recipe

SHRIMP WITH GOGES (TRADITIONAL FRESH PASTA), TOMATO AND PDO SFELA CHEESE

serves:
6
Gastronomy
INGREDIENTS

INGREDIENTS

300g vegetable stock

50g extra-virgin olive oil

50g spring onion, finely chopped

300g cherry tomatoes, peeled

500g cooked goges (cooked for 20-25 minutes and cooled)

200g sfela cheese

24 good-quality shrimp

5 g lemon zest

2 g dried tarragon

15 g parsley, finely chopped

10 g salt

SERVE

some grated sfela cheese

some finely chopped parsley

PREPARATION

Clean the shrimp, remove shells and sand. Cut in a butterfly shape. Heat the vegetable stock in a skillet, add the olive oil, cherry tomatoes and spring onion, and bring to a boil. Add the cooked goges and cook for 3 minutes. Add the lemon zest, tarragon and half the salt. Add the shrimp and the remaining salt, and stir to combine. Cook for 3-4 minutes, and remove from heat.

SERVE

Serve the goges and shrimp on plates. Pour over the sauce and drizzle with some olive oil. Sprinkle with the grated sfela and chopped parsley. Garnish with a sprig of fresh oregano or marjoram.

Wine pairing – Master sommelier Constantinos Lazarakis

The shrimp almost come third in this dish, as sfela is a fairly intense and savory cheese, and the goges are a voluminous, dense type of pasta. We wouldn’t want our chosen wine to antagonize these elements; on the contrary, we need a wine to counterbalance them. A young, vibrant Malagouzia will cleanse the palate, and its aromas, balancing between hints of grass and stone fruits, and will give the dish an additional spark.

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