Recipe: Argyro Barbarigou
Grevena's 'yuvetsi' pasta with wild mushrooms and traditional cheese Divanis
1/3 cup of olive oil
1 onion chopped
1 clove
500 gr 'kritharaki' pasta
500 gr fresh mushrooms
1.200 gr of broth
parsley, thyme
salt and pepper
200 gr traditional cheese Divanis
1 spoon butter Divanis
Clean the mushrooms and slice them. Heat half the oil and saute the mushrooms for 4-5' in a very hot temperature. Add the balsamic vinegar and wait until the liquid is evaporated.
Heat the rest of the oil and saute the onion for a few minutes. Add the garlic and then the 'kritharaki' past, butt in and add the mushrooms and 1/3 of the broth, butt in until the liquid is evaporated. Put inside the rest 1/3 of the broth, butt in and boil the 'kritharaki' pasta.
When the liquid is evaporated, add the rest of the broth.
After 15-17', the 'kritharaki' pasta will be almost ready. Add the butter, butt in, salt and pepper and remove from heat.
Add the cheese and herbs and serve imediately.