500 gr. penne rigate
100 gr.  Graviera Kritis P.D.O.
100 gr. Amarino
100 gr. Goat’s tirozouli
100 gr. kefalotiri
200 gr. whole milk
1 pinch nutmeg
lemon zest from 1 lemon


Cut kefalotiri and goat’s tirozouli into cubes (gruyere is grated). In a saucepan, add the  milk and Amarino in a bain marie. Add gruyere and kefalotiri. Stir slowly until they melt and become creamy. Add little salt, lemon zest and nutmeg. In a saucepan with plenty of salted water, boil al dente penne, strain them, and keep some of the water, pour them into the saucepan with the cheeses and the rest of the ingredients. Mix all together very well and add as much water as needed from what we have kept to keep it creamy. Put goat’s tirozouli  in a hot non-stick pan, heat it, chop it and put it over the pennes.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!