We celebrate the anniversary of the 1821 revolution and we present 10 unique pasta shapes inspired from the Greek revolution. This way, we offer to both kids and adults the opportunity to learn and discuss about the important milestones of the heroic period of 1821
On the occasion of the 200 years celebration from the Greek Revolution of 1821, HELIOS Pasta Industry will donate 200 books related to the 1821 Revolution, in 200 libraries all over Greece, offering to kids and adults to learn better the heroic past of our country!
Innovative product, inspired by the Greek Revolution of 1821, with the quality guarantee of HELIOS Pasta Industry.
RECIPE
Fasolada with HELIOS 1821 Pasta
by Executive Chef Maria Loi
Ingredients:
1 pound dried cannellini beans
2L lukewarm water, plus more as needed
1 large white onion, finely chopped
Olive Oil, as needed
2 celery stalks, chopped
Salt, as needed
250g HELIOS 1821 Pasta
2 medium carrots, cut into rounds ½ cm thick
Method:
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The night before you plan to serve the soup, place the beans in a large pot with enough water to cover by 5-6 centimeters. (Soaking overnight will shorten the cooking time the next day.)
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On the following day, drain the beans. Add them to a large pot and cover with water. Cook the beans, uncovered, for 30 minutes, skimming the surface occasionally to remove any foam. Drain the beans and discard the cooking water.
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Return the beans to the pot, add the lukewarm water, and bring to a boil. Add the onions and 120 ml of olive oil to the pot of beans, stirring to combine. Cook the soup over medium heat, stirring occasionally, for 30 minutes.
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Stir in the celery, and season with salt to taste. Continue to boil over medium heat until the beans and celery are tender, another 20 minutes.
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While the Fasolada is cooking, boil the HELIOS 1821 Pasta in a separate pot of salted, boiling water for 5-6 minutes, until desired texture; strain and reserve.
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While HELIOS 1821 Pasta is cooking, add the carrot rounds to a sauté pan with 1 to 2 tablespoons olive oil, and cook over medium heat until carrots have softened and caramelized lightly; season with salt to taste.
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Once the Fasolada is ready, portion the soup into bowls, and add some of the cooked HELIOS 1821 Pasta to the center of the bowl; serve garnished with a drizzle of olive oil and the carrots.
RECIPE
Rovitsa Soup with Helios Heroes & Symbols Pasta by Executive Chef Maria Loi
Ingredients:
1 kg of dried rovitsa
2L Water, plus more as needed
1½ white onions, finely chopped
1 tablespoon oregano
Juice of 2 lemons
Salt, as needed
250g HELIOS 1821 Pasta
Olive Oil, as needed
Method:
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Rinse the dry rovitsa well, and add to a large pot; add cold water to cover by 5-6 centimeters, and bring to a boil.
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Skim the foam to remove, add more cold water so the rovitsa are still covered by 5-6 centimeters, and bring back to a boil – repeat this process of boiling, skimming, and adding cold water two to three more times, until the outer shells of the rovitsa have been removed.
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Add more cold water to cover the rovitsa by 5-6 centimeters, as well as the onion and oregano to the pot, and cook for an additional 20 minutes; then add the lemon, and season with salt; add 3-4 tablespoons of olive oil, and continue to cook until soup begins to thicken.
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While the Rovitsa is cooking, boil the HELIOS 1821 Pasta in a separate pot of salted, boiling water for 5-6 minutes, until desired texture; strain and reserve.
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Once the Rovitsa is ready, portion the soup into bowls, and add some of the cooked HELIOS 1821 Pasta to the center of the bowl; serve garnished with a drizzle with olive oil.
RECIPE
Hortosoupa (veg soup) with HELIOS 1821 Pasta by Executive Chef Maria Loi
Ingredients:
1 red onion, finely chopped
2 medium leeks, finely chopped (entire leek)
Salt, as needed
Olive Oil, as needed
2 medium Idaho potatoes, peeled and chopped into small pieces
2L lukewarm water, plus more as needed
1 bunch swiss chard, stemmed and roughly chopped
1 bunch Radikia (dandelion greens), stemmed and roughly chopped
1 bunch flatleaf parsley, chopped
250g HELIOS 1821 Pasta
Freshly ground pepper, as desired
Lemon, as desired, for garnish
Method:
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In a large, dry pot over medium heat, add the onions and leeks with a pinch of salt to leech some of the moisture, and cook while stirring occasionally until they begin to sweat and lightly caramelize, approximately 4-5 minutes.
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Add the potatoes and 2 tablespoons of olive oil, stirring to combine; continue cooking for another 2-3 minutes.
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Add 2 liters of water to the pot along with 100mL olive oil, and bring it up to a boil; once boiling, turn it down to a simmer, add the swiss chard, Radikia, and parsley to the pot, and allow the greens to cook for approximately 15-20 minutes; if needed, add more water to the pot.
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While the Hortosoupa is cooking, boil the HELIOS 1821 Pasta in a separate pot of salted, boiling water for 5-6 minutes, until desired texture; strain, dress with olive oil, and reserve.
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Once the Hortosoupa is ready, portion the soup into bowls, adding as much HELIOS 1821 pasta as desired, and serve garnished with a drizzle of olive oil and a lemon wedge.
HELIOS, a founder member of "ELLA-DIKA MAS" initiative, shares a common value background with many purely Greek companies which are active in different market sectors, aiming to make the Greek consumer aware of the products produced in Greece, but as well to strengthen the presence of Greek enterprises, in international markets.
HELIOS Pasta Industry is a 100% Greek owned company that supports the domestic economy and deeply respects the environment.
CONTACT US
11 km Ethn. ATHENS-LAMIA road
14451 Metamorfosi - Attiki
210 2840140-7