TRADITIONAL PASTA PETOUTA with MUSHROOM and CROCUS – 330 g
Local Traditional Product Certification
The flour used to “Mythic Gaea” products, is made from Greek cereals.
The traditional farmers rely on crop rotation (rotation crops for harvest), crop residues, fallow, manure and mechanical cultivation to control weeds.
Traditional farming is often associated with practices, such as Fair Trade, reduced emissions of carbon dioxide and environmental management.
The production of flour and products derived therefrom takes place only in small certified organic manufacturing units. There producers implement only traditional recipes and production methods. In these small farms only organic raw materials treated and observe strictly the rules of modern food processing science.
500 g petoura
450 g peeled tomatoes
2 cloves garlic
200 g mozzarella
50 g grated parmesan cheese
black olives (optional)
1 tablespoon oregano
salt, pepper, olive oil
Boil the petoura, drain and pour into lightly greased baking dish.
Boil the tomatoes with olive oil and chopped garlic.
Sprinkle with the salt, pepper, oregano, parmesan and 2/3 of the mozzarella cheese (crumbled) and cook for another 5 minutes after you lower the fire.
Pour the sauce over pennies, stir and suffuse mozzarella slices (the remaining 1/3) on their surface.
Add the black olives (optional)
Bake at 220o C for 5 minutes until the cheese melts.
Petoura ala cream
500 g petoura
400 g cream
1 cube vegetable broth
200 g mushrooms
1 tablespoon mustard
Boil the petoura.
From cooking hold a glass of water and then strain.
In a deep pan pour a little olive oil, onion, garlic and then the chopped mushrooms.
Allow to brown in a casserole and 5 minutes afterward add the mustard, salt, pepper, vegetable broth cube and finally the cream.
Let the fire for 10 minutes until custard thickens and if needed add water from the cooked petoura.