Nóstimo Fagitó

Name: Nóstimo Fagitó
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 300 g garden eggs; 2 tbps olive oil; 1 large red onion, sliced; 3 large cloves garlic, crushed; 250 g orzo or kritharaki; 1 tbsp tomato puree; 500 ml vegetable stock; Large sprig fresh oregano, stalks removed; Grated zest of 1 khazi lebu or ½ lemon; 120 g mozzarella, sliced; 40 g parmesan cheese; 400 g large tomatoes, sliced; 1 tsp dried wild oregano; Good pinch of Aleppo chilli flakes; Salt and pepper; 1 small rusk or a piece of stale bread, toasted

Laura @FeelBetter

Milton Keynes, England

While we think of pasta as culturally Italian, it is likely a descendant of ancient Asian noodles. Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. Travelling westward and reaching the Mediterranean, the process was refined and durum wheat semolina flour became the ingredient of choice for pasta because of its high gluten content and long shelf life.

Orzo, also known as Kritharáki and Risoni, is a rice-like, short-cut pasta (pastina). It is calorie dense but has more carbs and twice the protein of oats and brown rice and is a staple in Greek cuisine across the Ionian and Cyclades Islands. Closing my eyes I reminisce of warm, summer’s evenings in Fiscardo, hearing the fisherman land their catches, seeing the tiny twinkles of reflected light glisten in the crystal clear water and smelling the aromas wafting from the cafes surrounding the harbour.

Back in the kitchen … it’s raining and I’ve raided my fridge and store cupboard to make Maneštra which is a lovely, warming and soothing vegetarian version of one of my favourite Greek dishes, Giouvetsi. There are no aubergines to be found so I am using their sub-Saharan cousins, garden eggs, and swapping the traditional Kefalotyri cheese for mozzarella.

There are some more unusual recipes around using this pasta, including one using 3-week old cricket nymphs 'Orthopteran Orzo' but I think I'll stick to my Mediterranean flavours for now. #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

1 hour

4-6 servings

300 ggarden eggs
2tbps olive oil
1large red onion, sliced
3large cloves garlic, crushed
250 gorzo or kritharaki
1 tbsptomato puree
500 mlvegetable stock
Large sprig fresh oregano, stalks removed
Grated zest of 1 khazi lebu or ½ lemon
120 gmozzarella, sliced
40 gparmesan cheese
400 glarge tomatoes, sliced
1 tspdried wild oregano
Good pinch of Aleppo chilli flakes
Salt and pepper
1small rusk or a piece of stale bread, toasted

Saved

Steps

1 hour

1

Take the tops off the garden eggs and cut in two lengthways. Boil in water for 8-10 minutes, drain and deseed using a spoon.
Meanwhile heat the olive oil in a pan, add the onions and cook until soft and brown. Add the garlic, chilli flakes and garden eggs and cook for a further couple of minutes until the garden eggs take on some colour.
2

Add the orzo, stir to coat and cook for 2 minutes. Add the tomato puree, stock, wine, fresh oregano and zest. Season with salt and pepper and pour into an earthenware dish. Place the tomatoes on top of the pasta then the mozzarella and add the grated parmesan.
3

Sprinkle with dried oregano and the crumbled rusk (or toasted bread) and bake for 30-40 minutes stirring gently halfway through without disturbing the tomatoes. The liquid should be absorbed and the pasta cooked.
4

Serve with a simple green salad and some olives.