Barbadians loooove pasta. No, seriously. I think they may like pasta more than or just as much as Italians. Perhaps their affection for these noodles in various shapes and sizes is associated with Catelli - a large producer and manufacturer of pasta. You see, Catelli used to have a factory here in Barbados. Ask a Bajan to list 5 of their top favorite dishes and I bet you that at least 2 pasta dishes will be mentioned.
In all countries around the world, there is a dish that defines the ability of a home cook. The ingredients and dishes vary from one part of the world to another and from one country to another. In Barbados, that dish is Macaroni Pie (macaroni and cheese pie). There are many definitions, standards, societal and cultural norms associated with the practice of making these particular dishes. Let's just say that pie is a defining dish.
I prefer eating pasta with fresh herb or vegetables sauces and definitely with meat sauces. Or better yet, pasta lightly dressed with excellent Olive Oil flavoured with garlic and salt and pepper is all I need. My indifference to milky-creamy-cheesey-sauces has nothing to do with my being lactose intolerant, I just prefer pasta sauces devoid of dairy products. I don't even bother with the generous showering of freshly grated parmesan cheese to finish the dish.
This short ribs pasta dish has intense flavour from the meat as the sauce is cooked down until it comes thick and glossy. The meat is shredded and added back to the sauce and then everything is tossed together, a generous addition of parsley for freshness and thinly sliced chili for some heat and this will dish have you returning for seconds. Get the recipe here.
Happy Weekend Everyone!
I know. I know. The weekend came and went and not a peep out of me on this blog. I'll be honest with you, I was too tired to post.
Breakfast we can forego, mid-morning snack, tea and dinner we can miss or have something light, but not lunch. We want it heavy and we want it hearty. We want real food.
Coming from such a lunch-eating background then, read about an invitation to lunch I had in the USA several years ago that left me hungry and frustrated.
The salad world is not a world without conflict. There are ongoing battles about what actually constitutes a salad. On one side are the traditionalists who demand that the word ‘salad’ only be applied to cold food, raw food in bite sized portions, dressed in salad dressing. Then there are the iconoclasts, young rebels who say that a salad can be raw or cooked, cold or hot, dressed, or…dare I say it…undressed! Are you like me right now and asking yourself, “my goodness, how involved can a salad be?” Click here to read more in my column and to find out how we in the Caribbean think of salad.
The recipe and inspiration for this Creste Pasta Salad was drawn from my dear friend, Marie at Proud Italian Cook. I love everything Marie makes.
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