Gourmet Ptitim on Vegetables, Cream & Wine

Ptitim (AKA “Israeli Couscous”) is one of the favorite foods of every Israeli child.

it’s actually an interesting story: In the 1950s, Israel was under a regime of austerity, during which rationing and similar measures were enforced. Many of the new immigrants were accustomed a rice-rich diet, but rice was scarce. The Israeli Prime minister has asked the chairman of a big food company to come up with a rice substitute – The result was a Rice shaped toasted pasta which was named ptitim which quickly became a huge success.

Though Ptitim is mostly eaten by children with meat balls or chicken & ketchup, I had a different idea in mind when I saw a bag of Ptitim in our cupboard. I heard that High Class restaurants in Europe serve Ptitim as a Gourmet dish, it always seemed quite ridiculous  and I decided to try it myself – it was a nice surprise. The best part – This fancy meal took 20 minutes to prepare and was just like in the 1950’s – a great success.

Gourmet Ptitim - Vegetables, Cream and wine
Gourmet Ptitim – Vegetables, Cream and wine

 

 

Gourmet Ptitim - Vegetables, Cream and wine
Gourmet Ptitim – Vegetables, Cream and wine

Gourmet Ptitim served on Vegetables, Cream and Wine.
Print Recipe
Servings Prep Time
2 people 7 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 7 minutes
Cook Time
20 minutes
Gourmet Ptitim served on Vegetables, Cream and Wine.
Print Recipe
Servings Prep Time
2 people 7 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 7 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Prepare the Ptitim like rice - Fry the Ptitim in 1 tbsp olive oil for a minute and add hot water. bring to a boil, cover and lower heat. keep cooking for 10 minutes or until the water absorbs, turn off heat and keep covered for 5 more minutes.
  2. lightly toast the pine nuts over medium heat for 2 minutes. make sure to flip them over every 10-15 seconds. the is no need to add oil as nuts are very oily. keep in a bowl aside.
  3. Add oil to a large skillet or pan, and preheat over medium. add onions and saute for 2-3 minutes until translucent, add the garlic, eggplant and mushrooms and keep cooking for 10 more minutes.
  4. Add the dried tomatoes and wine to the skillet and stir. keep cooking until the eggplants are soft. season with nutmeg, salt and ground pepper.
    Gourmet Ptitim - Vegetables cooking
  5. Just before turning off the heat- add green peas, cream, pine nuts and truffle oil (very optional, it would be delicious anyway). when the peas are soft, serve the dish.
  6. Use a small bowl to create a dense structure of Ptitim. arrange the sauce around the Ptitim and grate a Brazil nut on top. Bon Appetite.
    Gourmet Ptitim - Vegetables, Cream and wine
Recipe Notes

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