Kritharaki Noodles with Melted Cherry Tomatoes and Olives
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g butter
- 150 ml olive oil
- 250 g noodles, Kritharaki (Greek rice-like noodles)
- 500 ml broth
- 500 ml milk, (goat milk)
- 250 g sheep cheese
- salt and pepper
- some milk, hot
- 100 g cherry tomato (s)
- 100 g olives, black
- arugula
Print Recipe
Pin Recipe Instructions
- My favorite recipe from a Greek friend: Melt 50g butter, add about 100 ml olive oil, let it get hot. Then add the Kritharaki noodles and fry them. Deglaze with 500 ml stock and 500 ml goat milk (available as long-life milk), cover and simmer for 15 minutes. Add the sheep cheese and dissolve, continue to simmer until almost all the liquid has been absorbed. If it gets too dry, add a little more milk, it should be a creamy consistency, season with salt and pepper. Heat the rest of the oil in the pan and melt the cherry tomatoes over a medium heat, add the olives, sauté together for approx. 10 minutes. Wash the rocket and pluck it into small pieces, add to the pan and toss briefly. To serve, fold the remaining butter into the pasta, place on a plate and pour the mixture from the pan over it. Grind with black pepper. If you are skeptical about the goat`s milk: It`s worth a test, even my GöGa didn`t notice it (I didn`t say it before either) because the taste in the noodles is later more like creamy sheep`s cheese. If you only make a small portion, it is a very sophisticated and unusual accompaniment to lamb.
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