Description
This dish was traditional in the middle of the last century in the Peloponnese, in the district of Mana. Got the recipe from an old mother-in-law. Simple but very tasty makaronada not left me indifferent. High-calorie meal, but sometimes you can make exceptions :-)
Ingredients
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Spaghetti
125 g
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Cheese
60 g
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Olive oil
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Chicken egg
1 piece
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Salt
-
Black pepper
Cooking
Boil the spaghetti (my recipe - spaghettini) 7-8 min. Salt to taste.
Rinse, drain the water.
Solid white cheese to grate on the fine grater. In my recipe, and traditionally was used Mizithra.
In a pan pour olive oil, heat and pour out the cheese. Fry the cheese, stirring occasionally.
To bring cheese to a rich brown.
Add spaghetti to cheese mixture and stir. After 3-4 minutes the spaghetti are ready.
Serve this macaronade egg-egg (1-2), sprinkled on top grated misotrol (cheese) and black pepper.
The dish can be used as a side dish, but for me, this makaronada - a separate dish.
The egg yolk acts as a sauce in which to dip the spaghetti. Very tasty! Bon appetit!
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