MAKARONIA RHODOS

Beautiful day here at the Jersey Shore, but, I would love to be back where I snapped that picture, in the center of the Medieval Town of Rhodes, Greece.  We were there in August of 2006.  After a 5 hour circle-island tour (including the best Gyro I have ever had on the beach, for another post in the future), my girls decided on enough of Rhodes, and please can they go back to the ship.  Ok, now I can explore the old Medieval city built in large part during the Crusades...Rhodes is a blend of Greek, Turkish, and Venetian cultures...that spells, GOOD FOOD..  So, as I watched my wife and two girls walk to the Italian Costa ship we were on, I went through one of the ancient gates that encircle the old town.  What a great place, ruins, medieval streets (see the pavement in the pic above!!), tourist shops, mosques, churches, castles, inns, medieval stuff, ...and   .......places to eat.  They ran from the typical tourist bad food joints to really nice and authentic Greek/Turkish cuisine spots.  I settled into one, and while I was looking at the view above, I ordered a Spanakopita (spinach pie) appetizer, a small order of Makaronia (macaroni with an eastern spiced meat sauce and feta), and an order of Moussaka.  God Bless the Holy Trinity-St. Nicholas Greek Orthodox Church on Staten Island for introducing me to wonders of Greek Cuisine back in the 70's.  My mom bought the Cookbook of the Ladies Philoptocos(sp.) Society of the church, and whipped up Pastitsio, Moussaka, Greek Cookies, Spinach Pie...all which I still make and love today.  I can also thank my sister and husband who brought us to the Hydra Greek Restaurant on 8th St. in NYC back then....Avgolemono Soup, Grilled Lamb...i could bore you for hours on this.  However, this afternoon I made the Pasta dish I had in Rhodes....easy, simple, tasty, and redolent of the flavors and memories of a great dining alone experience...

3/4 lb. ground pork
1 diced medium onion
3/4 lb. Barilla Piccolini Ziti, cooked al dente, and drained
2 minced cloves of garlic
1/2 tsp. of ground cloves
1/2 tsp. ground allspice
olive oil
fresh chopped flat-leaf parsley
black pepper, salt
2 tbs.  tomato paste ( i used my Tomato Caviar, a tomato concentrate from the Island of Santorini, Greece)
a few fennel seeds crushed between your hands
a splash of  wine
Imported Feta cheese (that translates as Greek Feta Cheese, FROM Greece)

In a large skillet, saute the onions and pork in some olive oil.  Stir frequently.  When the onions have wilted, and the meat is no longer pink, add some salt and pepper, the fennel seeds, the garlic, the cloves and allspice, mix well...let cook for about 5 minutes so the spices permeate the meat...add the tomato paste and the wine, blend well.  Let this simmer for about 8 minutes on a low flame.  Next add the Ziti (yes, it has to be Ziti, because that's what they served me) and toss well, cook for another 3 minutes....Toss in the parsley and some crumbled IMPORTED feta cheese (not domestic, you want to get the real feel of Rhodes in this dish) and serve...OPA ! and enjoy...



the finished product.....