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½ kilo spaghetti no. 6
1 teacupful olive oil
4 cloves garlic, cut into four
½ kilo strained sheep-milk yoghurt, rather sour
4 teaspoonful paprika
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Boil the spaghetti in lots of salted water. |
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In the meanwhile cook the oil and garlic in a small frying pan, frying until the garlic is black. |
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Remove the garlic and throw away. |
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When the spaghetti is cooked al dente, drain.
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Scald the pasta with the aromatic oil and mix about ¾ of the yoghurt with it. Serve in deep plates, top with the rest of the yoghurt and sprinkle with paprika. A light, tasty and filling dish.
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A speciality of stock-raising regions, because people always based their recipes on the products available locally in abundance, in this particular case, yoghurt.
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