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  • Makarounes(pasta) from Kefalos with Kavourdisto (roasted pork)

    3 tablespoons of glina(pork fat)
    Half a kilo of pork with fat
    1 package of Penne pasta
    250 g. Mizithra(Cheese from Kos) dry grated

    Glina: Divide the fat from the meat. In a saucepan we add the fat to boil along with some water. After we let it cool, we will see a thick white crust over the top. This is called glina. We gather it with a spoon. Glina is kept refrigerated in a closed container (or vessel) for over a year.

    Pork: We finely chop the pork and we let it boil with a glass of water, skimming it. When the pork is nicely cooked, we take it off the heat.

    Makarounes: Boil the penne pasta as always and strain it. In a large skillet, melt the glina and saute the pork, until it is well cooked, add a few pieces of the boiled fat and pour over penne.

    In glina or butter we add the drained penne with a little Mizithra and mix well. Serve with a little more Mizithra.

    In case we do not have glina to use, we use butter, without achieving the same taste.

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