ΣΥΣΤΑΤΙΚΑ

1 package 500 gr. penne tricolore
300 gr. white unsalted cheese “manouri”
250 gr. feta cheese
250 gr. grated mild cheddar
500 gr pumpkin puree
200 gr. full fat cream
150 gr “apaki” meat
1 egg
250 gr. sliced green olives
1 onion
3 garlic cloves
Salt – pepper
½ tsp smoked paprika
1/4 tsp ground nutmeg
2 tsp olive oil (for the baking dish)

INSTRUCTIONS

1.Preheat the oven to 180°C.
2.Spread with olive oil the bottom and sides of a 35x 23 cm baking dish, and set aside.
3.Bring a large pot of water to boiling over high heat, and cook pasta until just barely tender. Drain and set aside.
4.While the pasta is cooking, grate white cheeses and cheddar and set aside separately.
5.Chop onion and garlic and cut the pork meat into small pieces.
6.In a medium bowl mix pumpkin puree, full-fat cream and the egg. For creamy result, use a hand blender. Season with spices.
7.Combine the cooked pasta with the pumpkin sauce and the rest of ingredients, beside cheddar.
8.Spoon into the prepared dish.
9.Sprinkle all over with grated cheddar.
10.Bake for 30-35 minutes until the top is browned and crispy.
11.Cool for 5-10 minutes before serving.

NOTES

  1. Apaki meat is a pork tenderloin, traditionally made in Crete. The meat is marinated in a good quality vinegar and olive oil and then smoked in wood (olive, cypress, lemon or orange) and herbs like rosemary, thyme, bay leaf, sage.
  2. Manouri is a traditional semi soft fresh white cheese made from goat or sheep milk. It is creamier than feta.
  3. Pumpkin puree, heavy cream and egg must have the same temperature.

 

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