Greek cuisine · Soups & Stews

Manestra Kokkinisti

Kritharaki cooked in thick tomato broth until creamy, sprinkled with grated Kefalotiri.

Ingredients · for 4 servings

• 300 g kritharaki (orzo)
• 2 onions
• 2 garlic cloves
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 1 l vegetable broth
• 80 g Kefalotiri (or pecorino)
• 1 tsp dried oregano
• 1 pinch sugar
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Finely dice the onions, chop the garlic, and finely grate the Kefalotiri.
2. Heat the olive oil in a wide pot and sauté the onions over medium heat for 6–8 min. until golden, then fry the garlic for 1 min.
3. Stir in the tomato paste and roast for 1 min. until it darkens, then add the chopped tomatoes, oregano and sugar and simmer for 5 min.
4. Pour in the vegetable broth, bring to a boil and stir in the kritharaki; season with salt and pepper.
5. Cook uncovered over medium heat for 12–14 min., stirring often so nothing sticks – the pasta should be al dente and the liquid creamy and bound.
6. Take the pot off the heat, stir in half the cheese, let rest for 3 min. and serve sprinkled with the remaining Kefalotiri.