This weekend’s adventures take us to the beauty of York. We sampled wonderful food and watched Tour de France, but we’ll leave that to a whole other blog post!
What I want to focus on here is the delicious Mediterranean dish we made at the end of the day, inspired by our purchases in York.
This is what we found in one of the shops – beautiful and colourful farfelle. Although I was impressed by the rainbow colours, I was a bit curious as to how they get such bright and unusual shades. I was very surprised; the colouring is actually squid ink. Crazy!
Without any further hesitation I had a pack in my hand and was thinking up some delicious combinations! We stopped by the shop on the way home and grabbed the rest of the ingredients: some pesto, olive oil infused with truffles, olives, mushrooms, capers, mozzarella, parmesan, fresh basil, garlic and some white wine. I had sun-dried and cherry tomatoes at home.
It is pretty easy to make. No stress. Make sure you put some funky music on and begin. I’ll put instructions at the bottom of the post, to guide you through it step by step.
There is no strict recipe or secret ingredient in this. Every time you’ll make it, it’s probably going to be different. Play around with the ingredients and don’t forget the wine!
After you finish boiling the farfalle, mix it with your main ingredients that you combined in a separate pan. Mix it up and add mozzarella at the very last moment.
After you plate the pasta, add parmesan and fresh basil (as much as you want). Be as generous as you want – basil and parmesan never hurts!
Enjoy the colours, the wine and the flavours.
P.s. The wine is completely your choice, but we recommend white. Our choice was Porcupine Ridge Sauvignon Blanc. Very good for cooking, but for drinking we weren’t too keen. Slightly too bitter for our taste.
Haaaave Fuuun! 😎
- Sun dried & cherry tomatoes
- Parmezan & Mozarella
- Olive oil (any kind)
- Farfalle (250g)
- a mix of mushrooms/peppers/capers/olives (or anything similar)
- Fresh Basil
- White wine
- You will need two pots. Add olive oil to one of them and in the second start boiling the water for farfale.
- When the oil heats up, add garlic and give it a minute to release the flavour. Add sun-dried and fresh tomatoes, olives and a spoon of pesto
- Let it release the flavours and add wine. Just enough to cover the ingredients.
- Your pot of water should be boiling by now, so add the farfalle. Make sure it boils for around 4-5 mins, but don’t let it go too soft. When you will mix the pasta with the sauce, it will still boil for a minute or so.
- When the wine starts evaporating, add capers, the drained farfalle and mozzarella.
- Serve with wine, grate your parmesan and add fresh basil.
- Enjoy with some romantic music.
- Curtis Mayfield – Move on up
- Solomon Burke – everybody needs somebody to love