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Mediterranean omelette Pie with squash and cheeses from Lemnos Rabbit filled with cheeses from Lemnos Kaspak'no Lamb Mediterranean salad with Flomaria pasta Flomaria pasta with mushrooms in a wine sauce Flomaria pasta with rooster in a wine sauce Flomaria pasta with octopus in a tomato sauce Salty cheesecake Round barley rusks with eggplant and melichloro cheese Dessert with barley rusks and raisins

Mediterranean salad with Flomaria pasta

Ingredients (for 3-4 portions)
400g of medium HRYSAFI flomaria pasta
150g of HRYSAFI melichloro cheese
100g. of sundried tomatoes
100g. of synglino (smoked pork meat) from Mani
3 tablespoons of capers from Santorini
3 tablespoons of extra virgin olive oil
2 tablespoons of sliced ​Kalamon olives
salt and freshly ground pepper, parsley

Boil the pasta in salted water for around 7 minutes. Drain and place in a bowl. Cut the synglino and the cheese into small cubes and add to pasta. Add the sundried tomatoes with the olives, the capers and the olive oil in bowl and mix well. Sprinkle with pepper and parsley and serve.

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