Trahana is a traditional Greek pasta made with flour kneaded with sour milk, buttermilk or yogurt and some salt. It matches perfectly with Kopanisti cheese, a soft, white, brine cheese, salty and naturally peppery, that has been awarded PDO status and originates in the Cyclades islands.
Serves: 4 Preparation time: 10′ Cooks in: 20′ Ready in: 30′
½ cup extra-virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 large tomatoes, peeled, grated
4 cups water
1 tsp sugar
1 cup sour trahana
1 cup Kopanisti cheese
Heat oil in a pan and cook onion and garlic for 2 minutes, until tender and translucent. Add tomatoes, water, sugar and bring to a boil. Then add trahana stirring continuously.
When it starts bubbling, reduce heat to low and simmer, until trahana is tender.
Stir in cheese and serve immediately with some croutons on top.
Photo Vangelis Paterakis – Food styling Antonia Kati