Ginetti with Coconut Cream Sauce

Ingredients

In this Fijian adaptation, the traditional Italian Ginetti is transformed by incorporating Fijian flavors and ingredients. The original Italian recipe typically uses a tomato-based sauce or a simple olive oil and garlic dressing. However, in this Fijian version, the tomato is replaced with a creamy coconut sauce, which adds a tropical twist to the dish. Additionally, the use of spices like turmeric, ginger, and garlic infuses the pasta with the vibrant flavors of Fijian cuisine. We alse have the original recipe for Ginetti, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Make a well in the center and crack the eggs into it.
2. 2.
   Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.
3. 3.
   Divide the dough into small portions and roll each portion into a thin sheet. Cut the sheets into thin strips to form the Ginetti pasta.
4. 4.
   In a separate saucepan, heat the coconut oil over medium heat. Add the grated ginger and minced garlic, and sauté until fragrant.
5. 5.
   Pour in the coconut cream and stir in the turmeric powder. Simmer the sauce for about 5 minutes until it thickens slightly.
6. 6.
   Meanwhile, bring a large pot of salted water to a boil. Cook the Ginetti pasta for about 2-3 minutes until al dente. Drain the pasta.
7. 7.
   Add the cooked Ginetti to the coconut cream sauce and toss gently to coat the pasta evenly.
8. 8.
   Season with salt to taste and garnish with fresh cilantro.
9. 9.
   Serve the Ginetti with Coconut Cream Sauce warm and enjoy the tropical flavors of Fiji.

Treat your ingredients with care...

• Coconut cream — Make sure to use a good quality coconut cream that is thick and creamy for the best results.
• Turmeric powder — Turmeric not only adds a vibrant yellow color to the dish but also offers numerous health benefits. Use fresh turmeric if available for a more intense flavor.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes or finely chopped chili peppers to the coconut cream sauce.
• For a touch of freshness, squeeze some lime juice over the dish before serving.
• If you don't have coconut oil, you can substitute it with vegetable oil or ghee.
• Experiment with different herbs and spices to customize the flavors to your liking.
• To make the dish more substantial, add cooked shrimp or grilled chicken to the coconut cream sauce.

Serving advice

Serve the Ginetti with Coconut Cream Sauce as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a side of garlic bread or roti to soak up the delicious sauce.

Presentation advice

Garnish the dish with a sprinkle of turmeric powder and a few fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl or on a large plate to showcase the vibrant yellow sauce and the beautiful strands of Ginetti pasta.