Reykjavík Grapevine - 20.05.2016, Blaðsíða 59

THE SKYR
CHRONICLES:
Spaghetti Skyr-fredo,
Icealy or Itland?
Hverfisgata 12 · 101 Reykjavík
Tel. +354 552 15 22 · www.dillrestaurant.is
Lífið er saltfiskur
#109 Dill is a Nordic restaurant with its
focus on Iceland, the pure nature and
all the good things coming from it.

It does not matter if it’s the
ingredients or the old traditions, we
try to hold firmly on to both.
There are not many things that make
us happier than giving life to old
traditions and forgotten ingredients
with modern technique and our creative
mind as a weapon.
1 0 1 Ó Ð I N S T O R G R E Y K J A V Í K Í S L A N D S N A P S B I S T R O . I S
s n a p s b i s t r o @ s n a p s b i s t r o . i s + 3 5 4 5 1 1 6 6 7 7
F R E N C H O N I O N S O U P
I c e l a n d i c Í s b ú i c h e e s e , c r o û t o n s
2 . 3 0 0 . k r
M O U L E S M A R I N I È R E S
s t e a m e d m u s s e l s f r o m B r e i ð a f j ö r ð u r
2 . 1 0 0 . k r
F I S H O F T H E D A Y
c h e f ´ s s p e c i a l
3 . 6 0 0 . k r
E s t . 2 0 1 2R e y k j a v i k
Many people describe skyr as Ice-
landic “yogurt,” but it’s actually a
cheese. Traditional skyr is really
high in protein, but most of the
small cups you buy in grocery
stores and gas stations are packed
with sugar. I’m not Icelandic. I
moved here over a year ago and I’m
fascinated by skyr.
I’ve experimented with it—
sometimes succeeding and some-
times failing miserably. I’ve writ-
ten down all my successes. Give
them a try and let me know what
you think.
Spaghetti Skyr-fredo:
Italians are notoriously worried
about losing their cuisine to for-
eign bastardization. This is prob-
ably because they’ve never won a
war. Iceland has never had a stand-
ing army, but did win its only war.
Sure, it was a Cod War, but it was
against Britain, a previously rel-
evant and formerly great navy. Spa-
ghetti Skyr-fredo is a delicious take
on a TV dinner staple. When you
initially finish the sauce it might be
a bit thick, so thin it out with milk.
Feel free to make it chicken skyr-
fredo, but that’s a lot of protein.
Ingredients:
3 cloves of garlic
A tub of gkyr
Parmesan cheese
160g of butter
Milk
Salt, pepper, pesto and basil for
garnish
Method:
Peel, smash and dice your garlic.
Melt 160g of butter in medium
saucepan and throw in the diced
garlic.
Pour in the full 500g tub of skyr
and whisk on medium low heat un-
til absolutely smooth.
Pour in parmesan cheese, a
little at a time, until the sauce has
the right flavour for you (some
like more and others less). Season
with salt, pepper and whisk until
smooth. Turn the heat down to low
and add milk until the sauce is the
right consistency (adding milk also
adds a sweetness which counteracts
the tangy-bitterness of the skyr).
Make spaghetti by following the
instructions on the bag. I salt my
water until it tastes like the Aegean
Sea.
Start with smaller servings. This
is really filling. Garnish with fresh
basil and half a teaspoon of pesto
and serve with a salad.
SHARE: gpv.is/skyr2
Sæta Svínið &
Johansen Deli
Words YORK UNDERWOOD Photo ART BICNICK
Words by ELIJAH PETZOLD
Photos by HREFNA BJÖRG
Recipe
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