. . . and my dinner! Not just penne pasta, let’s add crisp pancetta, artichoke hearts, sundried tomatoes, parmesan and something of a garlic miracle—a spread fresh from my local Farmers Market, known as Zuhk. This homemade dip was on display at one of the local vendors, Hanis Market, and once I sampled, I new great things were to come from this Mediterranean garlic delight! Tonight’s pasta now has a new ingredient, and I’m thoroughly excited.
What is this curious spread you ask? It is 100% raw, vegan and naturally delicious! I went with their regular garlic spread topped with their classic family zuhk recipe. So, what the heck is it? The base is a pure blend of raw garlic and olive oil and it’s topped with zuhk—a combination of olive oil, parsley and Serrano peppers. A spoon full of this added to a warm pasta dish, and you can throw the dry seasonings & garlic clove chopping right out the window! This little versatile spread is packed with flavor and fresh ingredients. So, go ahead and save those garlic cloves for another day; this time you’ll just need a spoon and an appetite:
Hanis Market is a local company specializing in Mediterranean spreads & catering, and is located in East County, San Diego. They make regular weekly appearances at several SD Farmers Markets, where you can sample and buy some of their delicious, garlic-inspired spreads. I love simple and wholesome ingredients and those really shine through in their products. I went with the regular zuhk topped garlic spread, but there exist other versions—spicy (which packs a red pepper punch), one topped with fresh sweet beets, and one topped with roasted red peppers. The regular zuhk blend packs a slight kick due to the freshly puréed Serrano chilies, which adds just the right flavor. I could eat this spread with veggies, chips, salmon, make a salad dressing, but in my kitchen tonight it was destined for pasta, and so it’s time for a pancetta & penne zuhk-out… I’m glad I made more than I thought we’d eat, because this one went quickly. . . .
- 1 box Penne Rigate pasta
- 1 can artichoke hearts, drained and quartered
- 1 jar sun dried tomatoes in oil (Julienne cut if possible)
- Italian Parmesan cheese blend (shredded)
- 5 thin slices of pancetta, chopped for crisping
- 1 tub Hanis Market garlic spread (original Zuhk)
- 1 lemon for zesting
- S & P
- 4 T white wine
- Drain can of artichoke hearts & quarter.
- Roughly chop ~1/4 cup of the sun dried tomatoes, do not rinse oil.
- Chop pancetta and crisp in a non-stick skillet, then set aside to drain.
- Using pancetta pan, heat artichoke hearts & sundried tomatoes.
- Add to the pan about 4 T white wine, kosher salt & black pepper (to taste).
- In a separate pot, liberally salt water for boiling pasta & cook penne until al dente, drain (reserving a tablespoon of starchy pasta water).
- Off the heat, add warm pasta back & 1T of cooking water back into the pot.
- Add artichoke mix, and ¾ of the crisped pancetta, combining and returning to low heat.
- To pot add 3 tsp lemon zest, 5T shredded cheese, and 2T Zuhk Garlic Spread, mixing well.
- Add additional salt & pepper to taste & remaining pancetta on top as garnish to each served dish.
Check out Hanis’ other products and offerings at www.hanismarket.com, at their store in El Cajon, or at a SD farmers market. They’re a family owned & operated business, and happy to answer any questions you have and give you a sample. Trying will mean liking & my guess is you’ll then be buying like I did. I’m looking forward to new recipes using this flavorful & healthy garlic spread. While we’re on the topic, stay tuned for tomorrow’s garlic feature and my guest blog post on YTF! Pin It