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Braised Trahanas

Braised Trachanas

Braised Trachanas in Tomato Sauce with Tomato Fritters

“SAUTÉING THE CHERRY TOMATOES TOGETHER WITH THE ONIONS BEFORE ADDING THE TRACHANAS BUILDS NATURAL SWEETNESS AND UMAMI, GIVING DEPTH TO THE DISH WITHOUT THE NEED FOR SUGAR OR ANIMAL FATS.”

PREPARATION: 25 | MINUTES COOKING: 30 MINUTES

TOTAL: 55 MINUTES | DIFFICULTY LEVEL: 2/5

SERVINGS 10 PERSONS

 

Ingredients & Preparation instructions

Ingredients

  • • For the trachanas
  • Sour trachanas 400 g
  • Cherry tomatoes, halved 250 g
  • Onion, finely chopped 300 g
  • Extra virgin olive oil 100 ml
  • Water or vegetable stock 1 litre
  • Bay leaf 1
  • Salt, pepper, oregano to taste
  • • For the Tomato Fritters
  • Grated ripe tomatoes 500 g
  • Chickpea / rice / corn flour (gluten-free) 150 g
  • Fresh herbs (mint, basil, parsley), finely chopped 50 g
  • Onion, grated 100 g
  • Salt, pepper, oregano to taste
  • Olive oil for frying approx. 250 ml

Preparation

  1. Fry small spoonfuls in hot olive oil until golden and crisp. Drain on absorbent paper.
  2. Add the cherry tomatoes and bay leaf and simmer for 10 minutes until aromatic.
  3. Add the trachanas and the water or vegetable stock. Simmer gently for 20–25 minutes, stirring, until thick and creamy. Season with salt, pepper and oregano.
  4. Tomato Fritters: Combine all ingredients in a bowl and allow the mixture to rest for 10 minutes.
  5. To Serve: Spoon the trachanas into bowls, top with 1–2 tomato fritters and finish with a drizzle of fresh olive oil and a pinch of oregano.

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