Lemnian Flomaria with Smoked Pork and Metsovone Cheese
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Recipe-Ingrediants
During a trip I took, I received a bag of Lemnian flomaria, which are small pasta shapes made on the island of Lemnos, known for their delicious taste. So, I decided to create a dish inspired by Greece, featuring smoked pork from Crete, Metsovone cheese, and cow's milk yogurt. I also added some thyme from my father's garden and sun-dried tomatoes. It's simply divine!
Ingredients:
• 500 grams of Lemnian flomaria pasta
• 350 grams of smoked pork, cut into pieces
• 1 small pot of cow's milk yogurt
• 10 sun-dried tomatoes, finely chopped
• 100 grams of smoked Metsovone cheese, grated
• 1 portobello mushroom, diced
• 3-4 fresh shallots, finely chopped
• 1 clove of garlic, finely chopped
• Vegetable broth (optional)
• ½ wine glass of white wine
• Salt, pepper, thyme
Directions
1. Boil the Lemnian flomaria pasta in a pot. Drain them and set them aside.
2. In a deep skillet, saute the shallots and mushrooms. Then, add the garlic and smoked pork, followed by the sun-dried tomatoes. Deglaze the pan with white wine and let the alcohol evaporate. If needed, add some warm vegetable broth.
3. Remove the skillet from heat and stir in the cow's milk yogurt. Quickly mix it in with the other ingredients. Add the grated Metsovone cheese, salt (if necessary), and freshly ground pepper.
4. Finally, add the cooked Lemnian flomaria pasta, mix well, and serve with a generous sprinkle of freshly ground pepper.
Enjoy your Lemnian flomaria pasta dish with smoked pork and Metsovone cheese!
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