Trahanoto by Akis

Sauté the vegetables in the olive oil except the tomatoes. Add the trahana to sauté lightly. Add the tomatoes.

Have the stock ready, piping hot and start gradually adding as much stock as is needed to cover the trahana. Stirring constantly over moderate heat, add more stock when it is absorbed.

Keep on doing that for about 10 minutes or until the trahana softens.

Finish with the butter and the cheese (parmesan, kefalotyri, feta cheese...). Set aside for 2-3 minutes with the lid on and serve immediatelly.