Ingredients
500 g kritaraki (pasta risotto, rice vermicelli)
1 onion
1-2 peppers (depending on size)
2-3 tbsp tomato paste
4 tbsp parsley
50 ml olive oil
1.5 liters of water
Photo added on
Photo author
Aliana
Method
Chop into small cubes. Caps is cut into fine strips. Fry the onion in olive oil, add the pepper and fry, stirring, until the pepper is tender. Add tomato paste (thick paste) and fry until enhance the flavor of tomatoes. Pour water (cold) and put risotto. Stir periodically until it boils. After the boil, remove from heat and allow to absorb all the liquid. Stir occasionally to not stick together. Liquid takes about 20-25 minutes. About 5 minutes before being consumed, the parsley was added and stirred. The dish is ready when the risotto at its core are al dente but not crunchy. * Although most often prepared in this way kritaraki are served as a side dish, the dish of us we like and private prescription. Set out quantities of 6 servings.
Containers:
Difficulty
Easy
Tested
1 user
Comments
this kind of pasta I ate in Greece ... do not know about the sauce, but was deliciously :)
Ooo, Raleigh, well you thought of them :). They are very tasty and quite frankly to me like more than rice. In some stores write it as a test rice :) And many options for cooking. They usually prepare mince when hastily.
Try and so will not regret. My girlfriend, she is Greek, they had done a month ago, then Qusay them so for the first time. Since then I've done it at least 10 times and all is like.
These days I make them with bacon, mushrooms and cheese, and finally pour a little with some sauce, but it will give them a try.
Kazava is Klitaraki and is made with minced meat. Cyprus has such a dish.
This paste of Italian says Rizzo, says Greek kRitaraki. Whether you prepare it with minced lamb, tomato sauce, or just this recipe - that everyone decides for himself. Put photo package kRitaraki as I buy - not even a person to read the Greek alphabet, at least everyone knows that the Greek P and P clearly are the same.
Frankly, the comment you upset me, anastacia! Ham do not know, yet to teach others! It was set at least google *kritharaki*, before you write some statements ... Wikipedia has a whole article about them. The name is a diminutive of *kritari - barley* and means *echemicheta* because it looks like a grain. As of itarianski risotto means *orizcheta*, again because of the form. Furthermore, long invite you to comment on, but I'll say it now - Turkish not say rice vermicelli and rice shehrie. Rice vermicelli noodles is short, about 2 cm, I use it for Pillau (pilaf).
In Cyprus it is called so kritaraki on dish with minced meat is nothing especially ate it one time in Cyprus and not repeated, for sure I asked my brother in law who is kiparchanin and he confirmed that kritaraki.
Rally, again yummy! I added a pound pork shoulder after onion, garlic and blend! And fast and delicious! Thanks for the recipe!
Ive, you sweet :) As each and paste that can be cooked in various ways. I think tomorrow I do kritaraki lamb, still looking recipe.
Thank Rally!