Spaghetti Cipriani by Lefteris Lazaros

Chryssa Kakiori
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A dish that pays tribute to the beloved Greek chef’s tenure in Italy, with velvety spaghetti, delicious minced meat and spicy aromas. This very aromatic minced meat with spices goes perfectly with a glass of the famous “Akakies Kyr Yianni”.

Ingredients for 4 people

  • For the minced meat: 2,100 g. minced beef 150 g. olive oil 350 g. finely chopped onion 720 g. grated tomato
  • 200 g. tomato paste (dissolve it in the tomato) 5 pcs. star anise 2 cinnamon sticks 20 pcs. cardamom 10 pcs. cloves 20 g. salt 2 g. pepper 3 whole garlic cloves 20 g. orange oil
  • For the pasta: 200 g. cooked minced meat
  • 50 g. Napoli sauce
  • 10 pcs. cherry tomatoes without skin 3 g. thyme
  • 3 g. lime zest 10 g. orange
  • 10 g. oil,
  • a little butter
  • salt, pepper
  • 350 g. Cipriani spaghetti

Italian spaghetti Cipriani does not contain added colors, flavors or preservatives and has been prepared since 1929 using the natural air process. They cost 3.50 euros for 500 g. and people with a refined palate like Giorgio Armani, it is said, chooses them strictly, even when he travels the blue waters of the Aegean on his yacht.

Step 1: Prepare the minced meat. In a saucepan, heat the olive oil and sauté the onion. Then add the minced meat and stir to break it into small pieces. Let it sauté well.

Step 2: Dissolve the tomato paste in the grated tomato and add it to the saucepan. Prepare the orange oil by mixing the oil, lime zest and orange juice.

Step 3: Place the spices in a cheesecloth or sieve and add them to the saucepan. Add the garlic, salt and pepper. Boil for 20 minutes. Remove from heat and remove the sieve with spices. Finally, add the cherry tomatoes, thyme, orange oil and butter.

Step 4: Boil the pasta in salted water.

Step 5: Add the pasta to the minced meat, season with salt and pepper and serve.

Associated with fish and seafood cooking, Lefteris Lazarou opened the open air tapas bar Bites & Wine on the terrace of his “kingdom” in Mikrolimanostos in the summer of 2018, in a space that now operates for private events. In addition to the incomparable view of the sailboats and the coastline, he had set up a meat-based menu, hence this aromatic spaghetti Cipriani.

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