- Latin name
- Niger Risoni
- In stock
This is not italian,
but it is still very good
Greek roasted pasta with seiche ink
Traditional, natural, traditionally made
Orzo, risonni, kritharaki, they owe their nicknames to their particular shape, shaped by the rasp. They are made by Irini in Macedonia, according to a traditional family recipe from Pontos. Among other curiosities, a variety of ancient wheat ("Zeas") is used to make them and the pasta ,after drying, is roasted in the oven, a procedure that alters the structure of the starch.
Cover them with hot broth and cook for 10-15 minutes over low heat or in the oven, add a little butter or cheese (optional) and you're done. Their cooking mode is as close to that of rice as of pasta.
Pasta like: Cook in salte water for 6 min.
"Pastasotto effect": Pour boiling water or stock on the pasta until it is fully covered (50cl for 350g). Let it simmer on low heat about 8 min. Add a knob of butter and some cheese at the end of the cooking. Serve immediately.
Durum wheat semolina, water, seiche ink, salt.