500 gr. of skioufichta
1 tablespoon of butter
a little olive oil
3 sun-dried tomatoes, cut into very thin slices
1 garlic clove, finely chopped
250 gr thinly sliced tinian salsitsi salami
salt, freshly ground pepper
Boil the pasta in plenty of salted water, drain, add the butter without scalding it, and mix well. In a large frying pan, heat the olive oil and sauté the sun-dried tomatoes and the garlic. Once they wilt, put them on a plate and put the pan back on heat with a little more olive oil to sauté the smoked pork meat on its own, to brown on both sides. Add the vegetables back to the pan along with the salami, to thicken the flavors, over low heat and finish with the pasta. Mix well, serve and grate over it catmeri cheese.