<<Tsouchti>>, the pasta of Mani
A ‘luxury’ dish ready to be served to unexpected guests. Easy, with ingredients that were always available at home and able to replace the lack of meat. It mentions a restaurant in Mani.
A prerequisite… the egg must be runny!!!
Recipe and photoshooting is by @the_coook
What we need:
- 1 traditional hilopites mamairenepasta @mamairenepasta
- 30 gr. olive oil
- 50 gr. butter
- 200 gr. dry grated myzithra
- Eggs (1-2 for each serving)
- 2 slices of stale bread, very finely chopped
- olive oil
- Salt
- Pepper
How to cook:
- Boil the traditional hilopites in salted water for 3′-4′.
- Drain and keep them warm.
- In a saucepan, heat the olive oil and butter.
- Once the mixture is well heated, add the myzithra and stir quickly until it turns light brown.
- Then add the noodles. Remove from the heat and mix very well.
- In a small frying pan, add olive oil and the stale bread after making it into crumbs and fry on medium heat for 4′-5′ minutes until crispy (stir constantly).
- Fry the eggs.
- Serve the traditional hilopites, on the top add the eggs and sprinkle with the crusty bread.
- Serve with freshly ground salt and pepper.
Bon appetite!
