TYPICAL TYPICALITALIAN ITALIANAND AND GREEK GREEK RECIPES RECIPES
TYPICAL RECIPES FROM GREECE
AND ITALY
STARTERS
GREEK SALAD Ingredients 3 tomatoes 1 cucumber 2 onions Greek olives Salt ,peper,oregano Olive oil
AUBERGINE BALLS INGREDIENTS 4 aubergines 200 g bread 2 eggs 50 g cheese 1 clove of garlic salt, pepper oil to fry basil. PROCEDURE: Cut the aubergines into small pieces, cook them into water and leave them cool. Strain and stretch them and mix with the other ingredients. Make some balls and fry them. Put the aubergines to dry the oil and serve.
OCTOPUS SALAD INGREDIENTS 4 lb. octopus, thawed and rinsed 1 1⁄4 cups olive oil 1⁄3 cup kosher salt, plus more 6 tbsp. crushed red chile flakes 1⁄2 cup finely chopped parsley 4 cloves garlic, minced 1 rib celery, minced Juice of 1 lemon Freshly ground black pepper, to taste Instructions: Place octopus, 1⁄2 cup oil, salt, and chile flakes in an 8-qt. saucepan, cover with water by 1", and boil; cook until tender, 2-3 hours. Drain octopus; discard head, and peel off skin. Cut tentacles into 1" pieces. Transfer to a bowl; toss with remaining oil, parsley, garlic, celery, juice, and salt and pepper. Cover; let sit for 1 hour to blend flavors.
SOUPS
GREEK SOUP INGREDIENTS 1 chicken around 1 700 g 1 carrot 1 onion 1 Kelley Clown salt ,freshly ground pepper 1 fl. pasta small (such as the primer) 1 t corn flake 2 eggs 2 lemons
SOUP OF BEANS AND POTATOES Ingredients:250g of white beans; 400g potatoes from Sila;a red onion of Tropea;a clove of garlic;sage;laurel; olive oil.
Procedure:put the beans into water for about 12 hs, drain and wash them and leave them on a side. Peel the potatoes and cut them into slices and peel the garlic and slices the onion. In a pot put the oil, the garlic, the onion and leaves of laurel and sage.After some minutes add the potatoes and fry till brown; add the beans and the water; salt and cook slowly for about half and hour. Take the garlic from the pot and finish cooking. Serve and add olive oil.
MARITATA SOUP INGREDIENTS Salt up q.b.--Pork rind 450-Sausage 300 g-Pork ribs 600 g-Pork leg 500 g-Celery 1 coast-Onions 1-.-Extra virgin olive oil q.b.-Black cabbage 600 g-Escarole (endive) 600 gChicory 500 g-Chards 500 g-
PREPARATION To prepare the maritata soup put olive oil ,celery, onion , pork rinds, sausage and Pig leg in a large pot full of water and cook for about 3 hours then add the chard, the curly endive, the black cabbage and the chicory, cook everything on medium heat for about half an hour, in a covered pot.
MAIN DISHES
CHICKEN WITH NOODLES INGREDIENTS 1 rooster of about 1,700 grams, cut into 10 pieces 200 g dry onions, cut into fine frames 3 cloves of garlic, chopped (or as much as garlic likes) 900 gr. ripe tomatoes, peeled and cut into thin frames, along with their juice 1 bay leaf leaves of 1/4 bunch of fresh mint, finely chopped 100 g dry mist, grated 200 g noodles 100 ml of olive oil salt, pepper, freshly ground
SPAGHETTI ALLA CORTE D’ASSISE
INGREDIENTS: 320 g spaghetti; 300 ml tomato sauce;chili pepper;1 onion or 3-4 cloves of garlic;parsley;a handful of grated cheese;olive oil; salt Procedure: Cook the pasta in salted water. In the meantime prepare an onion and chopped chili pepper mixture. Add the sauce and the salt and cook for ten minutes, or until the sauce gets thickened. Drain the pasta and pan-fry it with cheese and parsley for a few minutes . Serve it hot.
BAKED PASTA Ingredients for 8 people:600 gr of tortiglioni.1200 ml of tomato sauce,1 kg of minced meat 500 gr of mozzarella.100 grams of Parmesan cheese,2 eggs.2 slices of sandwich bread salt ,oil Prepare the ragout sauce . Prepare the meatballs with the remaining minced meat. Fry the meatballs in olive oil.Place the meatballs on paper towels and keep them aside. Cook the pasta, and drain it al dente: it will finish cooking in the oven with all the other ingredients.In a fairly large bowl season the pasta with half the sauce, 3/4 of the mozzarella, 3/4 of the Parmesan and stir.Finally add the meatballs.Place a first layer of meat sauce on the pan before pouring the dough into it.Cover the pasta with the remaining sauce and mozzarella and sprinkle with the remaining Parmesan.
