The Corfiot manestra, with the strange name of collu pimpiri (meaning red/hot pepper), is a wonderful simple food that will warm you up in the most delicious way!
Just like much of Corfu’s food, collu pimpiri is heavily influenced by the Venetians.
Preparation time: 5′
Cooking time: 25′
Ready in: 30′
350 gr. manestra
2 peeled tomatoes
2 dried onions
1 large carrot
2-3 sprigs of celery
1 teaspoon sugar
1 tablespoon red sweet pepper
1 cinnamon stick optional
1) Coarsely chop the onions, carrot into cubes and celery into small pieces.
In a large saucepan, sauté the vegetables in enough olive oil until they wither.
2) Add the red pepper, sugar, cinnamon, chopped tomatoes, salt and about 1000 ml. hot water. Once it gets a good boil, add the manestra.
3) Serve with kefalotyri if you want or lemon, but having it plain is a miracle too!
READ MORE: Traditional Giouvetsi recipe.