Kritharaki
Anything the Italians can do, the Greeks can do worse!!
If you've read my Risotto recipe, you'll be aware that I am not a fan. Well, the Greeks make a dish to rival it. KRITHARAKI.
Kritharaki is the pasta they use to replace the rice (it strongly resembles rice, being a little longer and flatter).
Like Risotto, there is nothing wrong with the taste, in fact I would say that it is even tastier than Risotto. The problem is that it has a texture that lies somewhere between frog spawn and slime, with the awful gelatinous sensation similar to tapioca and snot.
The two best things about Kritharaki are; the taste (which is not a small point in it's favour), and the fact that no-one can force you to make it again!
So, if you want the recipe for the Greek pasta version, of the Italians sloppy version, of a proper paella, here we go!!
INGREDIENTS
200gr cooked chicken;
250gr kritharaki pasta;
1ltr chicken stock;
75gr grated cheese of your choice;
a variety of vegetables of your choice (I've used carrots, celery, turnip, swede, leek, and a red bell pepper);
Salt, pepper and olive oil.
You can add onions and chopped garlic to this list if you like, but I suspect they would dominate the dish a little.
STEPS
1)Clean, peel and chop the vegetables;
2)Place the chopped vegetables into a med/large pan, to gently fry in a tablespoon of olive oil, with salt and pepper;
3)In a separate pan, bring the stock to the boil, then reduce the flame, and leave to simmer;
4)After about 5min. when the vegetables start to soften, add the kritharaki and the cooked chicken;
5)Stir well, and continue gently frying for a further 3-5min, stirring regularly to ensure that the pasta doesn't stick to the pan;
6)Add 2-3 ladles of the hot stock, and stir occasionally whilst the pasta absorbs the stock;
7)Repeat the operation until the pasta is cooked and there is still a little stock to be absorbed;
8)Add the grated cheese of your choice. I used mozzarella as it is pretty well neutral;
9)Stir the cheese into the pasta, then allow to rest before serving.
It is a good idea to reserve a little hot stock, and add it to the dish just before serving, especially if you want it to ooze sauce onto your plate.
I DIDN'T!
Food that looks like it's been slopped onto a plate is just not my thing, although I have to admit, it is certainly a tasty dish.
