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Τσουχτή Μάνης or Τσουχτές Μάνης is also known on menus as ‘sizzling pasta’, although you could call it spaghetti carbonara, Greek style. While the spaghetti or plexoudes is cooking, a pan of olive oil and butter is heated and and mixed with crumbled xinomyzithra until it sizzles and takes on colour. It’s mixed into the pasta, then topped with a pair of soft fried eggs, grated myzithra and pepper.

Pasta, grains and rice


Text © Dana Facaros

Image by rakadiko