Bulgarian Pasta for Breakfast

This morning I dropping off my partner to work as usual, only to find something was different when I got back home. On the kitchen table was a plate of steaming hot pasta. The word 'Zakooska' was thrown at me from Baba who was folding up the bedsheets in the living room. This word means breakfast. Baba had taken it upon herself to prepare me a traditional Bulgarian breakfast this morning. She came into the kitchen to explain that see had seen that I hadn't any cornflakes left and we were totally out of home baked banitsas, which is what I normally eat for breakfast.

Well how can I refuse this specially cooked breakfast lying on my place on the kitchen table. The thought of pasta 7:30 in the morning didn't really appeal at this point. It wasn't normal in my previous UK life to have such things this early the morning. I did occur that this was probably the most healthy eating option of all breakfasts, it did made sense to eat food like this first thing on a regular basis to give a steady energy level to lunchtime. Right now though I wasn't looking forward to eating it, but didn't want to upset Baba who had gone to so much trouble.

As I sat down, then Baba fetched and put by the plate of pasta some sirene (white goats cheese) and some sugar. She urged me to put some on the pasta dish before I start eating it. Adding sirene to the pasta wasnt' a problem, I didn't need much persuasion with this. The sugar addition was a different story, I just couldn't bring myself to add it to the dish. Pasta to me should be a savoury dish. The addition sugar to the sour taste of sirene would just confuse my taste buds which hadn't even had a chance to wake up yet.

So pasta and serene was my zakooska at this moment. The first few mouthfuls felt quite alien as the slimy pasta slipped and slide down into the empty depths of my stomach. I've had warmed up curry for breakfast before now in my student days, but that was a long time ago, this is different. By the time the pasta had been half eaten, my taste buds got a second wind. This food was great! Pasta and sirene, without sugar, I now couldn't get enough of it. The combination of bland tasting pasta and sirene which just brings many meals alive worked wonders with this dish. It reminded me of a simple boiled potato and sirene dish we sometimes have here.

Baba never makes food for one, its not economical to do that, she had made enough for three days. This will see us through to the weekend she said. It looks like pastas for breakfast is here to stay and with winter upon us what better way to start the day. Another revelation in the simplest of foods discovered today.

Bulgarian Herb Pasta Recipe

Introduction

This was originally given to me by a lovely neighbour in the village of Skalitsa. She is a very proud Bulgarian Baba Mama who she grows all her own herbs including all those required in this recipe. She always uses dried Bulgarian pasta which is just as good as any expensive Italian imported product. Bulgarian is best she always says, but there is a sneaking suspicion that price has a lot to do with it.

The bland taste of pasta is brought to life with the herbs and the strong flavour of olives. The herbs also add to the contrast of flavours and texture that match so well. in this particular recipe.

You don't have to be in Bulgaria or have Bulgarian pasta to make this dish, any pasta can be used and either fresh or dry versions. Fresh herbs are always going to be better, but dried is almost as good.

Ingredients

300 grams dried pasta
225 grams butter (margarine is never as good)
3-4 cloves garlic, crushed
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon fresh marjoram
1 tablespoon fresh savory
1 tablespoon chopped fresh parsley
salt
freshly ground black pepper
6 large sliced black olives

Notes: Substitute one teaspoon for on tablespoon if using dried herbs.

For dried herb advice click on Use-of-dried-herbs


Method

Prepared the pasta by cooking following given instruction.

Melt the butter in a pan over a low heat then stir in the garlic raise the temperature to a medium heat and cook until the garlic turns soft. Bring in all the herbs and stir.

The cooked pasta (after draining) should be put into a large bowl. Add the herb and garlic buttered mixture and gently fold it in until fully mixed . Season with salt and freshly ground pepper to taste and you're almost there.

Finally, cover the top with the black olive slices. Serve.

Conclusion

Yet another example of the simplest homemade food being the best tasting and the best for your health.




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