At least 3 months of natural defoaming and weight loss at 17-18% is a prerequisite for qualifying Cretan Gruyere PDO (product with Protected Designation of Origin). By packing in special shrink bags, the ginger continues to ripen in the refrigerator and is consumed at ambient temperature to highlight its rich flavor.

 

FOUR CHEESE PENNE PASTA IN 10′

This yummy recipe will drive you crazy!

 

Ingredients

500 gr. penne rigate

100 gr.  Graviera Kritis P.D.O.

100 gr. Amarino*

100 gr. Goat’s tirozouli

100 gr. Kefalotiri

200 gr. whole milk

1 pinch nutmeg

lemon zest from 1 lemon

salt

*Amarino (fresh cream cheese). Read more about this cheese in newspapers number 9 and 10 for 2018.

 

Implementation

Cut kefalotiri and goat’s tirozouli into cubes (Graviera is grated). In a saucepan, add the  milk and Amarino in a bain marie. Add graviera and kefalotiri. Stir slowly until they melt and become creamy. Add little salt, lemon zest and nutmeg. In a saucepan with plenty of salted water, boil al dente penne, strain them, and keep some of the water, pour them into the saucepan with the cheeses and the rest of the ingredients. Mix all together very well and add as much water as needed from what we have kept to keep it creamy. Put goat’s tirozouli  in a hot non-stick pan, heat it, chop it and put it over the Pennes.

Recipe by Eva Parakentaki