03 June 2011

Croxetti with Tomatoes, Salami & Olives


This pasta is unknown to anyone I asked.  I first saw it on TV years ago and had wondered from then on about it.  Then suddenly, while searching for new types of pasta in the specialty shop, it jumped out at me.  I got ridiculously excited when I saw what it was, checking the embossed emblems or shapes on each pasta disc.  It really is reminiscent of the Communion host.  And I finally learned the name.   Hello croxetti

Croxetti go way back during the middle ages and they originated in Liguria, Northern Italy.  They were exclusively used by aristocratic families as a display of wealth and status.  The family coat of arms are stamped on each disc.  Certainly, personalized pasta discs seem to be a grandeur idea.


Unfamiliarity with the pasta made me decide to cook a "no fail" savory sauce.  A simple mixture of fresh tomatoes, salami & olives harmonized with the pasta well.   Fast, simple and tasty.  That's how I work on the food in my kitchen.  

  
 
Croxetti with Tomatoes, Salami & Olives

Ingredients:
Serves 4
  • 350 - 400 g. croxetti or other kinds of pasta
  • 1 garlic, halved
  • 50 g. salami, diced 
  • extra virgin olive oil
  • 400 g. cherry tomatoes, halved
  • 100 g. pitted black olives, chopped
  • salt
  • pepper
  • fresh thyme
Directions:
  1. Boil some water for the pasta.  When it boils, add the salt and put the pasta.  Follow the time suggested in the pasta package. The pasta should cook after the sauce is ready, not before.
  2. While waiting for the water for the pasta to boil, prepare the sauce.  
  3. Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and cook until golden. Discard the garlic.
  4. Add the salami.  Toss in the pan for about 3 minutes.  
  5. Add the tomatoes & olives.  Cook for about 10 minutes.  If the sauce dries out, ladle some hot water from the pot of water you are boiling for the pasta. 
  6. Add the salt, pepper & thyme. 
  7. Mix the cooked pasta with the sauce.  Drizzle with extra virgin olive oil before serving.



2 comments:

  1. Greetings, I just came across your very lovely post. Also known as corzetti, I have written about this glorious pasta in detail on my site, The Front Burner. I have included recipes and photo essays on how to make you own corzetti and information on where to purchase the stamp used to make the pasta coins. I invite you to visit my site to learn more about this pasta.



    http://thefrontburner.us/main/2011/01/29/corzetti-edible-art/

    ReplyDelete
    Replies
    1. I read your post about it. I have always been curious about this kind of pasta. Thank you for sharing the information & recipes about it!

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