οrzo with cuttlefish and kefalograviera
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THE EXPERIENCE
recipe by:
maintanos.com (Marko Rossi & Danai Issaris)
traditional
contemporary
Level of difficulty
Time needed 40 minutes

INGREDIENTS

800r cuttlefish washed and cut in pieces...

300gr orzo...

1 big onion...

1 small fennel root...

1 cup cherry tomatoes...

1/2 glass of ouzo...

5 tb olive oil...

1 tb fresh DODONI butter...

6 tb grated DODONI kefalograviera ...

1 ts cuttlefish ink...

2 1/2 hot water...

salt & pepper...

PREPARATION

Chop the onion and the fennel and sauté in olive oil at high heat.

EXECUTION

Add the cuttlefish and the cherry tomatoes and sauté for another 5 minutes. Sizzle with ouzo. When the alcohol is gone add the hot water. Let the cuttlefish cook until soft in low heat. Add the orzo and stir continually so that it does not stick on the pot. Add ink, salt and pepper to taste. If needed, add a little more hot water. When orzo is ready add the butter and serve with grated kefalograviera. You may garnish with fennel leaves