- 150 g orzo pasta (Greek kritharaki)
- 500 g ripe tomatoes
- 2 onions
- 1 celery root
- 200 g oilSalt
- 2-3 peppercorns
Chop tomatoes, onion and celery, and add to a saucepan with 1½ lt water or stock. Add salt and pepper and bring to the boil without the pasta. When nearly ready, add the kritharaki and continue to simmer until cooked.
(Recipe from the Cretan cookbook by Maria Pitsikaki 2009 from ‘Palaina kai Nostima’)