The Mediterranean Lifestyle - English



In Tunisia, love is expressed via a meal, and the best way to say I love you back is to finish the plate and express how delicious it was. I adore Tunisian love; it's full of flavor, color, and generosity. It doesn't have to be elaborate: bread, olives, and a drizzle of olive oil will suffice. I grew up in Sfax, in the center of Tunisia. The Mediterran­ean Sea and olive trees surround my hometown. When I was a kid, I used to go fishing and cook with my family on the blue and white Mediterran­ean boats every Sunday. On every voyage across the port, I remember discoverin­g new types of fish and seafood: shrimp, octopus, clams... I consider myself extremely lucky to have such memories which have influenced my taste. This recipe includes some of my favorite Sfax flavors. Prawns, octopus, mussels, tomatoes, pepper, garlic, anchovies, olives, capers, and olive oil are a blend of Tunisian and Mediterran­ean cuisines. When it comes to steps, it may appear to be lengthy, but you can add or eliminate any ingredient that you don't like. It's a cuisine with a distinct personalit­y.


Serves 4

200 g prawns, 1 octopus tentacle, 300 g mussels, 300 g tomatoes , 4 pepperonci­n, 3 garlic goose, 2 filets anchovies, 2 tsp olives, 1 tsp capers , 3 tsp olive oil, salt, pepper, 2 branches of parsley for topping.


1. My mom’s method is to cook octopus, it may be also served with a salad for a lighter meal. Fill a pan with water and add octopus, bring water to a boil and let it boil for 5 min. to remove the impurities. Drain the water afterward, in a clean saucepan add 2 tbs of olive oil and the octopus. Stir everything together, cover it with hot water and let it cook for 45 min. with low heat to keep it juicy. 2. Mussels Drain mussels after soaking them in cold water for 20 min. 3. Sauce Heat a large pan over medium heat. Add 4 tbsp olive oil, once the oil is heated add 2 garlic cloves, 2 anchovies filets, chopped cherry tomatoes and stir gently with a wooden spoon. Stir It all together, then pour one glass of white wine. Let the alcohol evaporate, before adding the octopus’s juice. Cook for 20 min. before adding mussels, prawns, sliced octopus, chopped olives and capers to the sauce. 4. Meanwhile, put a pot of water to boil for the pasta. Add salt once it starts to boil. Cook the pasta al dente according to the instructio­ns on the packet. When the pasta is ready, save a cup of the cooking water and drain the pasta. 5. Go back to sauce. Add the rest of the ingredient­s and If your sauce appears to be dry, add some of the pasta water before adding the drained pasta. Combine all of the ingredient­s carefully then add the pasta.

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