Greek Kritharaki Pan

This recipe combines the creamy consistency of a risotto with the authentic flavors of Greek cuisine.

Ingredients for 2 people:

• 200 g Kritharaki (rice noodles made from durum wheat semolina)
• 3 tbsp Minos extra virgin olive oil for frying
• 1 onion, finely diced
• 2 garlic cloves, chopped
• A handful of fresh basil, cut into fine strips
• 4 tbsp tomato paste
• approx. 400-500ml broth (vegetable or chicken broth)
• Salt and pepper to taste
• 100 g grated Parmesan
• Optional: Minos Organic Kalamata olives without stones , cherry tomatoes, boiled chicken or grilled shrimps

Preparation:

Preparation time: approx. 40 minutes

Difficulty level: medium

1. Heat the Minos Extra Virgin Olive Oil for Frying in an iron skillet over medium heat. Sauté the diced onion and minced garlic until golden and aromatic.
2. Put the raw kritharaki directly into the pan and fry them briefly with the onions and garlic until they turn lightly golden brown.
3. Stir the tomato paste into the pan, add fresh basil and season with salt and pepper to taste. Let the flavors blend.
4. Gradually add vegetable or chicken stock, similar to risotto, stirring regularly. The kritharaki should absorb the stock and cook slowly.
5. If you want to add other ingredients like Minos Organic Kalamata Olives without Stones or Cherry Tomatoes, now is the time to do so.
6. When the kritharaki are al dente and most of the liquid has been absorbed, stir the grated Parmesan cheese into the pan. Mix well until the cheese has melted and a creamy consistency is achieved.
7. Your Greek Kritharaki pan is ready! Serve hot, garnished with fresh basil and grated Parmesan cheese.