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Cooking with caroub: healthy trendy old stuff

“Saint John’s bread”, also known carob is of incredible benefits for health. One good reason to cook with…

Carob is also known as St. John’s-bread and is a member of the Fabaceae family, so the edible fruits are considered legumes, like peas. The fruit comes in a pod, much like peas, and they grow in a cylindrical shape supported by a thick trunk, from which the pods grow. The plant is native to the Mediterranean region and Northern Africa, as well as parts of the Indian subcontinent and Asia. Many cultures regularly use carobs like other nuts and seeds, and also as a substitute for chocolate! Rich in antioxidants, carob is a bean used since ancient times for its medicinal properties, particularly to help digestion. It is cultivated all over the world, especially in Crete. It also helps to lower cholesterol levels. Carob is a beneficial type of shrub in the same family as peas that have a wide variety of health benefits, including its ability to boost the immune system, reduce the risk of cancer, improve digestion, slow down aging, prevent cardiovascular diseases, and manage diabetes.

Carob pasta and apaki smoked cretan pork.”

Carob bean tagliatelle are sold in delicatessens in Crete, and have a rather fine taste, similar to the taste of chocolate. Pasta should be very lightly salted for cooking in water, so as not to alter its taste. What is Apaki? It is a very lean smoked pork meat, according to the traditional Cretan recipe. It is sold in butcher shops, or in supermarkets, vacuum packed.


Cut a small pumpkin into cubes, and boil in unsalted water for about 30 minutes. Drain and blender to obtain a purée. Salt lightly, the sweetness of the pumpkin must not be altered. Pepper generously. Add about 100ml of light fresh cream.


Cook your pasta “al dente”. Meanwhile, grill 500 grams of oyster mushrooms in a little olive oil. When your pasta is cooked, place it on the plates, garnish with your pumpkin cream, a few oyster mushrooms and the “apaki” meat previously cut into strips and quickly roasted, a few seconds on a pan. On top, sprinkle with fresh parsley

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