Name: Kritharaki
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 2 litres (8 cups) chicken stock, plus extra if necessary; 500 gm kritharaki or risoni pasta (see note); 150 gm butter, coarsely chopped; 100 gm parmesan, finely grated; 2 tbsp finely chopped chives; Chicken meatballs; 200 gm chicken breast, skin removed, coarsely minced; 200 gm chicken thigh, skin and bone removed, coarsely minced; 100 gm soft white breadcrumbs; 75 gm parmesan, finely grated; 2 eggs; ½ cup finely chopped flat-leaf parsley; 2 tbsp finely chopped thyme

“The kritharaki at Melbourne’s Mama Baba tastes just like my yiayia’s – can you please share the recipe?”

Tony Mangos, Melbourne, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

2 litres (8 cups) chicken stock, plus extra if necessary

500 gm kritharaki or risoni pasta (see note)

150 gm butter, coarsely chopped

100 gm parmesan, finely grated

2 tbsp finely chopped chives

Chicken meatballs

200 gm chicken breast, skin removed, coarsely minced

200 gm chicken thigh, skin and bone removed, coarsely minced

100 gm soft white breadcrumbs

75 gm parmesan, finely grated

2 eggs

½ cup finely chopped flat-leaf parsley

2 tbsp finely chopped thyme

Method

Main

1.For chicken meatballs, mix minced chicken, breadcrumbs, parmesan, egg and herbs in a bowl with your hands to combine, season to taste and roll into half-tablespoonful balls and place on a tray lined with baking paper.

2.Bring chicken stock to the simmer in a saucepan over medium heat, then poach meatballs in batches until just cooked through (6-8 minutes). Remove meatballs (reserve stock) and keep warm.

3.Return chicken stock to the boil, add krithraki, reduce heat to low and stir continuously until tender (12-15 minutes), adding extra stock if necessary. Stir in butter and parmesan, season to taste, then stir in meatballs and chives and serve hot.

Kritharaki, a small Greek pasta also known as risoni, is available from Greek delicatessens. If it’s unavailable, substitute orzo.
This recipe is from the May 2013 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Weight

Ingredients

Method

Main

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