This rustic pasta dish calls for a sprinkling of dried rusk crumbs and speaks to the ingenuity of Greek island cooks, who used this simple technique to mimic the texture of ground meat. The recipe dates to older, poorer times, but it’s still delicious and a vegetarian’s delight!
Ingredients:
½ cup extra virgin olive oil
6 garlic cloves peeled and cut into thin slivers
4 large tomatoes grated
Salt and pepper to taste
½ tsp. sugar
½ kilo [1 lb.) spaghetti
½ Mykonos or other barley rusk mostra, ground into hard crumbs, in a food processor or with a mortar and pestle
1 cup Mykonos kopanisti cheese optional
½ cup chopped parsley for garnish
(You can also use lightly toasted large dried breadcrumbs instead of rusk crumbs over the top)
Instructions:
Check out the detailed instructions for this recipe on my site:
www.dianekochilas.com/skordom...
Негізгі бет Crunchy Garlic-Rusk Pasta (Skordomakaronada) by Diane Kochilas
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