{"id":1224,"date":"2017-07-09T17:24:11","date_gmt":"2017-07-09T17:24:11","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1224"},"modified":"2017-07-09T17:24:11","modified_gmt":"2017-07-09T17:24:11","slug":"spaghetti-yahni","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/spaghetti-yahni\/","title":{"rendered":"SPAGHETTI YAHNI"},"content":{"rendered":"

This simple yet oh-so-delicious recipe is very old… My grandmother, after whom I was named, often made it. The dish is reminiscent of the Italian pasta of the poor Italian South that used all the daily, humble materials to feed an entire family. Grandma Kiriaki, however, was not an Italian but an authentic woman of Laconia and she made the spaghetti yahni in the summer, when tomatoes were in abundance, but also during fasting periods, that she observed faithfully to the end.<\/span><\/p>\n

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The main feature of this dish, at least the way she cooked it, was the intense presence of cinnamon. I still remember her adding more cinnamon to the spaghetti when she served it, always accompanying it with some bread that she used to scoop up all the sauce so delicious that it was a shame to waste.<\/p>\n

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Spaghetti yahni also has a very interesting “flexibility”. We can reduce the amount of cinnamon and add fresh basil leaves or pesto, and immediately get a very special and fresh-tasting dish. Spicy food lovers can add cayenne pepper, paprika sauce or even chili peppers depending on what they candle!<\/p>