Striggolore is a Greek, traditional kind of baked, hand-made pasta. It is made of meal, durum flour, water without any artificial preservative or salt. This variety comes from a small industry of hand-made pasta in Thessaloniki. I found it in a Delicatessen store in Athens and I decided to try it out. Of course, you can use any kind of pasta you like. Enjoy !
INGREDIENTS (4 persons)
1 pkg of “striggolore” pasta (500 g)
25 thin Avgotaraho slices (cut almost transparent)
8 tbsp of extra virgin Greek olive oil (EVOO)
1 cup of finely chopped leek
½ lemon, juice
Salt, freshly ground pepper
Fresh parsley for decoration (optional)
Boil the pasta into salted water just for a few minutes (fresh pasta needs less boiling).
In a frying pan, heat 4 tablespoons olive oil on medium heat and sauté the leek
for 8-10 min, until smooth. Add salt and pepper.
Mix the avgotaraho with the lemon juice and 4 tbsp of the olive oil and let aside.
Strain the pasta, add the leek and stir.
Add the avgotaraho and mix. Sprinkle the pepper (and be generous).
Serve immediately on warm plates
(place the plates in the oven when the water for the pasta starts to boil).
It is an easy and quick recipe. I really hope you like it.