Israeli children are raised on p'titim. Small and round and easy to eat, these tiny pearls of pasta are a fixture at lunch. In the markets you can buy them toasted or not, and the taste is quite different between the two types. The plain type lends itself to butter and salt, while the toasted p'titim are the Israeli cousins of fregola which have a deeper and more complex flavor. Served plain or dressed up, they make a wonderful side dish.
BT's P'titim With Shallot and Herbs
Ingredients:
1 1/2 cups (250 grams) toasted p'titim
2 tablespoons olive oil
1 small bunch basil
1 small bunch chives
1 clove garlic
2 shallots
1/2 serrano chili
1 teaspoon kosher salt
Directions:
Bring water to boil and add 1/2 teaspoon (3 grams) salt
Cook p'titim until al dente - approximately 6 minutes
Wash herbs thoroughly
Add herbs, chili, garlic and 1 tablespoon (15 ml) olive oil to food processor - blend
While pasta is cooking add 1 tablespoon (15 ml) olive oil to frying pan
Turn flame on to medium
Finely dice shallot and sauté for 2 minutes
Turn flame to low
Drain pasta and add to pan
Add herb dressing and heat
Add remainder of salt as needed
Enjoy! !בתיאבון
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