Greek islands in the dish Probably the most common question of the summer holidays Earnestly desire to taste the delicacies of the island which our hosts. Fortunately for us (and our stomachs), the opportunities we have for summer local wine is a major and each island has to boast for its specialties. We gathered the best of dishes of Greek islands, so you do not return from these plaintive ... or an empty stomach. What you eat, then? Cyclades Paros: Fur (delicious fish, usually bonito, which is baked in the sun with plenty of salt), sun-dried octopus and local wine Naoussa. Milos: Lasagna with garlic, pies (pies with xerotyri, mint and onion), soropiasta spinach, Flaounas and candy sweets offered at weddings with crumb butternut squash honey and walnuts. Naxos Patouda (lamb stuffed with lambs liver, rice and pine nuts), monk (veal on eggplant with cheese and tomato in the oven), patsitsio (not as we know it, is made with butternut squash to the pan and looks like pie) and citron liqueur for ... digestion. Andros: Froutalia (gigantic omelet with potatoes, sausage, cheese and zucchini) and poncho, their version for rakomelo. Amorgos Patatato ... all the way, made with goat or beef meat in pot with potatoes. Also, vinegar (something like tripe with garlic) and cutter (wheat with cheese). Santorini: Tomato (of course), but white and fried eggplant, fava ... PDO, skordomakarona and necessary accompaniment to all dishes a sweet wine Vinsanto. More about Santorini wines here. Mykonos: Kopanisti, louvia (beans served plain or with garlic sauce), Boubouli (pork roast in the sun with oregano, garlic and skate with spaghetti with salmon, caviar and vodka. Sifnos: chickpea soup baked in clay sealed with dough mastelo (meat marinated in wine in a clay), caper salad, chickpea, soft cheese. North Aegean and Sporades Alonissos: Blackfish stew and chowder and fresh tuna. Skyros: Agalipokeftedes (who make a small sea anemone) and lobster, which the locals have to brag that started protoftiachnoun as ... food of the poor. Skopelos Skopelos The famous Spinach. So simple. Thasos: Traditional goat cottage, sun-dried octopus and amazing donuts with local honey. Chios maridopita (fine Maridaki with batter and lots of chopped onions in the pan), pickles of all kinds, handmade pasta and of course ... plenty of mastic liqueur. For Glykatzi, stable value submarine mastic. Samothrace: Goat on the spit and famous beetle. Samos: Avryes (something like asparagus), paspalas (salted pork, flavored with spices), chickpea, bournelosalata with local cheese, and kampounia Fava meatballs with eggs (scrambled eggs with scallions). Ionian Islands: With Italian flavor ... Cephalonia: Aliada (Kefalonian garlic sauce which is made exclusively with garlic and potatoes, no bread and nuts), meat pie, bakaliaropita, lagoto (rabbit with plenty of garlic) and stew. Corfu: Sofrito (veal in lemon sauce with rice), bourdeto (anchovies, sardines or octopus in the oven with garlic or tomato), pastitsada (pasta with meat), savoro (fish with tomatoes and rosemary) and nougat. Zakynthos: Epic stew with rabbit or hare. Lefkada: Lentils Eglouvi (they took their name from the highest village of Lefkada, renowned for its excellent lentils), salamis and sausages air. Kythera: Spicy Ladotyri mitato, vrechtoladea (with tomato and the famous nut Kythera) vrachosalata with delicious greens of the coast of the island and as kytherian skaltsounakia sweet, sweet pumpkin pie and apple cake. Must also is Illex (large squid) on the island. Ithaca: Chicken with potatoes and tomatoes in tserepa, an ancient clay pot as pot lid which has been kneaded with goat hair ... to avoid scatters easily. Envy some of these dishes you can taste (and) in your home? Here are some recipes to bring these islands in your kitchen. Skopelos Cheese Pie What you will need: * 500 g. flour, all-purpose * 500 g. Slice hard * Oil * Salt Preparation: Put the flour in a bowl in the center and create a small puddle in which you take a tablespoon of oil and salt. Knead the mixture gradually throwing water until a dough is neither too soft nor too hard. Cut the dough into three balls and leave for 20 minutes. Sprinkle flour on the table, place a ball of dough with a thin plastic foil open. Pour oil around and get a bit slice and rub it on the sheet. Begin to wrap the two opposite sides of the sheet to the center and at the end turn it like a turban. Put plenty of oil in the pan to burn and drop inside the pie. Once fired from one side to the other turn. Put it on a kitchen paper and serve hot. Tomato Santorini What you will need: * 3 large ripe tomatoes * 1 medium onion, grated * 1 tablespoon oregano * 2-3 tablespoons mint * Salt and pepper * Raising flour alone * Corn * 150 g. Slice into small pieces (optional) Preparation: Peel the tomatoes and remove the seeds. Cut into thick cubes in a colander and leave for 30-30 minutes to make the liquid without the wringing. Throw them in a bowl and put all the ingredients and get as much flour to make a batter (not too tight). In nonstick pan put enough corn to burn. With a tablespoon get porridge and pour through. Think any spoons will be a tomato. Be careful not to put spoonfuls very tight not to inflate the batter. When golden brown (approximately 2 minutes) to turn it from the other side. Remove from the oil and place on paper towels to suck up the excess oil. Bourdeto octopus from Corfu What you will need: * 1 large octopus * 1 pound potatoes * 1 cup of brown vinegar * 1/1 teaspoon red pepper * 1/2 teaspoon sweet pepper * 3 tablespoons tomato paste * 1 cup of oil Preparation: Boil the octopus in a pot with water and vinegar for five minutes and then cut into pieces. Re-roll to the pot along with peppers, tomato paste and olive oil and let it boil for two hours. Add the potatoes and boil for another half hour to tie the sauce. If you want a spicier version, add a little more pepper. Patatato Amorgos Ingredients (for 4 people): 2 ½ pounds goat meat (shoulder or leg), cut into pieces with bones 1 cup. extra virgin olive oil 2 onions, chopped 6 cloves garlic, finely chopped 1 ½ k.patates peeled and roughly chopped Salt and pepper 2 cups. diced tomatoes 2 bay leaves Preparation: Salt and pepper the meat in a large, wide saucepan heat and brown from all sides. Add the onions and continue until caramelised. Then add the garlic. Then, add the potatoes and stir well be smeared all over with the oil. Add tomatoes, bay leaves and enough water to cover all ingredients. Let them boil, reduce heat to smaller volume and cook for 1 ½ - 2 hours until the meat is completely tender. Remove from heat and serve.
Posted on: Sun, 13 Jul 2014 07:39:36 +0000
Recently Viewed Topics
© 2015