In the diary entries I've seen being trolled, Kossacks post their own recipes in response to the troll posts. I do hate having to search all those troll entries in order to get good recipes from Kossacks so I thought I'd compile a thread here of good Kossack recipes. ;-)
I'll start off with my favorite recipe below in the extended entry below:
I looove making this sauce for my farfalle pasta. Here are the ingredients:
6 to 8 chopped roma tomatoes (plum tomatoes)
six cloves of garlic, finely sliced
one bunch of coarsely torn basil
two tablespoons of butter
Olive oil
Shredded pecorino cheese
While the farfalle is cooking in the pot of water, put the butter to melt in the pan. Lift pan up and twist slightly around so that the butter covers the entire bottom of the pan. Put on low heat, and slice the six cloves of garlic. Put the garlic into the pan, add a little bit of olive oil, about one tablespoon to the pan. Then add the chopped tomatoes. Stir whenever fit to do so. Add the basil leaves for the last. Turn the heat up to about mid-heat, and stir.
Drain pasta. Put the pasta into the pan, and toss liberally. Serve immediately with heavy garnishes of shredded pecorino cheese.
Also, if you want a side dish to the pasta, here's my roasted rosemary potatoes recipe.
Slice baby red potatoes in half. (About half a pound will do). Arrange in single layers on the cookie sheet with the oven preheated to 450 degrees. Add black pepper and salt all over the potatoes. Melt butter in a small saucepan, add rosemary leaves. Take butter off the stove and drizzle all over the potatoes. Put in the oven for about thirty minutes or until golden-brown. Take out and put on a platter. Enjoy!
I'd do the roasted rosemary potatoes first before getting the pasta ready.
Bon appetit!
P.S. For a good glass of wine to go with the meal, I'd recommend a good Cotes Du Rhone.