Minced meat and white sauce cannelloni

A truly delicious recipe and an absolute crowd pleaser. Even if it is considered quite elaborate it is worth giving it a try. 

Ingredients

• 24 cannelloni tubes
• 2 tea cups of plain tomato sauce
• For the filling
• 1kg beef minced meat, thinly ground
• 4 tablespoons extra virgin olive oil
• 1 clove of garlic, finely chopped
• 1 red onion, finely chopped
• 1 tea cup of grated tomato
• half a cinnamon stick
• 1 bay leaf
• 1 teaspoon sugar
• 1/4 tea cup of brandy
• salt
• freshly ground pepper
• 1 tea cup of grated Parmesan cheese
• 2 beaten eggs
• For the white sauce
• 1litre warm milk
• 100g butter
• 100g flour
• a pinch of grated nutmeg
• salt

Method

Brown the minced meat in the olive oil for 7-8 minutes until it changes colour. Add the garlic, onion and herbs and cook for a couple of minutes. Pour the brandy in, add the tomatoes, sugar and season with salt and pepper. Simmer for 20 minutes until all the liquids are completely reduced. Remove from heat and let the minced meat sauce cool off. Then add the beaten eggs and Parmesan cheese and give everything a good toss. In the meantime prepare the white sauce. In a casserole-type pan melt the butter and brown the flour for 1 minute. Remove from heat, add half of the milk whisking and put the pan back on the stove. Pour the rest of the milk in, add the nutmeg and season with salt. Whisk constantly until the sauce thickens. Drop 2 tablespoons of the white sauce in a baking tray. Use a spoon to fill the cannelloni tubes and lay them over the sauce. When finished pour the grated tomato and the rest of the white sauce over. Bake at 180ºC for 25 minutes covered with tinfoil. Towards the end of cooking time remove the tinfoil and bake until golden and bubbling.

portions 6

Preparation Time 30 minutes

Baking time 25 minutes

Source: www.argiro.com.gr

Papardelle with sirloin steak and vegetables

A remarkably easy to prepare dish which gives a gourmet touch to our everyday dinners.

Ingredients

• 500g papardelle
• 500g sirloin steak in strips
• 1/3 tea cup of extra virgin olive oil
• 1 clove of garlic, finely chopped
• 3 spring onions with their leaves, finely chopped
• 4 large Portobello mushrooms, finely cut
• 1/3 tea cup of dry white wine
• 6 tomatoes, cut in cubes
• 1 sprig of fresh thyme, leaves picked
• salt
• freshly ground pepper
• grated Parmesan

Method

1. In a deep frying pan warm the oil and stir the sirloin steak strips for 2 minutes. Add the garlic, spring onions and mushrooms and wilt them for 3 minutes. Pour the wine in and wait until it evaporates. Add the tomatoes and thyme and season with salt and pepper. Simmer the sauce for 10 minutes over very low heat.

2. In the meantime bring a large pan of salted water to the boil and cook the papardelle 2 minutes short of the timing on the packet instructions. Toss the papardelle (without draining) in the sauce with droplets of their cooking water to get an absolutely silky consistency.

3. Bring the food to a boil for 2 minutes and serve immediately sprinkled with grated Parmesan.

portions 4

Preparation Time 20 minutes
Source: argiro.com.gr

Thick spaghetti with sauce, sausage and vegetables

A robust traditional dish with thick spaghetti full of flavours and aromas. You will love its gorgeous taste for sure!

Ingredients

• 500g thick spaghetti
• 1/3 tea cup of extra virgin olive oil
• 1 dried onion, cut in thin slices
• 1 clove of garlic, crushed
• 2 country sausages, casing removed
• 1/2 tea cup of dry red wine
• 1 green bell pepper, cut in cubes
• 1 red bell pepper, cut in cubes
• 1 large aubergine, cut in cubes
• 800g fresh tomatoes, finely chopped
• 1/2 tea cup of olives, finely chopped
• 1 sprig of fresh thyme, leaves picked
• 1 sprig of fresh oregano, leaves picked
• grated kefalotiri cheese for serving
• salt
• freshly ground pepper

