If you love authentic Greek flavors, Tsouchti pasta from Mani is the dish you need to try! This traditional pasta combines the intensity of grated mizithra cheese and the rich flavor of sheep’s butter. And for maximum deliciousness? Soft-boiled eggs, of course! The result is a dish full of aromas and flavors that will transport you straight to Mani.
WHAT MAKES TSOUCHTI PASTA SO SPECIAL?
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Mizithra – Grated and lightly browned for deep flavor and aroma.
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Sheep’s butter & olive oil – The perfect combo for richness and smoothness.
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Breadcrumbs and trypa graviera cheese – Add texture and deliciousness to every bite.
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Soft-boiled eggs – The perfect addition to complete the dish with a rich, creamy finish.
HOW I MAKE MY VERSION OF TSOUCHTI PASTA:
🍝 Boiling the pasta – MISKO linguine is cooked until perfectly al dente.
🧀 Tossing with mizithra and breadcrumbs – The cheese is gently browned and mixed with breadcrumbs and graviera for a heavenly flavor.
🍳 Fried eggs – With slightly runny yolks, perfect for stirring into the pasta to elevate the taste.
🌿 Black pepper and fresh breadcrumbs – To finish the dish with a touch of freshness and crunch.
HOW TO ENJOY TSOUCHTI PASTA:
✔ With one egg per serving for extra flavor
✔ With additional freshly ground pepper and toasted breadcrumbs for crunch
✔ Paired with a good wine or tsipouro for the ultimate Maniot experience
Tsouchti pasta is a dish that combines simplicity with intense flavor. It’s quick and easy to make, and perfect for any occasion!
Tsouchti
Ingredients
- 500 gr MISKO linguine
- 2 tbsp sheep's butter
- 2+3 tbsp olive oil
- 300 gr dry mizithra cheese crumbled by hand
- 4 tbsp graviera cheese
- 4 eggs
- salt
- Freshly ground black pepper
Instructions
- Fill a large pot with 5 liters of water and place it over high heat. Once it starts to boil, add 35 g of salt and then the MISKO linguine. Stir and cook according to the package instructions until al dente.
- In a large pan over medium-high heat, add 2 tbsp sheep’s butter and 2 tbsp olive oil. Once hot, add the crumbled mizithra and stir well for about 5 minutes. You want the cheese to brown slightly but not burn. Just before it’s ready, add half the breadcrumbs and the trypa graviera cheese.
- Meanwhile, in a second non-stick pan over medium-high heat, heat 3 tbsp olive oil. Once hot, fry the eggs. Be careful not to overcook the yolks—they should remain runny.
- Once the pasta is ready, drain it and add it directly to the pan with the cheese mixture. Stir well to combine and serve immediately.
- Top each serving with the remaining breadcrumb and graviera mix, freshly ground black pepper, and one fried egg per plate.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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