Eating pasta is a great way to prepare for a marathon.
Say the word 'pasta' and many Jamaican's immediately think macaroni or spaghetti. These have been favourite staples locally for years, with macaroni and cheese and spaghetti and saltfish or corned beef being among the most popular dishes.
The name pasta, however, which is Italian in origin, covers a range of products. According to managing director of Jamaica Macaroni Factory, Mr. James Chen, pasta is made by forming dough containing a mixture of semolina or hard wheat flour with water, which is then shaped and usually dried. The best pasta is made from Durum wheat semolina, except for vegetable pastas which also contain dehydrated spinach and beet. Semolina is a coarse, granular product derived from milling Durum wheat, a variety that contains the highest percentage of protein of all wheat.
Chen explained that pasta, which contains about 12 per cent protein in the form of gluten, "is a complex carbohydrate which the body takes a long time to utilise and so it is very popular with endurance athletes." This is true for those who will compete in The Gleaner-sponsored Reggae Marathon/Half Marathon on December 1 in Negril. The 'World's Best Pasta Party' has become one of the star attractions of this annual event.
This year the pasta party which is being co-sponsored by the Jamaica Hotel and Tourist Association (JHTA), Negril chapter, and Pan Caribbean Financial Services, will feature a variety of dishes prepared by a number of the top chefs from that resort area.
In addition to its long shelf life, pasta is also nutritious, cost effective and versatile and can be used as the main starch in a meal or to extend meat dishes or soups. Pasta is also easy to prepare as these recipes demonstrate.
Jamaican vegetable lasagne
(Ingredients for 1 rectangular oven dish)
1pkt Lasagna sheets
1/2lb pumpkin, peeled and cut into 1/4 inch cubes
2 each chocho, peeled and cut into 1/4 cubes
3 sweet peppers (green or assorted colours) - diced into 1/4 inch pieces
1 tin kernel corn
4 tbsps olive oil
2 medium-sized onions (sliced)
2 cloves garlic (peeled and finely diced)
1 small bunch scallion
METHOD
Boil Lasagna sheets in water with salt until 'al dente' (with a bite). Refresh in cold water immediately. Drain well, add little oil to prevent from sticking and keep on the side.
Tomato sauce:
4 tb Olive oil
1 each onion, diced
Small piece scotch bonnet pepper
2 cloves garlic, finely chopped
1 sprig thyme
1 small tin tomato paste
1 tin plum peeled tomatoes
4 fresh plum tomatoes
2 liters white wine
1 tsp cumin powder
pinch salt
black pepper
METHOD
To make sauce, sauté onions and garlic in olive oil. Add little hot pepper (to taste). Add tomato paste and chopped tinned tomatoes. Add finely diced fresh tomatoes and fresh thyme. Add white wine. Bring to a boil, cover and simmer for at least 20 minutes. Adjust seasoning with salt and black pepper. Set aside.
Boil pumpkin and chocho in salt water (do not overcook) and drain. In a heavy saucepan, sauté the onion and garlic. Add the diced peppers; sauté for two minutes, add the cooked chocho, the pumpkin and the corn. Sauté for 2 minutes. Add the tomato sauce, bring to a boil and simmer for 5 minutes. Set aside.
Cheese Sauce
5oz butter
5oz all purpose flour
1/2 litres milk (maybe needs more depending on thickness of sauce)
8 oz cheese (grated - cheddar, edam)
3 oz grated parmesan cheese
pinch salt
pepper to taste
nutmeg
METHOD
In a heavy saucepan melt the butter, add flour and 'cook out' for about 2 minutes. Add the cold milk, whisk continuously and bring to a boil. Allow to simmer for at least 20 minutes (needs to be stirred continuously). Add grated cheese (reserving some for the top layer). Adjust seasoning with salt, pepper and nutmeg. Set aside.
To assemble Lasagna
Place a spoon full of cheese sauce on the bottom of an ovenproof square dish
Place a layer of pasta sheets on this
Divide vegetable mix in half and add on top of pasta
Add some cheese sauce
Add another layer of pasta
Add the remaining vegetable mix
Add more cheese sauce
Add last layer of pasta sheets
Add remaining cheese sauce.
Finish with the remaining grated cheese
Bake in the oven (about 375 degrees Fahrenheit) for approximately 35 mins.
To serve:
Allow to stand for 15 minutes before serving. Finish with chopped parsley on top.
Please note:
You can get creative with the vegetable selection. Add cauliflower, broccoli or kidney beans
Lasagna freezes really well. Cut leftovers in portion-size, wrap in plastic or zip-lock bags and put in the freezer. For a quick meal, simply defrost and re-heat in your microwave.
Stefan Spath is the Regional Executive Chef of Couples Negril.
