Mia Cucina da Texas

Monday, May 04, 2009

Pasta Yia Yia
a la Cafe Lula, Chicago

This was one of those simple humble dishes where the sum of the ingredients rises up to create an elegant, superior dish. Also, simple enough I knew I could recreate it at home. Use a good quality pasta since it is so simply adorned. They used perciatelli, I used an organic casarecce from Italia. Also I picked up some local goat/sheep feta at the FM that morning.

8 oz buona pasta
1 stick butter
5 cloves garlic, sliced
6 oz feta (preferably creamy and local), finely cubed
Approx. 1/2 tsp. cinnamon
Salt to taste

While the pasta is boiling, gently cook the sliced garlic in half of the butter over med-low heat until nicely caramelized. Add the rest of the butter to melt before the pasta is done. When the pasta is al dente, drain then immediately toss with the butter, garlic, and feta. Sprinkle generously with salt and judiciously with cinnamon.

Very kid friendly, if your kid likes cheese. If not, be sure to leave a cheeseless portion out!

2 Comments:

Blogger Unknown said...

What if, post childbearing, you cannot abide garlic? Sad, but true for me, Sorella.

May 4, 2009 at 7:42:00 PM PDT  
Blogger Jessica said...

Omg! You recreated Cafe Lula's yummy pasta? Why didn't I know this sooner? I still haven't been, despite the close proximity! I'm definitely recreating this one! Thanks Jenn for posting this recipe! Maybe one day I'll get a chance to actually try the dish which inspired your delicously appetizing creation! :)

September 27, 2009 at 11:48:00 PM PDT  

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