Meet Tsouchti, a delightful traditional dish sizzling with flavor from the heart of Mani in Peloponnese. Traditionally, it’s cooked in bubbling hot olive oil or creamy butter, paired with myzitra cheese. But here’s a twist – our version highlights the rich flavor of kefalograviera, a Greek hard cheese. Simple ingredients, but oh-so-tasty results!
Photo: Nkos Chrisikakis
A taste of Mani: Tsouchti spaghetti with fried egg
Print RecipeIngredients
- 1.8 oz (50 gr) spaghetti
- 1.8 oz (50 gr) Kefalograviera or a hard cheese of your choice (e.g. Parmesan)
- 5 tsp (20 gr) fresh butter
- 2 tsp olive oil
- 1 egg
Instructions
- Cook your spaggheti as usual (we recommend 10 minutes to get the aldente “bite”)
- In a deep frying pan, melt butter over medium heat for approx. 30 seconds.
- Remove from the pan from the heat and add the spaghetti as you gently stir.
- Add the grated kefalograviera cheese and stir again until the cheese melts.
- In another pan, add oil and fry an egg. Place the fried egg on top of spaghetti.
- Add more grated cheese on top
