Kritharaki with sausage, zucchini, tomato sauce and feta

Ingredients for 4 servings:

• 250 g Kritharaki (rice-shaped noodles)
• 2 tsp curry powder or turmeric powder, approx.
• 250 g zucchini
• 1 clove(s) garlic
• 2 tbsp olive oil, approx.
• 300 g bratwurst, uncooked, fine or coarse, or lamb bratwurst
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp tomato paste
• 250 ml vegetable stock
• some oregano, dried
• e.g. lemon juice or lemon zest
• n. B. Allspiceón de la Vera, dulce or picante
• n. B. Cinnamon powder
• 150 g feta cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring a large pot of salted water to a boil with the curry or turmeric powder and cook the kritharaki according to the package instructions until al dente. In the meantime, rinse and trim the zucchini, halve lengthwise, and slice. Peel and finely chop the garlic clove. Heat about 1 to 2 tablespoons of olive oil in a large non-stick pan. Form the sausage meat from its skin into small balls and fry for about 2 minutes, turning occasionally. Then add the zucchini slices and chopped garlic and fry briefly (making sure the garlic doesn’t brown). Season with salt, pepper, and a pinch of sugar. Stir in the tomato paste and sauté briefly. Deglaze with the vegetable stock, bring to a boil, and season to taste with salt, pepper, a little oregano, and, if desired, a little lemon juice or lemon zest, a little Pimentón de la Vera, and/or cinnamon powder. Drain the kritharaki and arrange them on plates with the sausage, zucchini, and tomato sauce. Crumble the feta cheese and sprinkle it on top. Serve with fresh white bread or pita bread and a fresh mixed salad, such as Greek farmer’s salad.