From father Evdokimos, Abbot of the Monastery of Panachrantou and Agios Panteleimonas of Andros
The Abbey is a Byzantine Castle – Monastery that stands perched on the steep slope, from 961 AD and “supervises” the Main Town (Chora) that looks like a painting. A monument and a Lighthouse of Christianity over the centuries. An important pilgrimage to the miraculous image of Panachrantou of St. Lukas and the Saint skull of Agios Panteleimonas. Emblematic figure, the Abbot father Evdokimos, is a personification of offer and love. Our acquaintance lasts years … I think about twenty.
To the people that he appreciates he shows his love in every way sometimes “by cooking” in his own unique way. “Cooking needs tranquility, inspiration and love. With humble materials from nature, you can create wonderful dishes. For the food to be good it needs your full dedication and afterwards on the table, the sharing and feelings are for me very important. “
Abbot’s spaghetti, known throughout the Aegean
Ingredients
500 gr spaghetti
1 medium dry onion grated
1 water glass of soybeans, used instead of minced meat
1 water glass tomato juice
1 glass red wine
10 mint leaves, finely chopped
Sea salt
Freshly ground pepper
For finishing
8 cherry tomatoes
Mint sprigs
How to prepare
In a bowl with cold water soak the soybeans for 15 minutes.
We drain and press with our hand in the colander as hard as we can.
In a deep skillet sauté with olive oil the onion and immediately pour the soybeans and then “deglaze” with wine.
Add the tomato, salt, pepper and stir.
Simmer in a covered pan for 15 minutes.
5 minutes before the end of cooking, put the mint.
In a saucepan, boil in salted water the pasta for 9 minutes.
Strain the pasta and then “toss” them in heated olive oil.
Serve on a platter and then pour the soya sauce on the spaghetti.
Decorate with cherry tomatoes and sprigs of parsley and mint from our garden to be fresh.
