INGREDIENTS
500 gr skioufichta past
280 gr Cretan apaki (smoked pork)
300 gr cherry tomatoes
100 gr CRETAN Graviera cheese
100 ml olive oil
100 ml wine
200 ml vegetable broth
1 clove of garlic
1 bunch finely chopped parsley
Salt & pepper
PREPARATION
Sauté the apaki in a little olive oil. Add the onion and cherry tomatoes, cut into quarters. Pour in wine and when it evaporates, add the vegetable broth. Once the sauce thickens, add the precooked pasta and allow the ...