MOUSAKAS Ingredients 5 medium zucchini 5 medium eggplants 5 medium potatoes(all of the above cut in thick rounds) 1 kilo minced veal meat 150 g thick tomato sauce (can) 1 onion (fine chopped)
STOCKFISH INGREDIENTS: (PORTION FOR 4 PEOPLE) :1Kg
stockfish soaked ; 800 gr potatoes;300 gr tomato pulp;100 gr black olives;2 onions;a handful of parsley;6 leaves of basil;1 spicy chili;6 spoons of olive oil;salt
PROCEDURE: The first thing to do is to chop
onions and make them fry in a cooking pan with oil,next add tomato pulp and some chopped parsley after a few minutes,Salt and let it cook for fifteen minutes adding some water. In quite salt water boil the stockfish,drain it, leave it dry, fleece it, remove thorns carefully and cut it in small pieces. After, grease the button of a baking tin with some spoon of sauce, dispose a layer of peeled potatoes, scaled in boiling water and cut in small pieces, cover with a fish layer and distribute the basil leaves. If you want ,you can also add a spicy chili. At the end ,cover all with sauce and pitted olives, sprinkle with chopped chili, add salt and leave it cook in the oven at 160° C for 30-40 minutes.
NEAPOLITAN PIZZA Homemade Neapolitan-style pizza For the dough :"0" flour 875g, fresh yeast 1.5g cold water 500ml ,salt 25gFor the tomato sauce.:Italian tinned tomatoes 400g salt a large pinch fresh basil half a handful For the toppings fior de latte or mozzarella 375 g, cut into small cubes olive oil a glug for top of each pizza fresh basil 4 leaves for each pizza
To make the dough, add the flour to a large mixing bowl and make a crater in the centre, so that it looks a little like Mount Vesuvius.Dissolve the yeast in the water and pour it into the middle of the crater. Using your hands, start pushing the flour into the water. When it reaches the consistency of custard, add the salt, then continue mixing until it comes together as a dough.Compact it into a ball,Leave this to rest for at t least 4 hours, . Pizza sauce. To make the sauce, it's really important you use good quality tinned Italian plum tomatoes. We use San Marzano tomatoes from Campania. No need to cook them: just blitz them up with a pinch of salt and the basil, keeping a bit of texture .Work the dough by flattening it .Take the tomato with a ladle, pour it in the center of the pizza and distribute it evenly using the back of a spoon.Heat the oven to 250 degrees and then bake for about 10 minutes. Complete the filling with the mozzarella. Before putting the pizza on the table, add a drizzle of olive oil and garnish with fresh basil.
DESSERTS
DIPLES Ingredients 5 eggs 2 vanilla soda on the tip of the spoon 1 pinch of salt 3 ½ fl. Dietary flour olive oil or seed oil for frying
For the tune 500 g of thyme honey 1 fl. water ½ gr. cinnamon ½ gr. Carnation chopped walnuts
LA SGUTA CALABRIAN CAKE Ingredients:500 g of 00 flour;half a cube of brewer's yeast;350 g of water;14 g of salt;4 eggs (more or less depending on how many you can arrange in the vein or crown that you are going to form). Method:Dissolve the yeast in warm water. Add salt to the flour and mix well. Pour the water (with the brewer's yeast) into the flour and knead by hand or in the planetary for about 10 minutes. Let rise for a couple of hours. After that you keep aside a ball of dough, form a vein and make some dimples on which to lay the egg. With the dough you put aside, form strips that will serve to cover the egg as a kind of cage.Return to rise for half an hour, then bake at 200 degrees for about 30 minutes (depends on the oven). Here is ready the "bread with eggs" also called "sguta". Enjoy your meal
NEAPOLITAN PASTIERA INGREDIENTS FOR the pastry: 5 oz butter -4 oz confectioners sugar-3 egg yolks-½ lb all-purpose flourlemon zest FOR FILLING1 lb ricotta cheese-½ lb granulated sugar-½ lb cooked wheat-3 oz milk-3 eggs, lemon zest, grated-1 oz orange flower water-vanilla to taste-cinnamon to taste 3 oz chopped candied citrus. 1 oz butter-1 oz confectioners sugar-salt. METHOD: •Mix the dry ingredients together in a bowl. When you get a mixture that resembles breadcrumbs, add the egg and lemon zest and knead until the mixture comes together. Don’t over do it. Wrap in plastic wrap and set aside to rest while you prepare the filling. •Then heat the cooked wheat berries in a saucepan over medium heat with the butter, milk and lemon rind. Bring it to a boil gently and stir for about ten minutes or until it becomes thick like porridge. Turn into a large bowl and let cool. If you are using uncooked grains, you will need to boil them first in water before doing this step. •In a separate bowl, beat the eggs with the ricotta, sugar, vanilla, cinnamon and orange blossom water. Later roll out about two thirds of the pastry and place in a greased springform tin (about 28cm diameter). Roll out again and with a pastry wheel (a crimper, the one that makes ruffled edges is best), cut long strips about 3/4 inch or 2cm wide. •Once the grain mixture is cooled and the ricotta mixture is rested, fold these together with the finely chopped candied citrus. Fill the pastry base with this mixture . Now add your lattice top – it’s really important that the criss-cross of your lattice creates a diamond shape, not a square – it just won’t look right! Press the lattice strips to the edge of the pastry very gently.Bake in the oven at 200 degrees Celcius for about 50-60 minutes.
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