A bit of a late entry, this one was written back in March. I scoured my phone for photos of the actual dish I cooked but I deleted it already, bummer. Anyway, there has been a lot of food trends online during the pandemic and this one was the only trend that I was interested in trying. It involved baking a dish of cherry tomatoes, a block of feta cheese, and garlic. Then tossing some pasta in it.
I tried the original recipe first, making sure to use Greek feta cheese made with sheep’s milk. The result was quite delicious, but I thought it could be improved.
To make the recipe mine, I made garlic confit and used the garlic-infused olive oil on the tomatoes and feta cheese. I mashed a good amount of the garlic confit into the cheese, added chopped parsley and grated Parmigiano-Reggiano, before I tossed in some fusilli pasta and pasta water. Then I topped it with some butter-fried salmon. That really hit the spot.