Method

Line a baking dish with greaseproof paper. Put the bell peppers and aubergine in a bowl, coat them well with 2 tablespoons of olive oil and then transfer them to the baking dish. Bake them at 200ºC for 10 minutes until they wilt. Cut the sausages in thin slices. In a casserole type pan warm the remaining olive oil and cook the onion and garlic for a couple of minutes until they get translucent but not brown. Add the sausage and stir it in for 2-3 minutes. Add the vegetables, pour the wine in and wait until all liquids evaporate. Then add the tomatoes, herbs and olives. Season with salt and pepper and simmer the sauce for 10 minutes. In the meantime boil the spaghetti and drain them in a colander. Combine them with the sauce, sprinkle with the grated kefalotiri cheese, mix everything well  and serve immediately. 

portions 5

Preparation Time 10 minutes

Cooking Time 20 minutes

Source: argiro.com.gr

Tagliatelle with mushrooms and pancetta (Italian bacon)

When you get home starving to death and you have no food planned, this is a dish you can prepare in ten minutes. Remember my tip: toss pasta in the sauce with its cooking water in order to get an absolutely silky consistency.

Ingredients

• 1/4 tea cup of olive oil
• 250g pancetta
• 1 onion, finely chopped
• 1 clove of garlic
• 250g white mushrooms
• 2 X 400g tinned tomatoes, finely chopped
• 2 tablespoons thyme
• 1/4 tea cup of dry white wine
• 100g strained yoghurt
• salt
• freshly ground pepper
• 1 tea cup of grated kefalotiri cheese
• 500g tagliatelle or traditional long noodles from Crete island

Method

In a casserole type pan stir the pancetta for 3-4 minutes. Add the onion and garlic and stir for 2-3 minutes until they get translucent. Put the mushrooms and leave the food liquid reduce. Pour the wine and wait until the alcohol evaporates. Add the tomatoes and herbs, season with salt and pepper and boil for 15-20 minutes until the sauce becomes thick. Bring a large casserole of salted water to the boil, cook the tagliatelle for 5 minutes and transfer them immediately to the pan with the mushrooms and pancetta sauce. In this way their cooking water will loosen the sauce to a nice silky consistency. Remove from heat and add the yoghurt and cheese. Mix everything well and serve straight away.

portions 4

Source: argiro.com.gr

Traditional spaghetti with lamb minced meat and feta cheese

That is again comfort food. For a different texture simply cut the lamb meat using two knives.

Ingredients

• 500g thin spaghetti
• 600g lamb minced meat, coarsely cut
• 1/3 tea cup of extra virgin olive oil
• 1 dried onion, finely chopped
• 2 cloves of garlic, finely chopped
• 6 white mushrooms, finely chopped
• 1/2 teaspoon dried thyme or 1 sprig of fresh thyme, leaves picked
• 1 bay leaf
• 1 tea cup of dry red wine
• 800g fresh or canned tomatoes, finely chopped
• a pinch of sugar
• 1/2 tea cup of milk
• 11/2 tea cup of feta cheese, crumbled
• salt
• freshly ground pepper

Method

Warm the olive oil in a casserole type pan and wilt the onion, cloves and mushrooms for 6-7 minutes. Make a well in the cooked mixture and place the minced meat in. Turn the heat up and add the thyme and bay leaf. Stir occasionally and wait until the meat changes colour. A soon as its liquids are reduced, drizzle the wine in. Wait until the alcohol evaporates, add the rest of the ingredients (tomatoes, milk, sugar, salt and pepper) and give everything a gentle mix. Turn the heat down and simmer for 30 minutes. In the meantime boil the spaghetti, drain them in a colander and put them back in the casserole. Add 2 full spoons of the meat sauce and the 1 tea cup of the crumbled feta cheese. Mix well and serve the spaghetti in a platter topped with the rest of the meat sauce and crumbled feta cheese.

portions 10

Preparation Time 10 minutes

Cooking Time 40 minutes

Source: argiro.com.gr

Kritharaki soupa

Summary
Barley Shaped Pasta Soup
Servings: 6

Ingredients

• 1 medium celery (stalks)
• 7 oz of olive oil
• 1 batch of parsley, finely chopped
• 3/4 cups of orzo pasta (kritharaki)
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 9 oz of tomato sauce, or fresh
• 4 1/2 cups of water, or meat stock

Directions

• Combine all the ingredients but the pasta in a pan and boil for 40 minutes.
• Remove the vegetables and puree them, then return them to the pan.
• Add the pasta and simmer gently for 10-15 mintues.
• Serve the soup garnished with finely chopped parsley.

