Tomatoes Kritharaki with Crispy Halloumi
Tomatoes Kritharaki with Crispy Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis
Ingredients
• 350g Kritharaki Pasta (Orzo)
• 200g Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis,
• 1 Cup Cherry Tomatoes
• 1 Clove Garlic, smashed
• 1 tsp Chili Flakes
• ½ Cup Fresh Basil, leaves picked and roughly chopped, plus more for garnishing
• 3 tbsp EVOO, Extra Virgin Olive Oil
• 3 litres of Water
• 1 tsp Sea Salt
• ½ tsp freshly ground Black Pepper
Instructions
1. Place a large frying pan on high/medium heat and allow to heat-up.
2. Grate the halloumi and add into the pan, no oil needed. Toss frequently and allow to release its water. Eventually it will dry and become golden crispy. Remove from the pan and keep aside.
3. In a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the kritharaki, stirring occasionally and cook according to suggested time on the box of the pasta less 2’. Reserve 1 cup of cooking water.
4. In the meantime, use a high walled pan and place it on medium heat. Pour the oil along with garlic. Allow for the oil to be perfumed from the garlic and add the cherry tomatoes with the chili flakes. Cook for about 5’ for the tomatoes to soften and blister, aiming for a bit of char on them. Towards the end add the basil, mix well and season with the salt and pepper.
5. Discard the garlic, strain the kritharaki and return to the pan, pour ½ cup of the reserved water and cook for an extra minute while mixing well. Add ½ of the halloumi, mix and serve, while sprinkling on top some more halloumi and garnish with some basil leaves.
