Grevena's 'yuvetsi' pasta with wild mushrooms and traditional cheese Divanis

Recipe: Argyro Barbarigou

INGREDIENTS

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

 

INSTRUCTIONS

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. 

 

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