Kritharaki noodles with melted cherry tomatoes and olives

Ingredients for 4 servings:

• 100 g butter
• 150 ml olive oil
• 250 g pasta, Kritharaki (Greek rice-like pasta)
• 500 ml broth
• 500 ml milk (goat’s milk)
• 250 g sheep’s cheese
• salt and pepper
• some milk, hot
• 100 g cherry tomatoes
• 100 g olives, black
• arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

my favorite Greek recipe, cooked in goat’s milk

My favorite recipe from a Greek friend: Melt 50g butter, add about 100ml olive oil, and heat until hot. Then add the Kritharaki pasta and fry. Deglaze with 500ml stock and 500ml goat’s milk (available as long-life milk), cover, and simmer for 15 minutes. Add the feta cheese and dissolve it, continuing to simmer until almost all the liquid is absorbed. If it gets too dry, add a little more milk; it should reach a creamy consistency. Season with salt and pepper. Heat the remaining oil in a pan and melt the cherry tomatoes over medium heat, add the olives, and sauté together for about 10 minutes. Wash the arugula and tear it into small pieces, add it to the pan, and toss briefly. To serve, stir the remaining butter into the pasta, transfer it to a plate, and pour the mixture from the pan over it. Season with black pepper. If you’re skeptical about goat’s milk, it’s worth a try. Even my husband didn’t notice (I didn’t mention it beforehand either), because the taste in the pasta is more like creamy feta cheese. If you only make a small portion, it’s a very sophisticated and unusual side dish for lamb.