Cretan Handmade Penne Pasta (Skioufihta)


  • 500 g. spaghetti mackerel
  • 1 tablespoon butter
  • A bit of ABEA extra virgin olive oil
  • 2 red peppers, cut into very thin sticks
  • 3 large mushrooms cut into very thin slices
  • 1 clove chopped garlic
  • 3 spring onions, finely chopped
  • 250 g. apaki (smoked and salted meat, traditional to Crete) – cut into thin slices
  • salt
  • fresh ground pepper


Boil the spaghetti in plenty of salted water, drain, add the butter without melting it and mix well. Heat the olive oil in a large pan and fry the peppers, mushrooms, onions and garlic. Take the vegetables out when done and once they are dry, put them on a plate. Put the pan back on the fire with a little more olive oil to fry the apaki on its own until it is brown on both sides. Put the vegetables back in the pan together with the apaki, let the flavors set, on low heat and finish with the spaghetti. Mix well and serve.

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