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Recipes with
Vegetable Kritharaki

HELIOS vegetable kritharaki and anchovies

vegetarian food.png

Vegetarian

Cooking time

40'

Preparation time

20'

Servings

6 - 8

Ingredients 

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For the kritharaki:

  • 500 gr. Vegetable Kritharaki (orzo) with tomato & spinach, HELIOS

  • 1400 ml hot vegetable stock

  • 1 onion, chopped

  • 1 clove garlic, chopped

  • 50 gr. cow butter

  • 3 tsp. olive oil soup

  • Salt, freshly ground pepper

For the anchovy:

  • 700 gr. fresh anchovy

  • 1 pint. flour for all purposes, Dakos Mills

  • Olive oil, for frying

  • Salt

For the crumble

  • 3 slices stale bread, coarsely grated

  • 2 cloves garlic, melted

  • 100 gr. cow's butter, melted

Preparation

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For the anchovy: Wash the anchovy well, remove the heads and guts. Open in half and remove the bone, leaving the fillets together. Put the fillets in a strainer, salt and set aside.
In a large pan put enough olive oil to heat up. Flour the fillets and fry them for 2-3 minutes until they get a golden brown colour. Place them on a plate that has absorbent paper.


For the kritharaki (orzo): Heat the butter and olive oil in a large wok. Add the onion and garlic, salt and saute until wilted. Add the kritharaki (orzo) and stir until it gets a slight brow colour. Start pouring in the hot broth in portions adding only when it has absorbed the previous amount of broth. In other words, follow the risotto technique. Cook until the kritharaki (orzo) puffs up and is pimpled. Season with salt and pepper and remove from heat.

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For the crumble: Melt the butter in a pan. Add the bread crumbs and the  garlic and saute over medium heat until they are golden brown and crispy.

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Assembly: In a fireproof dish, pour 1/3 of the quantity of kritharaki (orzo). Sprinkle with some crumble and layer 1/3 of the anchovy fillets. Repeat the same process with the rest of the ingredients and finish with a dose of crumble. Serve immediately.
 

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