This month’s Silver Travel Cook Club features a recipe for Pasta con le Fave inspired by sponsor Silversea’s S.A.L.T experience.
And you could win a S.A.L.T Recipe notebook and S.A.L.T From Greece with Love, a recipe book with a sampling of favourite Greek recipes from the first season of the S.A.L.T experience. Recipes include Gamopilafo (a traditional Cretan wedding rice dish) and we love the sound of baked figs with mizithra and honey-thyme dressing.
You can also win a S.A.L.T Recipe notebook, a cookbook inspired by your life. A culinary autobiography to be written day by day for you to include original menus, secret ingredients and gourmet ideas in your own unique style.
Silversea’s S.A.L.T. Experience
S.A.L.T. is an acronym for Sea And Land Taste, Silversea’s new immersive culinary program. S.A.L.T. debuted in the Mediterranean in the summer of 2021 on Silver Moon (and will roll out in spring 2022 on Silver Dawn).
And where better to launch a program all about the roots of deliciousness than in Greece, where the endless bounty of the sea meets the ancient culture and traditions of the sun-baked coast? S.A.L.T. is all about connecting guests to the places Silversea goes through the lens of food and the people, rituals and flavours behind its culinary traditions.
The program is overseen by Adam Sachs, a three-time winner of the prestigious James Beard Journalism Award and former Editor-in-Chief of Saveur magazine. Adam utilizes his journalistic experience and knowledge of food to share the world’s most engaging culinary stories with Silversea’s guests.
For more information visit https://discover.silversea.com/to-the-curious/salt-kitchen/what-is-s-a-l-t-you-ask-we-answer/
To find out more watch https://discover.silversea.com/category/to-the-curious/salt-kitchen/
Recipe: Pasta con le Fave
In Guardians of the Sicilian Miracle, the latest podcast from S.A.L.T. Lab Radio, Adam Sachs shares one particularly special discovery: The pleasure of the down-to-earth culinary tradition of Pasta con le Fave (pasta with beans). In the heart of Sicily, the vast Tasca d’Almerita Regaleali vineyard estate stretches over 1,400 acres of rolling hills. Pasta con le fave reflects the balanced ecosystem of Regaleali in a single dish
- 300 grams (10.5 oz.) of dry pasta (at Regaleali they use “ditaloni”, which is a short tubular pasta commonly used in Sicilian soups)
- 1 medium-sized yellow onion
- 600 grams (21 oz.) of diced fava beans, shelled and peeled
- Salt & pepper (At Regaleali, they use medium to coarse salt from Trapani, Sicily)
- Handful of fresh basil
- Olive oil (At Regaleali, they produce delicate Biancolilla and spicy Nocellara del Belice olive oils, among other varieties)
- Pecorino (for serving)
- In a large pot, boil water for pasta, seasoning generously with salt. In a deep pan over medium heat, brown the diced onion and cook until tender.
- Add the fava beans, salt and pepper.
- Stir and let cook for 10 minutes on low heat. If it seems too dry, add a glass of water.
- Add basil and leave on low heat for another 10 minutes. Cook pasta until “al dente” and drain, saving the pasta water.
- Add the pasta to the cooked fava beans, adding back a bit of pasta water little by little to thicken.
- Serve into bowls and top with a drizzle of olive oil, basil, and a generous amount of grated pecorino cheese!
How to win a S.A.L.T Recipe notebook and S.A.L.T From Greece with Love
Silversea looks for amazing experiences, ingredients, traditions and great stories that really help to unlock the history and tastes of the places they visit.
Tell us about a dish you enjoyed that went beyond the dishes typically found in tourist-friendly restaurants.
I am not keen on cooking as I find it difficult. I enjoy easy recipes that are tasty. I hope that this would sort out my fear of cooking and make me want to enjoy it more.
I buy a lump of cheese – a loaf of bread – local grown tomatoes bottle of local ale. then find a quiet spot with a good view and ENJOY.
I had barramundi from a barbie at a crocodile farm in Queensland, Australia.
In a small restaurant in Naples we were served simple but so fresh dishes we loved so much. So much we went back again!
Swordfish in Malta was amazing, even more memorable as it was shared with my late father on one of last trips together
Several years ago we spent a few days in Mongolia and visited a nomadic ger.
Mongolian nomads have a tradition of hospitality and warmly welcome visitors who are offered tea, dairy products and food. No payment is expected and none accepted. Unfortunately there have been cases of tourists, especially backpackers, who have abused this tradition and outstayed their welcome.
We were invited inside the ger and given ‘milk tea’ and small dough loaves to eat. The pan went on the fire and a meal was cooked for us. Slices of rib were cut off some lamb and boiled up in water in the pan. The mother them made noodles – it was fascinating to watch as she mixed water with flour and kneaded the dough. It was then rolled out on a small board about 15”x10” into a huge round shape. I still don’t know how she did this – the dough was wrapped round the rolling pin as it was rolled out and was gradually stretched until it was much much larger than the board. The dough was then rolled up and chopped into thin strips. By now the meat was cooked and taken out of the water and the noodles put in.
The meat was given to us to eat – Michael and I were given a knife to cut off strips. The guide and driver just used their hands. We were then given huge big bowls of stock with the noodles.The guide explained that nomad hospitality didn’t run to half helpings as that was an insult to the guest. That was definitely a highlight of the trip.
In Rome we had some amazing flatbreads served with an Italian dip and goats cheese, washed down with an Italian red wine, with the Vatican nearby, lovely memories !
In May 2014 we had a self-catering holiday on the Greek island of Samos, not realising that our arrival coincided with the Greek Orthodox Easter: local shops were shut and the mobile baker didn’t come for two days. Fortunately we were staying at Balos Beach which had an amazing restaurant that stayed open – `Stella`, the name of the Cypriot lady who started it in 1987. The food was cooked by Stella Antoniou and her son, Kyriakos; Stella’s husband, Nikos, grew the organic fruit and vegetables in the surrounding garden. The food – from traditional lamb cooked for Easter in the outdoor wood oven to more innovative dishes – was delicious. Hearing we had run out of bread for breakfasts the family kindly gave us some home-baked loaves. Needless to say we ate there every day.