Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month, Bourou-Bourou - a pasta and vegetable soup. This soup is a creative affair. Use any vegetables you happen to have on hand, and adjust the hot pepper to taste.

Ingredients

200 grms spaghetti broken into 2.5 cm pieces. 1 ripe tomato cut into chunks. 1 medium potato peeled and cut into cubes. 1 green pepper cut in chunks. 3 carrots peeled and cut in half. 1 bunch celery cut in chunks. 1.5 tablespoons of tomato paste. Half teaspoon of hot red pepper. Half teaspoon of sea salt. Half teaspoon of freshly ground black pepper. 2 tablespoons of olive oil.

Instructions

Put all the vegetables in a large pot and add enough water to cover well. Bring to a boil over medium heat and cook until the vegetables are tender and the potato is soft (about 20 minutes). Stir in the tomato paste and continue to boil for another 5 minutes. Add freshly ground black pepper, hot red pepper, salt, and olive oil. Add pasta and cook per manufacturer’s directions (or less for “al dente”).

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