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A few days ago, we wrote about mastic applications in contemporary Greek cuisine dishes. An example is a simple tomato sauce for spaghetti, which by adding mastics takes on a different flavor. Of course, this is not a traditional Greek dish, addition of the recently fashionable mastic makes this dish a part of the canon of contemporary Greek cuisine. Of course, to prepare them, it is necessary to have several crystals of this resin, because without this addition it will be a simple tomato sauce. If you have not bought mastics in Greece so far, we strongly encourage you to look for this unusual ingredient during the next summer.
When flavoring mastics it is best to rely on your own palate. It is better to start by adding a small amount and possibly gradually increase the content, rather than add too much. Too much mastic will make the dish bitter.
Mastic can be bought either in powdered form or in crystals. This second character will work in the kitchen much better, because the aroma stays in them much longer. Before adding to the dish, the crystals must first be ground in a mortar with a small amount of salt or sugar.
1. On the heated olive oil, garlic is stuffed with garlic and after a while we add the onion. We cook it until tender on medium heat.
2. Add the wine to the prepared onion and fry it further. When the wine is evaporated, add the peeled and chopped tomatoes. Stew all over low heat until the tomatoes disintegrate and the excess water evaporates. In the meantime, add mastic, salt and freshly ground pepper.
3. When the sauce thickens, add chopped fresh oregano and remove from the heat.
4. While the sauce is stewing, cook the pasta and cast it when it is al dente. Serve with sauce and grated cheese.
Καλή όρεξη!
Fasoláda is a Greek bean soup considered one of the most popular soups of this country. Fantastically suited for winter days, because it is thick, warming and filling. Despite the fact that it is not cooked on meat, and its main ingredients are only vegetables, this soup is delicious, full of flavor and aroma. In our home, it has permanently entered the canon of favorite soups.
Each kitchen in the world has its own way to tomato sauce, but the most important difference is in the spices that the individual nations spice up the simplest and best of sauces. The variety of spices that are popular in a given region of the world is also landing in a tomato sauce every day. We love tomatoes in absolutely every form, so every day the sauce made from them reigns in different forms.
Recently, we wrote about xinochondros, or a specific Cretan product made from wheat grains and sour milk. Today we will present the first method of using xinochondros in a very simple and surprisingly tasty tomato soup. Its bready and slightly sour taste makes it completely different from our soups.
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