Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Manestra from Corfu

Manestra from Corfu


(serves 4)
1/3 cup extra virgin olive oil
1 cup diced white onion
1/2 carrot, finely diced
1/2 stalk celery, finely diced
1 red pepper, diced
1 tsp. sweet paprika
1/2 tsp. ground pepper
2 cups Makvel kritharaki (orzo)
1/4 cup dry white wine
2 bay leaves
2 ripe tomatoes, peeled and diced
6 cups vegetable stock
salt and pepper to taste
fresh ground pepper
celery leaves
grated Kefalotyri (or Romano) cheese

  1. Place a pot on your stovetop over medium heat. Add the olive oil, onion, carrot, celery, red pepper, paprika, ground pepper, a pinch of salt and sweat for about 5 minutes.
  2. Add the kritharaki/orzo into the pot, stir to coat for a couple of minutes. Add the wine, stir in. Add the bay leaves, diced tomatoes, hot stock, stir in.
  3. Cover and bring up to a simmer. Cook on medium-low heat for 8-10 minutes. The pasta should be cooked and the sauce, creamy. Taste and adjust seasoning with salt and pepper.
  4. Take off the heat, remove the bay leaves. Divide and serve garnished with ground pepper, grated cheese, celery leaves.

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