‘Skioufichta’ pasta with Apaki, cherry tomatoes and flaked graviera cheese


  • 500 gr skioufichta past
  • 280 gr Cretan apaki (smoked pork)
  • 300 gr cherry tomatoes
  • 100 gr CRETAN Graviera cheese
  • 100 ml olive oil
  • 100 ml wine
  • 200 ml vegetable broth
  • 1 clove of garlic
  • 1 bunch finely chopped parsley
  • Salt & pepper

Sauté the apaki in a little olive oil. Add the onion and cherry tomatoes, cut into quarters. Pour in wine and when it evaporates, add the vegetable broth. Once the sauce thickens, add the precooked pasta and allow the dish to thicken as required. Serve with flakes of graviera cheese.

* Skioufichta is the Cretan name for traditional, fresh, home made pasta, made of flour, oil and butter.

** Cretan cuisine favorite, Apaki is lean pork, marinated in vinegar and then hung in the fire place, to be smoked with herbs.