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Recipes with
Kritharaki

Kritharoto with pepper cream

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Vegetarian

Cooking time

20'

Preparation time

10'

Servings

4

Ingredients

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  • 400 g Organic Kritharaki, HELIOS

  • 1 liter of water

  • 50 ml olive oil

  • 3-4 sprigs of thyme

  • 50 g butter

  • 50 g grated myzithra

 

For the pepper cream

  • 3 Florina peppers

  • 100 g cherry tomatoes

  • 1 onion

  • Sea salt

  • 60 ml olive oil

  • 50 ml of petimezi

 

For the cream cheese

  • 100 g feta cheese

  • 100 g cream cheese

  • 100 ml milk

  • Salt, pepper 

Preparation

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For the pepper cream: Wash the peppers, cut them in half and remove the seeds. Peel the onion and chop it coarsely. 
Put the peppers, cherry tomatoes, onion, olive oil and sea salt in a food processor. Add the cherry tomatoes, finely chopped onion, petimezi, sea salt and about 200 ml of the measured water. Puree the ingredients until creamy.


For the Kritharoto: In a large non-stick pan, heat the olive oil. Add the kritharaki and sauté for 2-4 minutes until the pasta is shiny. Season with salt and pepper, add the thyme, and begin to ladle in the cream of pepper in batches, alternating with the remaining water, cooking for about 20 minutes. 

Add the butter and the mizithra and stir until combined. Serve on plates and top with the cream cheese.


For the cream cheese: Place all the ingredients in a food processor and puree until a thick cream is formed. If you see that it is too thick, add a little more milk.

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