Wednesday, June 19, 2013

Pasta Salad

Recently I have decided to cook a few authentic Italian dishes, using the original recipe's sources or at least the closest one to the original.
It is pretty fun, as cooking with a purpose is much more interesting.
So here, I will post few Italian recipes which have nothing to do with the healthy eating or any substitutions.
I do not want to mess up with "real" home cooking, so I use whatever the recipe asks for, even if it is a butter or lard or whatever.

The only substitution I will probably make is the whole wheat pasta, which i might use if possible, if not, then whatever pasta is needed. I will try to find and cook with the freshest and organic products, so the taste is real.
I will mark all related posts as "Authentic Italian", so you know it's not a clean eating etc.
But I promise you, IT IS worth it!!! To have a real pasta dish, with creamy butter and bacon (well, my first thought: butter->coconut oil, bacon->prosciutto)  is a treat which you can afford once in awhile, simply because you deserved it ;-)

My first shot, Pasta Salad:
12 ounces (1 package) tri-colored bow tie pasta (cooked al-dente)
½ cup sliced scallions
2 roasted medium peppers, diced.
1.5 cup feta cheese, crumbled
few fresh basil leaves, chopped
1 tbsp extra virgin olive oil
½ cup chicken broth
3 tbsp lemon juice
1 tsp dried oregano
Mix pasta with scallions, feta, pepper and basil. In a small bowl whisk together olive oil, chicken broth, lemon juice and oregano.
Pour sauce over the pasta. Stir gently. Serve immediately. Enjoy with a glass of wine on a summer porch!

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