From a recipe leaflet of the Greek oil company "ELAIS"
Ingredients (for 2 people):
1 tbsp of cornflour (cornstarch)
250gr. of thick macaroni (like Bucatini)
300gr. of aged (dried) Myzithra cheese (or Greek Kefalotyri or parmesan)
1 tbsp of margarine
5 cloves of garlic, minced
1 tea-cup of olive oil
1 vegetable stock cube (or beef or chicken)
salt
pepper
Method:
Put in a large pot plenty of water and add the vegetable stock cube. When it comes to the boil add the pasta and boil according to your preference. Drain in a colander, saving 2 tea-cups of the broth and keep aside. Transfer the macaroni back to the pot and keep warm.
In a small saucepan melt the margarine on medium heat and sauté the garlic, without getting coloured, stirring with a spatula.
Dissolve the cornflour in a small bowl with ½ tea-cup of the pasta broth and add it, along with the rest of the broth, into the pan with the garlic. Season with salt and pepper and simmer, stirring with the spatula, until the sauce is lightly thickened.
In a non-stick frying pan warm the oil in medium heat, add half the grated cheese in and leave until it gets nicely coloured.
Pour the hot oil and cheese mixture over the pasta, then pour with the garlic sauce, sprinkle with the rest of the grated cheese and serve immediately. Alternatively after adding the oil mixture, stir and serve on warm plates. Pour some sauce on each portion, sprinkle with the rest of the cheese and serve.
1 tbsp of cornflour (cornstarch)
250gr. of thick macaroni (like Bucatini)
300gr. of aged (dried) Myzithra cheese (or Greek Kefalotyri or parmesan)
1 tbsp of margarine
5 cloves of garlic, minced
1 tea-cup of olive oil
1 vegetable stock cube (or beef or chicken)
salt
pepper
Method:
Put in a large pot plenty of water and add the vegetable stock cube. When it comes to the boil add the pasta and boil according to your preference. Drain in a colander, saving 2 tea-cups of the broth and keep aside. Transfer the macaroni back to the pot and keep warm.
In a small saucepan melt the margarine on medium heat and sauté the garlic, without getting coloured, stirring with a spatula.
Dissolve the cornflour in a small bowl with ½ tea-cup of the pasta broth and add it, along with the rest of the broth, into the pan with the garlic. Season with salt and pepper and simmer, stirring with the spatula, until the sauce is lightly thickened.
In a non-stick frying pan warm the oil in medium heat, add half the grated cheese in and leave until it gets nicely coloured.
Pour the hot oil and cheese mixture over the pasta, then pour with the garlic sauce, sprinkle with the rest of the grated cheese and serve immediately. Alternatively after adding the oil mixture, stir and serve on warm plates. Pour some sauce on each portion, sprinkle with the rest of the cheese and serve.
No comments:
Post a Comment