Monday, 4 August 2008

Bulgarian Herb Pasta

Introduction

This was a recipe given to me by a Bulgarian Baba Mama in my village, of Skalitsa, she grows all her own herbs including all in this recipe. She used dried Bulgarian pasta which is just as good as any expensive Italian imported product.

The herbs just bring out the flavour of the bland pasta and with the strong olive and herb content gives you a contrast of flavours that match so well. Any pasta can be used and either fresh or dry versions. Although fresh herbs are better, dried can and often is a good substitute.

Ingredients

300 grams uncooked pasta
225 grams butter or margarine
3-4 cloves garlic, crushed
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon fresh marjoram
1 tablespoon fresh savory
1 tablespoon chopped fresh parsley
salt
freshly ground black pepper
6 large sliced black olives

Notes: Substitute one teaspoon for on tablespoon if using dried herbs.

For dried herb advice click on Use-of-dried-herbs

Method

Prepared the pasta by cooking following given instruction.

Melt the butter or margarine over a low to medium heat then stir in the garlic on a medium heat cooking until soft. Stir in all of the the herbs.

Put the cooked pasta after draining into a large bowl. Add the butter/margarine and the herb mixture gently fold it in until fully mixed in. Season with salt and freshly ground pepper to taste.

Finally, cover the top with the black olive slices. Serve.

Conclusion

You won't be disappointed and yet another example of the simplest homemade food being the best tasting and the best for your health.


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