Can you enclose the cosiness of a country village on a single dish? Yes you can. And this is the carrot, leek and country sausage trahanoto dish.
The reason for this recipe was Ecopal. Ecopal is a small company founded in May 2016, but Ecopal has experience in the field of organic production since 2005. At its facility in Trikala, Thessaly, it produces organic cookies and traditional organic pasta.
In my hands, along with other tasteful and unique products, came the organic sour trahana. It is made from sheep’s milk yogurt, a mixture of flour, white and yellow, salt and water. Trahanas has high nutritional value while it is a source of fiber and low in fat.
Trahana is widely know in Greece as one of the oldest comfort foods, while there are two types: sweet and sour. Trahana is mainly made with flour or semolina and milk or yogurt. For sweet trahana whole milk is used, while for sour trahana yogurt or buttermilk. There is also a vegan version where dairy products are substituted by vegetable pulp.
After the ingredients have been combined, they are broken into chunks, dried, and then broken into smaller pieces. Late summer is the best season to make some homemade trahana since there is plenty of heat for drying, while usually there is an excess of milk.
The recipe is very simple and easy to make. It has – not 100%- the logic of preparing a risotto. That is sautéing the vegetables first, then add the trahana and at then the wine. The difference from risotto is that we do not gradually add the broth but all at once.
The most important step in this recipe is when the liquid is added to the pan. The temperature of the pan should not be high because if it is high the liquid elements will evaporate immediately and have the expected results. If this happens trahana will not boil.
Course: Main Course Cuisine: Greek
Keyword: trahanas Servings: 4
I hope you enjoyed meeting trahana, I really did. It is a very humble ingredient made with flour or semolina and milk or yogurt. While there is also a vegan version. You can use trahana for making delicious trahanoto or even a comforting soup.
I am Stefania, or Teti. I am fascinated to explore the aromas and flavors that each season offers, to make the most of raw materials while reducing food waste and to enjoy tables full of friends and smiles of pleasure. And all this through a recipe, sometimes complicated and sometimes simple. But always seasonal and delicious.
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