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| knitterati Beatification Candidate  |
I think you could cut it back a bit, and still get the spirit of it. The second time I made it, I didn’t read carefully, and put *all* the toasted fennel seedds in the marinating cheese. That was too much! Especially because I had to toast a bit more to put in the cooking orzo. So cut it back to 3 tsp of fennel seeds, divide equally, and I think you’d be pretty pleased! I don’t have any of his cookbooks, but now I’m tempted. I agree that I could definitely cut back on the olive oil in the feta pasta, too. Maybe as much as half?
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Has Achieved Nirvana |
Yes, I was thinking a 1/4 cup of olive oil rather than 1/2. And 12 ounces of pasta. I wanted to make it today but alas, no fresh basil. And I think that's an important ingredient. I bought Ottolenghi's Jerusalem years ago, put it with my many other cookbooks, and it just got lost in the shuffle. I don't think I ever cooked anything from it but I just pulled it out and looked at it and am like "duh".... Nina, what are your favorite recipes? Maybe you can jump start me....
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| Pinta & the Santa Maria Has Achieved Nirvana  |
Unfortunately I'm not where my cookbooks are at the moment! But I do remember that his method for making rice was great... brown the rice, bring to a boil, turn off, cover with towel, something, something... also (not sure if this was him or another person--sprinkling sumac on top after plating for color and a bit of flavor is fab) Also I made some sort of chicken/lemon meatball thing that I recall being very tasty. After that I'm in a senile fog.... I'll check when I'm reunited with my books. | |||
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Has Achieved Nirvana |
I didn’t think it was ridiculously oily. If you go 12oz of pasta my guess is 1/4 cup will not be enough. You could always add some later. But you definitely want the tomatoes and feta coated while baking.
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| Has Achieved Nirvana |
Variations on a theme. The mushrooms and butternut squash look kind of interesting. https://www.wellandgood.com/baked-feta-recipes/ Also this one with gnocchi: https://getpocket.com/explore/...source=pocket-newtab
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| Has Achieved Nirvana |
Finally made the original recipe. I didn't cover the baking dish with foil and had a problem with the tomato/feta/oil combo spattering. That was likely my fault; I didn't dry the tomatoes very carefully after washing them. We also added capers and olives, and I sprinkled some crushed red peppers on mine. We thought it was tasty but not over the top fabulous. But my reaction might be colored by the mess I have to clean up in the inside of the oven.... 
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| knitterati Beatification Candidate |
Melissa Clark at NYTimes Cooking has turned the feta pasta into a one pan version. (Instagram video link.) She adds dry pasta and hot water into the dish mid-cooking and puts it back in the oven. I don’t think this would be an improvement; it looks soupy. The comments are interesting; there’s a whole lot about where the recipe came from, and giving credit where credit is due. Oy!
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