2.14.2012

Haloumi, Mint and Olive Pasta




I've been reading through back issues of food magazines, looking for interesting recipes to make for the man.  And lucky for me, this Scotch/Irish boy loves Greek food.  Tucked into the bookcase was a March 2010 issue of Australian Gourmet Traveller, with the entire magazine devoted to - you guessed it - Greek food.  Every page is a feast for the eyes and already many have been dog-eared.

Haloumi is a traditional semi-soft cheese from Cyprus.  Typically made from goat and sheep milk, it has a salty flavor and texture similar to mozzarella.  It has a high melting point, which makes it an ideal cheese for grilling or frying.


Haloumi, Mint and Lemon Pasta with Olive Breadcrumbs

16 oz dried short pasta
1/4 cup extra virgin olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
8 oz haloumi, coarsely grated (you may substitute mozzarella)
4 oz feta, coarsely crumbled
4 oz ricotta
1/4 cup mixed Kalamata and Greek green olives, pitted, coarsely chopped
1/3 cup coarsely chopped fresh mint
Finely grated rind and juice of 1-1/2 lemons


1/4 cup coarse fresh breadcrumbs
2 Tbsp mixed Kalamata and Greek green olives, pitted, coarsely chopped
1 Tbsp extra virgin olive oil
Finely grated rind of 1 lemon

Preheat oven to 350F.  Cook pasta in a large saucepan of boiling salted water until al dente, drain and reserve 1/3 cup cooking water.  Return pasta to pan with reserved water.

Meanwhile, combine olive oil, onion and garlic in a saucepan over medium heat and saute until very tender and beginning to caramelize.  Transfer to a bowl and cool slightly. Add remaining ingredients and pasta, season to taste and stir well to combine, then transfer to a baking dish.

For olive breadcrumbs, combine ingredients in a bowl, season to taste and mix well.  Spread evenly over pasta mixture, bake until bubbling and golden (20-25 minutes) and serve hot.

Serves 4 - 6.

3 comments:

  1. That sounds like a delicious reciepe with all three cheeses mixed together and the mint and lemon. I want to try it.

    ReplyDelete
  2. Thank you Sarah! It's quite good - macaroni and cheese with a fresh, zingy flavor. I hope you enjoy it. - Doreen

    ReplyDelete
  3. What could possibly be better, Sarah? Thanks or stopping by and let me know if you try it!

    ReplyDelete

Thank you for taking the time to leave me a note - I really appreciate hearing from you and welcome any ideas you may have for future posts, too. Happy Cooking!

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