Kritharaki

AT A GLANCE

  • Serves 6 people

  • 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
01   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.
02   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.
03   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.
Note 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 Australian Gourmet Traveller.

Recipe:

MAMA BABA, MELBOURNE

Photography:

CHRIS CHEN

Styling:

LUCY WEIGHT

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