Pasta in an Edible Bowl – Eat it with a Crunch
Disclaimer: This post has been generated for ‘Blog your way to Italy’; a contest held by DelMonte and Indiblogger. DelMonte has an amazing product line, which you can check on: https://www.facebook.com/DelMonteIndia.
Pasta is one of my favorite dishes. I love Pasta in white sauce more than in any other sauce. My love for white sauce is deeper because of the oodles of milk and cheese used in it. I am an addict to milk and all its products. They form a very consistent and necessary part of my diet.
I like Pasta simple yet elegant. Italian recipes are built on only thing – ingredients have to be fresh. That is what exactly, I did with my pasta. Some fresh green olives, and aromatic spices – I am done.
My another addiction is to innovate and twist things. One twist from one dish to another makes it an excellent brain exercise. Few days ago, I tried my hands at making edible bowls. I was inspired to make them from the trend of serving soup in bread bowls.
Imagine, a bowl in which, you can serve as well as eat it! I worked on the concept in line with making it more related to Pasta. Moreover, the crunchy basket/bowl gives a pleasant surprise element to the saucy and juicy pasta. Eat it with a crunch!
This recipe is quite a tummy filler. You can have it as brunch, or heavy snacks. The addition of bowl provides an appropriate weight to the saucy pasta. You can even drizzle some olive love, cheese love, or sauce love as per your taste.
Preparation Time: 20 minutes
Cooking Time: 35 – 40 minutes
Portion Size – Medium
Serves – 4
- 3 pans – 4 inch, 8 inch
- Bowl - medium size. (You can even opt for small or large versions, depending on serves)
- All purpose flour – ¼ cup
- Salt – as per taste
- Water – 5 – 6 tsp
- Oil – for frying & greasing
- Del Monte Penne Pasta – 2 cup
- Water – 3-4 cups
- Salt – 1 tsp
- Oil – 4 tsp
- Butter – 2 tsp
- Milk – 1 cup
- Water – 2 cups
- All purpose flour – 1 tbsp
- Oregano – 2 tsp
- Chili Flakes – 2 tsp
- Dry Thyme – 2 tsp
- Olives – ½ cup
- Grated Mozzarella cheese – ½ cup
- Mix all purpose flour, salt, and, 2-3 tbsp of water in a bowl.
- Knead into a stiff and hard dough.
- Keep it aside for 20 minutes.
- Using rolling pin, roll out dough into thin circle.
- Apply oil on the backside of the bowl and stick the rolled dough on it.
- Seal it with fixing the edges of dough inside bowl.
- Heat oil in a wok.
- Deep-fry the dough on low flame until it forms golden brown.
- First place the bowl upside down, in such a manner that the opening in inside the wok/pan. After frying for 2-3 minutes, turn it so that it sits in the wok.
- Remember to use spoon or knife to provide it some oxygen while frying upside down.
- Drain on absorbent paper and keep aside.
- After it has cooled down, using a knife, cut the extra edges.
- Now lightly, remove it from the bowl. It should come off easily, if not, use the knife to release the edges.
- In a deep pan, add pasta, oil, salt, and water.
- Boil pasta till al-dente.
- Drain and spread it on an open dish so it cools down.
- Heat butter in a wok.
- Add flour in it and stir it forms a light roux.
- Add in oregano, thyme, and chili flakes.
- Pour in milk, and olives. Stir till milk boils.
- Add 2 cups of water, and salt.
- Mix in the boiled pasta and half of the cheese.
- Let it cook for some time, till cheese melts.
Serve it with Love:
- Place the bowl on a plate.
- Add in hot and fresh pasta.
- Garnish with cheese, olives, and chili flakes.
- Serve hot.
- It tastes best when served hot.
- Ensure, you cook Pasta before serving, as sauce tends to thicken, which creates hindrance in taste.
- You can add in any veggies of your choice.