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Croxetti with fresh herbs and spring vegetables

croxetti_0013Every summer we like to have at least one memorable family trip at the end of August, right before school starts. Last summer, it was a quick trip to Chicago. The agenda was very clear from the beginning. For my husband, it was a nostalgic trip. He wanted to visit his college and reminisce about his graduate student days. For my son and I, it was all about the food. The only regret we had was that we delayed this trip so long that we never had the opportunity to try out Charlie Trotter’s famous restaurant before it closed.

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Chicago is one of those places that everyone falls in love with…at least when it’s not winter. The architecture is beautiful and the city really is full of character. Being the designated travel agent in the family, I was told to find a hotel near the Magnificent Mile with water view rooms.  The only one that I could find available was the Four Seasons hotel.  I had no idea how amazing the view from the room would be.

IMG_6366_chicagodeepdishOne morning, while we were looking on google maps for a place to grab breakfast, something caught my eye- Eataly! I had heard of Eataly’s New York location and had always wanted to experience this huge Italian grocery, restaurant, bakery combination. Lucky for us it was only about a half mile walk.

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Our three days in Chicago, included two visits to Eataly and about four visits to various pizzerias . Two visits were definitely the minimum requirement to experience all that Eataly has to offer.

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I restrained my purchases while at Eataly, since we were flying, but subsequently  ordered things after coming home. One of these purchases is “croxetti” pasta from the Liguria. As per Eataly’s description, “croxetti originated in the Middle Ages, when the Ligurian nobility would imprint a coat of arms on one side of this coin-shaped pasta, and symbols on the other – most often a cross, or sometimes a stalk of wheat, as this pasta bears.”

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I have been waiting for the right moment to make this unique pasta. This weekend, with fresh Spring produce in hand, I came up with a tasty and light pasta.

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Use whatever fresh herbs and vegetables you can find. I used small eggplants, zucchini and carrots cut into coin shapes to mimic the pasta. The key tastemakers were fresh oregano, garlic cloves and sundried tomatoes.

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Croxetti with Spring Herbs and Vegetables

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

  1. 1/2 pound of croxetti (or your favorite pasta)
  2. 3 cloves of garlic
  3. 4 mini eggplants
  4. 2 zucchinis
  5. 2 large carrots
  6. 10 pieces of sundried tomatoes
  7. a few bunches fresh oregano, chopped finely
  8. 2 teaspoons of olive oil
  9. salt and pepper to taste

Method

  1. Cook the pasta according to package directions.
  2. Prep the vegetables (cut into coin shapes).
  3. Heat a skillet/wok with 2 teaspoons olive oil.
  4. Add the garlic, vegetables, sundried tomatoes and half of the oregano.
  5. Sauté until the carrots are cooked but crisp.
  6. Add the cooked pasta and gently mix in.
  7. Serve garnished with remaining oregano.
  8. Salt and pepper to taste.
http://globalveg.com/2015/04/13/eatalycroxetti/

 

  • Elizabeth Varadan - What a wonderful trip this sounds like. I’ve only been through the Chicago airport, O’Hare, but I haven’t been to the city. And the recipe looks and sounds scrumptious!ReplyCancel

  • Elizabeth Varadan - What a great family trip. I’ve never been to Chicago (except going through it via O’Hare.) The view was lovely. And the recipe looks scrumptious!ReplyCancel

    • Vidhya - Thank you. It is a fun place to go in the Spring or Summer 🙂ReplyCancel

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