil 4 bay leaves herbes de Provence salt pepper 4 sachets saffron 4 garlic cloves 500 ml vegetable stock 500 ml fish stock Cut the fish into pieces.

Peel and chop the onion. Wash, peel and grate the potatoes. Wash the tomatoes, deseed and cut into dice. Wash the fennel and cut into strips. Heat the olive oil in a pan and braise the onion. Add the potatoes, tomatoes and fennel, and fry.

Add the bay leaves and season with the herbs and spices. Peel and crush the garlic and add it to the pan. Leave everything to simmer for 10 minutes, then add the fish and cook for another 3 minutes. Heat both the vegetable and the fish stock, mix everything together, remove from the heat and leave the soup to stand for 10 minutes. Garlic bread makes a great accompaniment. 20 minutes
Per serving approx. 446 kcal/1868 kJ
29 g P, 29 g F, 15 g CH Serves 4 100 g wafer-thin slices of bread 400 g Fontina cheese 1.25 l meat stock Toast the slices of bread and then put 1 slice each into 4 soup bowls preferably with lids. 446 kcal/1868 kJ
29 g P, 29 g F, 15 g CH Serves 4 100 g wafer-thin slices of bread 400 g Fontina cheese 1.25 l meat stock Toast the slices of bread and then put 1 slice each into 4 soup bowls preferably with lids.

Slice the cheese very thinly and place 1 slice on top of the bread slice in each bowl. Then layer the bread and cheese slices alter-nately until the ingredients are all used up. Bring the meat stock to the boil and pour over the bread and cheese mixture. Place the lids on the soup bowls. Allow to steep for about 5 minutes in a warm oven and serve immediately. 170 kcal/710 kJ
4 g P, 11 g F, 14 g CH Serves 4 400 g ripe tomatoes 1 onion 1 garlic clove cucumber 1 red pepper 1 green pepper 2 slices of white bread 4 tbsp olive oil 2 tbsp sherry vinegar salt freshly ground black pepper Score crosses into the tomatoes, scald briefly in boiling water, then douse in cold water and skin. 170 kcal/710 kJ