Tagliatelle with Asparagus and Feta

Tagliatelle with Asparagus and Feta is on the menu today so welcome to a culinary revelry where the vibrant flavors of the Mediterranean take center stage.

Brace yourself for an inforgettable dining experience with our recipe featuring artichokes, mint, parsley, tagiatelle and feta cheese.

Envision the delicate ribbons of pasta and the earthly freshness of parsley.

Then take it take it to the next level as you crumble the tangy feta cheese, adding a creamy and slightly salty touch.

With each bite you will embark on a sensory journey that transports you to the sun-kissed shores of Greece and Italy.

So, prepare your ingredients, unleash your creativity, and let's dive into a delightful Mediterranean feast that celebrates the flavors and the joy of culinary exploration.

This is such a simple dish to make, and can be used as a full meal, or a delicious salad.

Hope you have fun making it!!

Ingredients

• 250g tagliatelle
• 2T Olive Oil
• 2T finely chopped parsley
• 1T finely chopped fresh mint
• 250g fresh asparagus, cut into pieces
• 200g canned artichokes
• 200g feta, crumbles
• Green olives to your taste.
•  salt and freshly ground black pepper

Method

• Cook the tagliatelle according to the packet instructions until just done.
• Drain and toss with the olive oil, parsley and mint.
• Set aside.
• Steam the asparagus for 1 minute (it must still be slightly crunchy)
• Add the asparagus, arthichokes and feta cheese to the pasta and toss.
• Season with salt and pepper.

And to enjoy this meal even more please see below for a delicious Olive and Tomato Panzanella Salad.

Olive and Tomato Panzanella Salad

Spread the salad out on a large plate and sprinkle the rest of the basil over. Drizzle with more olive oil and serve! A delicious salad as a great touch to add to your Tagliatelle!

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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