Hi! Sunday morning, not a lot going on right now. Simply hangin'! Actually this feels good, mellow. My goal today is to begin to set up the markets I will do this summer...I am looking for a helper! Most of the days I think I will need someone is on Saturday and maybe some Sundays.
What I am in need of is someone to set up the canopy, and the heavy stuff - getting the cases of olive oil out of the van and to where my "set up" place is. If you have that kind of free time and think this is doable, it can be way fun, call me please. Two numbers, 810-715-9748 or 810-407-3398.
RECIPE!!! Remember, your meal/dish is only as good as your worst ingredient. Use Carothers' Olive Oil and you absolutely can not go wrong!
Blessings and good day to you. Marie K
The Simplest Pasta with Cherry Tomatoes, Garlic Confit, Olive oil and Grated Kefalotyri
Preparation Time: 30 Minutes
Serves 4
Submitted by: GAEA PRODUCTS S.A.
Suggested Olive Oil: Gaea PGI Laconia
Serves 4
Submitted by: GAEA PRODUCTS S.A.
Suggested Olive Oil: Gaea PGI Laconia
Ingredients
How many times have you found yourself thanking the genius who invented the beloved plate of pasta? There are so many ways to enjoy this delicious ingredient but usually the simplest combinations make the result even more tasteful!
1 Cup Gaea PGI Laconia Extra Virgin Olive Oil
8-10 garlic cloves, peeled and cut into thin slices
12-15 cherry tomatoes, stemmed
½ tsp. dried Greek oregano
1/2 kilo \ 1 pound linguini or other long, thin pasta
Salt
2 Tbsp. fresh oregano leaves
150 gr \ 5 ounces Kefalotyri cheese,or other cheese grated
Freshly ground black pepper to taste
8-10 garlic cloves, peeled and cut into thin slices
12-15 cherry tomatoes, stemmed
½ tsp. dried Greek oregano
1/2 kilo \ 1 pound linguini or other long, thin pasta
Salt
2 Tbsp. fresh oregano leaves
150 gr \ 5 ounces Kefalotyri cheese,or other cheese grated
Freshly ground black pepper to taste
Preparation
Heat half the olive oil in a small skillet over low heat and cook the garlic in it until soft. Do not allow to burn. In a separate skillet, heat 1/4 cup olive oil and char the cherry tomatoes, tossing in the skillet until blistered. Add the dried oregano and toss a minute or so more. Cook the pasta in a large pot of boiling salted water until al dente, remove, drain, and toss with remaining 1/4 cup olive oil.
• To serve. Remove about 1/3 of the pasta and toss in a deep platter with 1/3 of the garlic and oil, 1/3 of the tomatoes, fresh oregano, pepper, and cheese. Repeat with remaining ingredients. Drizzle with a few drops of olive oil and serve hot
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