PASTITSADA
Ingredients
·
1 kg beef or one medium-sized rooster
·
1 tea cup oil
·
1 tea cup red wine
·
4 ripe tomatoes
·
3 medium-sized finely cut onions
·
2-3 cloves garlic cut in half
·
Cinnamon, cinnamon-cloves
·
Little sugar
·
Pepper
·
1 packet macaroni
·
Grated cheese
Preparation:
Wash the
meat, pierce it in different places and fill each hole with a clove of garlic,
salt and pepper. Warm the oil in a pot and brown the onions with the meat. Add
the wine, tomatoes (peeled and passed through the blender) or tomato paste as
well as all the other ingredients except the macaroni and the cheese. Let the
meat simmer for approximately 2 hours. Boil the macaroni in lots of salt
water, strain and serve it with the sauce and the grated cheese sprinkled on.
Serve the meat on a separate platter together with the remaining sauce.
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SOFRITO
Ingredients
·
1 kg leg of beef (without the bone)
·
4-5 soup spoons flour tea cup oil
·
4-5 soup spoons vinegar
·
3 cloves crushed garlic
·
Parsley finely cut
·
Salt and pepper.
Preparation:
Mix the flour with salt and pepper. Cut the meat into slices
and flour it. Warm the oil in a pan and brown the meat. Transfer the meat to a
pot. Put the vinegar, garlic, parsley and a little water into the pan. When
the sauce begins to boil, pour it onto the meat. Cover the pot and simmer the
food for 1 hour.
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SAVORO
(savory marinated sauce for fish)
Ingredients
·
2-3 cloves freshly cut garlic Rosemary
·
1 coffee cup vinegar
·
1 kg ripe tomatoes
·
Little sugar
·
1 soup spoon flour
·
Salt and pepper.
Preparation:
Strain the oil from fried fish. Warm it in a pan, add flour and
roast. Add the tomatoes (blended), vinegar, rosemary, garlic, salt, pepper and
sugar. Let the sauce boil until it sets. Savoro marinates and accompanies cold
fried fish such as saddled bream, red mullet and gray mullet.
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TSIGARELI WITH FENNEL
(for 8 persons)
Ingredients
-
˝ kilo spinach
-
˝ kilo hogweed finely chopped
-
1 bunch fennel finely chopped
-
1 bunch dill finely chopped
-
1 spoon mint
-
2 garlic cloves
-
1 large onion, coarsely chopped
-
1 spoon tomato paste
-
1 small tomato finely chopped
-
˝ cup olive oil
-
Salt
-
˝ teaspoon paprika
-
1 teaspoon
cayenne pepper
Preparation
1.
Wash the
spinach thoroughly. Boil it in salt water for 4-5 minutes and immediately
strain.
2. Warm
the olive oil in a large deep frying pan and sauté the onion to brown for 4-5
minutes. Add the garlic, paprika, cayenne pepper and salt and mix for 2-3
minutes, then add the hogweed, fennel, dill, mint and tomato. Cook covered for
15-20 minutes.
3.
A few minutes
before it is ready, add the tomato paste diluted in 2 spoons of water. Boil
for another 6 minutes and then serve.
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SCORPION FISH BOURDETTO (for 4 persons)
Ingredients
Preparation
1.
Brown the
onions in olive oil and add the salt and pepper then sauté for 4 minutes. Add
some water, and the tomato and let it boil.
2. Add the
well-cleaned fish and boil for ˝ hour, reducing the liquid so that only the
oily sauce from the fish remains.
3. Just before
serving, add the lemon juice.
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PUMPKIN PIE WITH MITZITHRA CHEESE
Ingredients
-
1 kilo pumpkins, grated
-
2 large potatoes, grated
-
1 large onion, grated
-
1 cup salted mitzithra cheese
-
1 soupspoon grated kasseri cheese
-
2 eggs, beaten
-
2 soupspoons finely chopped parsley
-
1 teaspoon finely chopped mint
-
2-3 soupspoons of olive oil
-
Salt
-
1 teaspoon pepper
-
1-kilo phyla pastry leaves.
Preparation
1. Put
the grated pumpkins, potatoes and onions into a strainer. Sprinkle with salt,
mixing well and let it stand for about 30 minutes to remove all juices.
2. Squeeze
the mixture and put into a bowl. Add the cheese, parsley, mint, salt, pepper
and the beaten eggs.
3. Lightly
grease an oven pan. Place 5 sheets of pastry, lightly painting with oil in
between each sheet, then pour in the filling and cover with 6 more oiled
pastry sheets.
4. Cut
the leaves with a sharp knife overlapping the edges. Score the pie, marking
out the serving sizes and brush with some olive oil. Preheat the oven to 190
deg. and cook for 45-50 minutes.
Serve at room temperature or cold.
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VENETIAN PASTITSIO
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Ingredients
For the dough
-
2 1/2 cups flour
-
150 gr. frozen butter
-
1/2 teaspoon salt
-
1 teaspoon sugar
-
6-7
soupspoons cold water
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Ingredients
For the
filling
-
1/2 kilo macaroni
-
2-3 soupspoons butter
-
3 soupspoons of boiled chicken (fillet)
-
1 cup boiled finely chopped veal
-
1 cup bacon cubed
-
2 cups graver cheese or kasseri, cubed
-
4 boiled eggs, sliced
-
3 eggs, beaten
-
2 soupspoons full milk
-
2
soupspoons parsley
-
3 eggs, beaten
-
2 soupspoons full milk
-
2
soupspoons parsley
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Preparing the
dough as follows
1. Mix
the flour, salt and sugar, then cut the butter in small pieces and rub it with
the flour. Slowly add the cold water mixing until it becomes solid dough,
should be little sticky. Wrap the dough in cling film and put it in the
refrigerator for 1 hour.
2. Boil
the macaroni in plenty of salt water until soft. Strain, then replace in the
saucepan and add a little butter.
3. Grease
a 30 cm diameter pie dish and preheat the oven to 200 deg.
4. Cut
the dough in two pieces, one slightly bigger than the other.
5.
Sprinkle the
work surface with flour and roll out the bigger piece into a circle large
enough for the base of the pie dish (plus a little overlap). Roll out the
second half large enough to fit the top of the pie.
Preparing
the filling as follows
1. Mix
the macaroni with the bacon, chicken, beef and parsley, some salt and cheese.
Place half of this mixture into the pie base, cover it with the slices of egg,
and then add the remaining filling on the top of the eggs.
2. Beat
the three eggs with milk and pour it over the pie.
3. Cover
with the second piece of the dough and overlap the top with the base. Decorate
the top of the pastry with small incisions to mark the pastry crust.
4. Cook
in medium oven for 50-60 minutes.
Let the pastitsio cool for 45-50 minutes before serving.
TOP
Wines
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Corfu" Menu
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