* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the frumenty. Heat the olive oil and add the onion, the artichokes, the mushrooms and sauté for 5 minutes until they soften and become a nice golden brown colour.
- Step 2: Add the frumenty and sauté for 2-3 minutes until it becomes nice and glossy.
- Step 3: Pour in the tsipouro and wait for 1 minute until it evaporates.
- Step 4: Add the salt, the red chilli pepper mixture and the stock gradually, until the frumenty is cooked and thickens.
- Step 5: Remove from the heat and add the butter and the parsley. Stir and serve immediately.
Ingredient List
- 150g sweet frumenty
- 1 onion (finely chopped)
- 300g white mushrooms (sliced)
- 150g artichokes with leek (drained and sliced)
- 100ml olive oil with wild thyme
- 1tbsp butter
- salt
- 1/2tsp red chilli pepper mixture
- 1tbsp parsley
- 1/2L chicken stock
- 100g tsipouro (grape distillate) from Epirus