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Baked feta pasta
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knitterati
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quote:
Originally posted by Nina:
quote:
Originally posted by AdagioM:
That sounds good!

I’ve made this a couple times; orzo, feta, shrimp...it has fennel seeds in it. Ottolenghi’s Orzo with Prawns, Tomato, and Marinated Feta


That sounds fantastic! Then I realized it was an Ottolenghi recipe and I'm sold. Do you have any of his cookbooks? I've been making things out of the Jerusalem book... yum.

Also, I'm not a huge fennel fan, but in it's place I'm OK with it. Do the fennel seeds predominate or just add an interesting flavor note?


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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Posts: 8758 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
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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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Posts: 31402 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
Pinta & the Santa Maria
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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.
 
Posts: 34161 | Location: West: North and South! | Registered: 20 April 2005Reply With QuoteReport This Post
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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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Posts: 33157 | Location: On the Hudson | Registered: 20 April 2005Reply With QuoteReport This Post
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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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Posts: 31402 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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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.... Big Grin


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Outrage is warranted. But outrage unaccompanied by analysis is a danger in itself.

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Posts: 31402 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
knitterati
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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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Posts: 8758 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
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