Betta with Feta
I’m joining a trend! A Tik Tok trend, which we know are the trendiest of trends. I made the pasta with roasted tomato and feta. While this is not groundbreaking, it is all over the internet, so I assume it’s cool and I hopped on the bandwagon. Maybe this trend is over by now?? I’m writing this on Wednesday, so by the time you receive it tomorrow morning, it could already be over! However, the dish is so tasty and easy I want to keep it alive for one more day!
Here’s what I learned from watching about twenty of these clips and then doing it myself. For my version, I wacked up (thank you for that term, Great British Baking Show) the oven to 400 degrees, then cut small tomatoes in half, because I didn’t have the requisite cherry tomatoes, and swept them in a white casserole dish. Since the Tik Tok-ers use a white dish, I’m using a white dish. Seems pretty essential for the hipness I’m trying to achieve here. Into the dish went the tomatoes, a chunk of Essex Feta, Lidrivio Extra Virgin Olive Oil, obviously, salt and pepper, and a HEFTY shower of Kozani Spice, my favorite mix from Curio Spice Co. with fennel, lemon peel, oregano, and other good things.
Quick pause for some feta love because it is essential to the dish! Panagiotis Tastanis is the third-generation cheesemaker who produces our Essex Feta on the Greek island of Lesbos. He uses sheep’s milk from herds that graze in the nearby hills and salt from the 400-year-old salt pans about a half hour down the road. Panagiotis’s feta has a slightly softer texture and is delightfully salty, finishing with the sweetness of fresh cream. It is perfect for eating cold, but also excellent for a dish like this, where creaminess is the goal.
Back to the kitchen! I threw the mixture into the oven for twenty minutes until the tomatoes looked wrinkly and the feta was soft. While that tasty concoction roasted, I cooked up some Benedetto Cavalieri Lumache because the snail-shaped pasta is the trendiest pasta, duh. When the tomatoes were perfect, mellow and sweet, and the feta creamy and salty, I took it out of the oven and stirred it together into a delicious moosh. I added the cooked pasta, a handful of our favorite Frantoi-Cutrera Semi-Dried Cherry Tomatoes (a.k.a. CANDY), and a bunch of basil. That’s it!
To ensure I keep up with the Tik Tok-ers, I made my own video of this recipe, so check it out below or on our YouTube page.
For the love of cheese and cooking videos,
Kiri