Saturday, November 20, 2010

Spaghettoni with Lountza or Bacon and Green Peppers

I wanted to do something with pasta for the weekend so I prepared two recipes for you. This is the first one, which I attempted to create something without thinking too much. I just wanted to go with the flow while tasting it in the process.

So here you are:


Serves 4

Spaghettoni or any other Pasta you prefer
1 pack of Lountza* or Bacon
1 big Green Pepper or 2 small ones chopped
1 big tomato or 2 small ones chopped
1 garlic chopped finely
pinch of chilli
pinch of salt only for the milder version of Lountza
pinch of pepper
pinch of sugar

*Lountza (Italian Lonza) is made from the pork tenderloin. After the initial brining and marinading in wine, it is smoked. Although it can be aged, many prefer younger, milder lountza. It is often cooked over coals or fried with eggs as well as a sandwich filler or part of a meze. Stronger than lountza and made from the leg, is chiromeri, which is similar to any smoked, air-dried ham from Southern Europe, although the wine flavour makes it characteristically Cypriot. In non-mountain areas, the same meat used for chiromeri is cut into strips along the muscle compartments and dried in the sun as basta.

For this recipe I wanted to use aged smoked Lountza or Chiromeri, it is much better because it's really salty, but that's my preference, others prefer to use the milder version of it. For this case though i didn't have the aged version, so I used a milder one.


You cook the Pasta as indicated.

For the Sauce, first you have to put the Lountza in the pan with no oil and stir until it becomes really hard. For the milder version, stir until golden brown.

Add the tomatoes and green peppers and a bit of sugar and oil just to enhance the taste of the tomatoes.
Stir for 5 minutes and then add the rest of the ingredients.

When the sauce starts to become thick then its ready.


1 comment:

  1. OOOO I love this Mary!!! I can imagine a side serving of grilled haloumi....Heavenly...