I made (a version) of the Manàri meat broth pasta...
and this is how it went!
One of the best pastas I’ve had in my life has come from the Greeks. Actually, the second-best has too in the form of shallot and goat’s cheese, but that’s a blog for another time.
Earlier this year I went to Manàri Taverna in Athens, which I wrote about in my Athens guide, and ordered the broth linguine everyone online was talking about. I marched there early purely to taste that dish and it was everything I’d hoped for plus more.
The flavour was buttery, rich, salty, silky, meaty and fresh… all at once. I was nodding the whole time I was eating *cough shoving* the pasta in my mouth. I knew when I got home the moment would arise and I would recreate a version of this dish.
They used beef and lamb broth with linguine and this time I had a deep, roasted chicken stock on hand with a fantastic packet of bucatini. It turned out: GREAT! Was it like the original? Definitively not, they are the masters for good reason. But with my flavours, vision and whatever I had in the fridge doing the heavy lifting, both my table mate and I were very very satisfied with the roll out of this pasta. (Served with butter lettuce covered in white vinegar and dill not pictured cos we were yapping)
The biggest key in this recipe is the very very long and slowly cooked stock. I don’t think its possible to make it this simple and flavourful but shortcutting this step. Just make it on a day you are home or put it in the slow cooker overnight!
ENJOY!!!
PM xx
YA NEED
(for two)