Nóstimo Fagitó

Name: How to cook Nóstimo Fagitó - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Laura

Nóstimo Fagitó

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.

Ingredient

Food ration :

4-6 servings

Cooking time :

1 hour

300 g

garden eggs

tbps olive oil

large red onion, sliced

large cloves garlic, crushed

250 g

orzo or kritharaki

1 tbsp

tomato puree

500 ml

vegetable stock

120 g

mozzarella, sliced

40 g

parmesan cheese

400 g

large tomatoes, sliced

1 tsp

dried wild oregano

small rusk or a piece of stale bread, toasted

Cooking instructions

* Step 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.

* Step 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.

* Step 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.