Trahana (fermented milk pasta) from Mani
Preparation time: 15 minutes
Cooking time: 20 minutes
- 1/2 cup Messinian olive oil
- 1 medium onion, finely chopped
- 1 cup trahana
- Pasto (cured pork), diced
- 1 tomato, diced
- 5 cups hot water
- Salt, pepper
In a pot, sauté the onion in the olive oil. Add the trahana and stir with a wooden spoon.
Add the pasto pieces and the fresh tomato and season with the salt and pepper.
Add the water, making sure it is very hot. Stir until the water is absorbed.
Serve warm, topped with cheese.
Trahana is rich in carbohydrates, natural fibres and vitamins, including B-complex vitamins, which are largely responsible for the development of the human body. It also contains large quantities of metals and trace elements, such as manganese.
Tomatoes are a source of antioxidants.
Source: Georgia Liarakou
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