Friday, September 03, 2010

D-Feast Friday: Garlic-Feta-Olive pasta topping

I was taught this bit of yumminess as a pasta topping, but I imagine there's all sorts of things you can do with it. Green beans come to mind, though I've never tried it.

* olive oil (a couple of tbsps per serving)
* fresh garlic, diced or sliced (a clove or two per serving)
* black olives, sliced or diced (I think other olives would also be tasty; use a tbsp or so per serving, or to taste)
* feta cheese (use a tbsp or so per serving, or to taste)

1. Put the garlic into the olive oil over very low heat. You're not sauteeing the garlic, you're creating an infusion. If the garlic starts to fry, move it off the heat for a bit while you turn down the heat. I'm guessing step takes three to four minutes.
2. Once the oil tastes nice and garlicky, strain the oil and dispose of the garlic.
3. Resist the urge to call off dinner and disappear into the basement with the garlicky oil and a loaf of crusty bread.
4. Toss the oil, the feta, and the olives into whatever you're serving it with.

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T Minus Two by Bob Pedersen is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.