Syzouma (traditional pasta) with a glass of Malvazia di Candia P.G.I. Crete

1 kg. sheep cut in big pieces, with the bones

Water

Pasta of your choice

Anthogalo- goat butter

Anthotiros- dried goat cheese

Salt, pepper

Boil the lamb in cold water and skim well with a slotted spoon.

When the meat is soft, add salt, pepper and strain, passing through a towel.

Add sea salt to the meat.

Place the broth in a saucepan (1 ½ liters of broth for a packet of spaghetti) and once it boils, add the spaghetti and lower the heat.

After 10 minutes, add anthogalo remove from the heat.

Serve together with the broth and the meat, with grated anthotiros cheese and fresh pepper.