3 tablespoons of glina(pork fat)
Half a kilo of pork with fat
1 package of Penne pasta
250 g. Mizithra(Cheese from Kos) dry grated
Glina: Divide the fat from the meat. In a saucepan we add the fat to boil along with some water. After we let it cool, we will see a thick white crust over the top. This is called glina. We gather it with a spoon. Glina is kept refrigerated in a closed container (or vessel) for over a year.
Pork: We finely chop the pork and we let it boil with a glass of water, skimming it. When the pork is nicely cooked, we take it off the heat.
Makarounes: Boil the penne pasta as always and strain it. In a large skillet, melt the glina and saute the pork, until it is well cooked, add a few pieces of the boiled fat and pour over penne.
In glina or butter we add the drained penne with a little Mizithra and mix well. Serve with a little more Mizithra.
In case we do not have glina to use, we use butter, without achieving the same taste.
