Garlic Makaronia With MostraApr 4th, 2009 | By Peter Minakis | Category: Bread, Greek, Lent, Main, Olive Oil, Pasta, Recipes, Vegetables, Vegetarian
When I was younger, I would go to islands that were certain to have aÂ good nightlife. A good nightlife is lots of bars and nightclubs, a nice array of women (from all around the world), interesting and friendly people from all around the world, decent food scene with sit-down and take-out available.
Another “must have” for me is that the island has to have nice beaches. To this day, if an island does not have some nice beaches, chances are I’ll skip it. There are few Greek islands I would skip.
One such island that I visited a few times in my twenties was Mykonos. Mykonos is now firmly included the cruise-ship itinerary, it swells with partying tourists and some who rent villas away from the action for some peace and quiet and a retreat from the daily grind of life.
It’s odd about Mykonos, two groups of people go there – both seeking a retreat from life’s routine butÂ both camps escape in two very different ways. You can have a quiet, peaceful stay in one of the many towns and villages that hug Mykonos’ coast or seek accommodations in the main hora (town) or near one of the party beaches, like Paradise.
Being in my forties, that “rah-rah-rah” party atmosphere doesn’t appeal to me anymore. Don’t get me wrong, I’ll stay up late, eating, drinking, dancing with the best of them but…”been there – done that”.
If you’re in the mood for an island that can offer both a party atmosphere and some idyllic beaches and less populated towns, then Mykonos could fit the bill for part of your Greek vacation.
Mykonos has tons of places that offer varying cuisines for all budgets. You’ll find lots of fast food, cafeteria-style eateries by the beach, high-end restaurants and some authentic Greek eateries in between. Like anywhere when traveling, ask the locals where they eat, listen and watch where the locals eat. If you want good Greek food in Mykonos – this is what you should do.
One such traditional dish from Mykonos is there Garlic Makaronia with Mostra. Mostra is a barley rusk and island specialty which resembles the Cretan Dakos. This dish is also a wonderful Lenten dish as there is no cheese in it. Instead, the ground Mostra (rusk) acts like a poorman’s grated cheese.
For this dish, I used some over-ripe, ultra-sweet cherry tomatoes. The simplicity of the dish relies on the best ingredients. I used extra-virgin olive oil, all semolina flour pasta from Misko, sweet cherry tomatoes, minced garlic and some blitzed barley rusks.
Please note, extra-virgin olive oil is used here so be careful not to cook over a heat any higher than medium.
If you’re fasting for Lent or looking for a fast, light pasta dish, try the Mykonos specialty, Garlic Makaronia With Mostra!
Garlic Makaronia With Mostra
1/2 cup of extra-virgin olive oil
1 pint of very ripe, sweet cherry tomatoes
1 500gr. package of Misko spaghetti
6 cloves of garlic, minced
approx. 1 cup of ground barley rusk (Mostra or Cretan Dakos)
- Place a large pot of water on your stovetop over high heat. Bring to a boil and add a good amount of salt. Cook spaghetti according to instructions.
- In a food processor, pulse the barley rusks into a coarse bread crumb consistency. Empty into a bowl and reserve. In the same processor, pulse your cherry tomatoes until pureed but still chunky.
- Pre-heat your skillet to medium and add your garlic, as soon as you can smell the garlic wafting through the air, add your tomatoes and stir to incorporate. Adjust seasoning with salt and pepper and simmer for a 3-4 minutes, keep warm.
- When your pasta is cooked, Drain and add it into the skillet with the sauce and add some ground rusks and toss to blend the sauce with the pasta.
- Divide among the four plates and sprinkle the remaining ground barley rusks on top of each serving.
Note: Cretan style Dakos can be purchased at your favourite Greek food mart.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.