Trahanotto is the greek version of Italian risotto! Trahanas are Greek pasta that are prepared from flour and semolina, irregular and rough in shape. It is an ideal dish for romantic evenings or with friends!
- 1 deep pan
Pour the extra virgin olive oil into a deep pan and sauté the onion and leek for about 3 minutes.
Sauté the garlic for 1 minute.
Add the trahanas and sauté for 30 seconds. Then, add the tomatoes.
Add the vegetable broth but gradually. Start with a ladle of hot broth. Cook on medium heat. Mix until the trahanas absorb it.
Then add another ladle of broth and mix. Continue the process as the trahanas absorb until the broth is finished. It takes about 10 minutes.
If necessary, you can add more hot water.
Remove from the heat, add the butter and incorporate it into the trahanotto.
Sprinkle with parmesan or kefalotyri or even feta. Add salt and pepper.
Serve with slices of cheese on top.
Enjoy your meal !