HELLLLOOOOO! I am back and it sure feels good. One of the things I neglected to think about in the process of my move was internet access, and I thought I was so organised. Anyway, back I am and back with a vengance. I have been trying my hand at quite a few recipes in the hope of getting to know my new kitchen and all it’s eccentricities (fast oven vs slow oven and similar issues).
One of the nice things about moving (and there are so few) is that you get to see what you have had tucked away in your cupboards for months or even years. A stash of treasured Gourmet Traveller magazines were at the top of one of my kitchen boxes – they looked very loved, sporting dog earred corners, splatters of ingredients and still full of tags marking out recipes I had yet to try. The Greek issue caught my eye and I made this pasta last night.
The olives, lemons, haloumi and mint, each with their own distinctive taste, create a delightful and unique blend of flavours that will have you wondering what other great Greek dishes you can whip up.
I could almost see myself sitting on a white walled terrace in Santorini – with my face in the sun, eating this for lunch while I marvelled at the blue of the ocean below. It was a nice thought and then I remembered I had a night of unpacking ahead of me…
400 grams/14 ounces of dried short pasta (I used Strozzapreti)
1/4 cup of extra virgin olive oil
1 Spanish onion, thinly sliced
2 cloves of garlic, finely chopped
250 grams/8.8 ounces of haloumi, coarsley grated
100 grams/3.5 ounces of Greek fetta, coarsley crumbled
100 grams/3.5 ounces of ricotta
60 grams/2 ounces each of Kalamata and Greek green olives, pitted and coarsely chopped
1/3 cup of mint, coarsely chopped
Finely grated rind and juice of 2 lemons
2 teaspoons of dried mint
Olive Breadcrumbs
100 grams/3.5 ounces of coarse fresh breadcrumbs
30 grams/1 ounce each of Kalamata and Greek green olives, pitted and coarsely chopped
30 mls olive oil
1 garlic clove, finely chopped
Finely grated rind of 1 lemon
Preheat oven to 180c/356f. Cook pasta in a large pot of salted water until al dente. Drain and reserve 75mls of the cooking water, return this to the pot with the cooked pasta.
Meanwhile, combine onion, garlic and olive oil in a heavy based skillet and saute until very tender and starting to caramelize (around 7 – 9 minutes) – take off heat and transfer to a large bowl. Add remaining ingredients and pasta, stir gently to combine all ingredients and season to taste. Transfer to a 1.5 litre capacity baking dish.
To make olive bread crumbs, combine all ingredients and mix well. Spread over the pasta and bake till golden (around 20 – 25 minutes).
Notes: Although it is good to serve this dish hot, it is also really nice cold and would make great picnic food.
Source: Anthea Loukas for Australian Gourmet Traveller
© 2010, Michelle. All rights reserved.
