Chylopittes Metsovou – Greek Pasta from Metsovo
Why is this dish so healthy?
Chylopittes, especially those made from durum wheat semolina, provide complex carbohydrates for sustained energy. Combined with high-quality olive oil from Repa Mediterran and fresh butter, they offer essential fats. Metsovone cheese adds protein and calcium. It's a nourishing, warming dish, perfect for cooler days.
What makes this dish so special?
Chylopittes Metsovou embodies the soul of the mountainous Epirus region in Greece. It stands out for its rustic simplicity and the exceptional quality of its ingredients. The handmade pasta squares, often tossed in butter and generously sprinkled with the smoky, nutty Metsovone cheese (a smoked Provolone-like cheese from Metsovo), are a true delight. A touch of black pepper perfectly complements its rich aroma.
Who is this dish for?
Cheese Lovers: Metsovone cheese is a highlight for any cheese gourmet.
Comfort Food Seekers: Perfect for cold days or as a hearty, warming meal.
Gourmets: A dish that celebrates the authenticity of Greek mountain cuisine.
The Recipe (for 2 people)
Ingredients:
200g Chylopittes pasta (or other short, flat egg noodles)
2 tbsp Repa Mediterran Olive Oil
30g butter
70g Metsovone cheese (alternatively smoked Scamorza or Provolone), grated or finely chopped
Salt & freshly ground black pepper
Optional: Fresh parsley or oregano for garnish
Preparation:
Cook Pasta: Cook the Chylopittes pasta according to package directions in plenty of salted water until al dente.
Drain & Toss: Drain the pasta, reserving a little pasta water.
Sauté: In a large pan, heat the Repa Mediterran Olive Oil and butter.
Toss Pasta: Add the drained pasta and toss briefly in the butter-olive oil mixture until lightly colored and coated with the flavors. Add a splash of reserved pasta water if needed to create a creamy consistency.
Serve: Arrange the pasta on plates, generously sprinkle with grated Metsovone cheese, and add freshly ground black pepper. Serve immediately.
Zero-Waste Tip
Pasta water is liquid gold! Not only is it perfect for finishing sauces, but it can also be used as a base for light vegetable broths or soups. Simply freeze it and use as needed.
Drink Recommendation
A robust Greek red wine like a Xinomavro from Naoussa or Amynteo pairs wonderfully with the strong flavors of Metsovone cheese and butter. Alternatively, a dry, full-bodied white wine.
Why is this dish so healthy?
Chylopittes, especially those made from durum wheat semolina, provide complex carbohydrates for sustained energy. Combined with high-quality olive oil from Repa Mediterran and fresh butter, they offer essential fats. Metsovone cheese adds protein and calcium. It's a nourishing, warming dish, perfect for cooler days.
What makes this dish so special?
Chylopittes Metsovou embodies the soul of the mountainous Epirus region in Greece. It stands out for its rustic simplicity and the exceptional quality of its ingredients. The handmade pasta squares, often tossed in butter and generously sprinkled with the smoky, nutty Metsovone cheese (a smoked Provolone-like cheese from Metsovo), are a true delight. A touch of black pepper perfectly complements its rich aroma.
Who is this dish for?
Cheese Lovers: Metsovone cheese is a highlight for any cheese gourmet.
Comfort Food Seekers: Perfect for cold days or as a hearty, warming meal.
Gourmets: A dish that celebrates the authenticity of Greek mountain cuisine.
The Recipe (for 2 people)
Ingredients:
200g Chylopittes pasta (or other short, flat egg noodles)
2 tbsp Repa Mediterran Olive Oil
30g butter
70g Metsovone cheese (alternatively smoked Scamorza or Provolone), grated or finely chopped
Salt & freshly ground black pepper
Optional: Fresh parsley or oregano for garnish
Preparation:
Cook Pasta: Cook the Chylopittes pasta according to package directions in plenty of salted water until al dente.
Drain & Toss: Drain the pasta, reserving a little pasta water.
Sauté: In a large pan, heat the Repa Mediterran Olive Oil and butter.
Toss Pasta: Add the drained pasta and toss briefly in the butter-olive oil mixture until lightly colored and coated with the flavors. Add a splash of reserved pasta water if needed to create a creamy consistency.
Serve: Arrange the pasta on plates, generously sprinkle with grated Metsovone cheese, and add freshly ground black pepper. Serve immediately.
Zero-Waste Tip
Pasta water is liquid gold! Not only is it perfect for finishing sauces, but it can also be used as a base for light vegetable broths or soups. Simply freeze it and use as needed.
Drink Recommendation
A robust Greek red wine like a Xinomavro from Naoussa or Amynteo pairs wonderfully with the strong flavors of Metsovone cheese and butter. Alternatively, a dry, full-bodied white wine.
| Nutrient | Amount (100g) |
| Calories | 490 kcal |
| Fat | 28 g |
| Carbohydrates | 45 g |
| Protein | 18 g |
| Fiber | 2 g |
Ingredients:
Stellen Sie hier Ihre Frage zu dem Rezept
Customer reviews
Sorry, no reviews yet. Be the first to rate the product.