Skioufichta Pasta with Coconut Cream
Recipe by Chef Loukas Papalazarou
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INGREDIENTS
- ½ package Skioufichta pasta
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium dry onion, finely chopped
- 1 teaspoon Mild mustard
- 150 ml dry white wine
- 1 can (400g) coconut cream
- 100g Parmesan cheese
METHOD
- In a pot, bring plenty of water to a boil and add salt and the pasta. Boil for 7-8 minutes.
- Put the olive oil and butter in a pan and place it on the heat. When the butter melts, add the onion and sauté. Add the mustard, stir, and deglaze with wine. Once the wine has reduced by half, add the coconut cream.
- Drain the pasta and add it to the pot. Add extra cream, and the Parmesan cheese if you like. Serve along with the rabbit (Note: The original instruction mentions serving with rabbit, which seems like an addition not listed in the ingredients, but is kept as per instruction).
