Manestra (Pasta)

Manestra is a Greek pasta dish stripped down to its essence. Orzo-shaped pasta simmers directly in lamb broth with tomato bits until the liquid is absorbed, then gets showered with sharp Romano cheese. Four ingredients, 20 minutes, done.

The lamb broth is what sets this apart from basic buttered pasta. As the manestra cooks, it absorbs the rich, meaty broth, turning each grain of pasta into a carrier of lamb flavor. Chicken broth works as a substitute, but the lamb version tastes distinctly Greek, especially around Easter when this dish traditionally appears alongside roasted lamb.

Cooking the pasta in the broth rather than in water and draining is the whole technique. Like risotto, the starch released from the pasta thickens the remaining liquid into a creamy sauce that clings to every piece. The tomato bits add pockets of acidity and sweetness that brighten the rich broth.

A generous sprinkle of grated Romano cheese on top adds salty, sharp flavor that ties everything together.

Kitchen Tips

• Stir occasionally during the 20-minute cook to prevent the pasta from sticking to the bottom of the pot.
• Use a good quality lamb broth or make your own from roasted lamb bones. The broth is the star ingredient and store-bought versions vary wildly in quality.
• If the liquid absorbs before the pasta is tender, add a splash more broth or water and continue cooking.
• Serve this as a side dish alongside roasted lamb, grilled chicken, or braised vegetables.

Variations

• Butter finish: Stir in a tablespoon of butter before adding the cheese for extra richness.
• Herb addition: Add dried oregano or fresh mint with the tomatoes for a more herbaceous version.
• Baked manestra: Transfer to a baking dish, top with extra cheese, and broil for 3 minutes for a golden, crispy top.