Reggiechefs
Regular Member
This recipe is combination of traditional recipe of Bosnian pasta called omach and Italian ingredient fig leaf (foglie di fico).
This recipe has the minimalistic approach in cooking so that apart from the pasta (omach- bos. omač) we have fig leaf powder, garlic, butter, cucumber and parmigiano.
The recipe serves: 4
Preparation time: 1hour 10min
Ingredients dough:
6 eggs
450 g flour
Ingredients foglie di fico ( fig leaf powder):
15 g fig leaf powder
3 pieces Garlic (middle size)
4 cucumbers (small)
50g parmigiano
100g Greek yogurt
Omach dough preparation:
1.
Firstly make a dough for Bosnian pasta omach with just 2 ingredients; flour and eggs. 6 eggs and flour. Put the eggs into a bowl and add the flour, little by little, mixing until it becomes harder and the dough comes together, and then put in the fridge for about 1 hour to rest.
2.
Take dough on from the fridge and flatten it with rolling pin on floured table. Make the rolls and cut on strips 5-10 mm wide.
3.
Dry strips in airfryer or electric gril on baking paper until fully dry
Cooking process:
1.
Cook omach pasta in boiled water with salt and oil for about 15-20 minutes until al dente.
2.
Heat the pan to moderate with olive oil and butter and put smashed garlic and stir for 2-3 minutes until starts to release an aroma. Put the drained Bosnian pasta omach on top and stir to warm equally and absorbs aroma from garlic. Put a pinch of salt and fig leaf powder and stir to mix well. On top of everything put 50g parmigiano.
Mixing , sauce, serving, arranging:
In small bowl take rest of water from boiling pasta and stir it with greek yogurt. Cut cucumbers into small rounds or cubes and put in yogurt. Pour yogurt- cucumber mixture on top of omach and decorate with the rest of cucumbers and fig leaf powder.
Conclusion:
Satisfied with the taste of the result but actuality just wanted simple recipe with pasta, fig powder, and garlic but added yogurt because sourness and cucumbers for freshness. Im not satisfied with the serving image- could be more vibrant colors ( light was poor) and more interestingly arranged.
This recipe has the minimalistic approach in cooking so that apart from the pasta (omach- bos. omač) we have fig leaf powder, garlic, butter, cucumber and parmigiano.
The recipe serves: 4
Preparation time: 1hour 10min
Ingredients dough:
6 eggs
450 g flour
Ingredients foglie di fico ( fig leaf powder):
15 g fig leaf powder
3 pieces Garlic (middle size)
4 cucumbers (small)
50g parmigiano
100g Greek yogurt
Omach dough preparation:
1.
Firstly make a dough for Bosnian pasta omach with just 2 ingredients; flour and eggs. 6 eggs and flour. Put the eggs into a bowl and add the flour, little by little, mixing until it becomes harder and the dough comes together, and then put in the fridge for about 1 hour to rest.
2.
Take dough on from the fridge and flatten it with rolling pin on floured table. Make the rolls and cut on strips 5-10 mm wide.
3.
Dry strips in airfryer or electric gril on baking paper until fully dry
Cooking process:
1.
Cook omach pasta in boiled water with salt and oil for about 15-20 minutes until al dente.
2.
Heat the pan to moderate with olive oil and butter and put smashed garlic and stir for 2-3 minutes until starts to release an aroma. Put the drained Bosnian pasta omach on top and stir to warm equally and absorbs aroma from garlic. Put a pinch of salt and fig leaf powder and stir to mix well. On top of everything put 50g parmigiano.
Mixing , sauce, serving, arranging:
In small bowl take rest of water from boiling pasta and stir it with greek yogurt. Cut cucumbers into small rounds or cubes and put in yogurt. Pour yogurt- cucumber mixture on top of omach and decorate with the rest of cucumbers and fig leaf powder.
Conclusion:
Satisfied with the taste of the result but actuality just wanted simple recipe with pasta, fig powder, and garlic but added yogurt because sourness and cucumbers for freshness. Im not satisfied with the serving image- could be more vibrant colors ( light was poor) and more interestingly arranged.
Last edited:
