Nifspennewithfeta Recipes

PENNE WITH FIVE CHEESES

Penne with Five Cheeses image

This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Steps:

Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

NAAN-O PANEER-O SABZI (BREAD, FETA AND HERB PLATTER)

Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter) image

The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese, fresh herbs, walnuts and flatbread. Taken together, they make a perfect bite, known as loghmeh in Persian. A summer platter can include cooling watermelon, crunchy grapes and crisp Persian cucumber. Think of the suggestions below as an open canvas and add your preferred summer fruits and vegetables. Enjoy this for breakfast or brunch with a cup of hot black tea, as an afternoon snack, or as a beautiful, refreshing and light dinner with a glass of your favorite beverage. This is meant for those long, lazy summer nights when all you want to do is nibble and get lost in good conversation with good friends.

Provided by Naz Deravian

Categories breakfast, brunch, dinner, easy, lunch, quick, snack, appetizer, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup walnut halves
Salt
5 to 6 ounces lavash or pita bread, cut into smaller pieces
10 ounces feta cheese, sliced or cubed
1 bunch Persian basil or sweet Italian basil, lemon basil or Thai basil (see Tip)
1 bunch mint
4 scallions, cut into 2-inch lengths
1 small watermelon, cut into wedges or cubed
1 bunch radishes, cut into quarters or slices, or kept whole
4 Persian cucumbers, cut into halves or slices, or kept whole
1 bunch grapes

Steps:

Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you'd like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts.
Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.

CRISP FETA NIBBLES

Crisp feta nibbles image

These little wedges are perfect for dipping and sharing, the perfect pre-dinner snack for guests

Provided by Jane Hornby

Categories Buffet, Canapes, Side dish, Snack

Time 15m

Number Of Ingredients 5

Ingredients

6 pitta breads
200g pack feta cheese
20g pack flat-leaf parsley or mint, leaves roughly chopped
vegetable crudités
houmous , tzatziki and other favourite dips, to serve

Steps:

Toast the pittas in a toaster until they're just under-done - puffed up but not yet crisp - then leave to cool for a few mins. Meanwhile, using a fork, mash the feta in a large bowl. Stir in the herbs and lots of black pepper.
Cut a slit along one edge of each pitta, then spoon in the feta. Spread it out over the inside of the bread with the back of the spoon or a cutlery knife. Can be prepared up to 1 day ahead and kept covered in the fridge.
To serve, re-toast the pittas, cut-side up, in the toaster until the bread is just crisp, then leave to cool for 2 mins before cutting into wedges. Best eaten within 30 mins of toasting.

Nutrition Facts : Calories 277 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.06 milligram of sodium

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