Source: EatGreekTonight

Choriatiko Chicken [Village Chicken]

Ingredients

•     1 chicken [portioned]
•     0.5kg [1 lb] flat noodles (or any flat pasta)
•     3 green peppers
•     3 large onions
•     1kg [2 lb] tomatoes
•     10-15 black olives
•     120ml olive oil
•     60ml red cooking wine
•     2 cloves garlic
•     fresh parsley
•     dry thyme
•     bay leafs
•     salt
•     pepper
•     butter

Directions

1. Chop the onions and the parsley, crush the garlic and place all of them together in a plate/bowl.

2. Finely chop the tomatoes and the peppers and place them in another plate.

3. Pit the olives and set aside in a bowl.

4. Use a preheated wide and deep frying pan and fry both side of each chicken piece using some olive oil (mid to high heat - careful not to allow the chicken to burn - about 3mins per side).

5. Turn the heat up and pour the red wine in the pan, as well as some salt and pepper and allow approximately 3 minutes before adding the onions, garlic and parsley as well as 2 bay leaves and a pinch of dry thyme to the mix.

6. Continually stir everything together for about 3 more minutes and then add the chopped tomatoes and peppers.

7. Cover the pan and lower the heat to a low-medium setting allowing the contents to simmer for approximately 90 minutes (may need more time if the chicken pieces are large - so check to see if the chicken is tender).

8. At around 75 minutes add the olives to the mix.

9. Boil the noodles (or pasta) according to their specified boiling time. Once done, drain them, and place them back in the pot along with a little bit of butter.

10.In a large and deep serving pan (like a baking pan) place the noodles, place the chickens over them and then pour the mix over the noodles.

Source: Greekrecipes.gr

Pasta Pie [Makaronopita]

Ingredients

•     Pepper
•     4 eggs
•     Salt
•     250ml (0.270 quarts) milk
•     Olive oil
•     Vinegar
•     500g (1lb) hard flour
•     butter
•     1 pack of no.10 pasta
•     500g (1lb) Feta Cheese

Directions

1. In a large bowl mix the flour with 2 tablespoons of olive oil, 1 tablespoon vinegar and 1 tablespoon of salt. Add enough water to mix the ingredients into a dough.
2. once the dough is ready separate it into 2 portions. Place each portion in a bowl and cover each with a towel. Set them aside for about 60 minutes (room temperature).
3. melt about 100g of butter and mix it in a bowl with 100g of olive oil.
4. Once the 60 minutes have passed take one of the dough portions and lay out flat and as thin as possible. Use a pastry brush and brush the dough with the butter and olive oil mixture. Make a ball out of the greased dough and wrap it in some cling film. Repeat the same procedure for the second portion of the dough and then place both in the refrigerator for another 60 minutes.
5. In the meantime boil the pasta according to the time frame specified on the package. While the pasta is boiling, crumble the feta cheese, beat 4 eggs in a bowl and then add 250ml milk and the feta cheese in the bowl. Stir the ingredients in the bowl together and add some salt and pepper.
6. Drain the past and then return it to the pan along with 100g of butter.
7. Pour the egg and cheese mix in the pan with the past and mix together.
8. Remove the dough portions from the refrigerator (after 60 minutes) and layout one of the portions on the bottom of a slightly greased (at least 5cm deep) baking pan, allowing for the pastry to cover the sides of the pan as well.
9. Pour the pasta mix inside over the laid out pastry in the baking pan and then cover it with the remaining dough (after you roll it out) allowing the dough to slightly go over the edge of the pan.
10. Slightly brush the top portion of the dough with some butter/olive oil mix.
11. Bake in a preheated oven for aprox. 60minutes at 180c [350F].

Source: Greekrecipes.gr

Spaghetti with Tuna and Onions

Ingredients

•     Pepper
•     Salt
•     3 large ripe tomatoes
•     3 large onions
•     1/2 cup olive oil
•     1 packet of spaghetti
•     1 can tuna in olive oil
•     Oregano
•     3 cloves of garlic
•     sugar

Directions

1. Boil water for spaghetti
2. Once water is boiling place spaghetti in pot. (check spaghetti packaging for appropriate boiling time)
3. Chop the onions.
4. Chop tomatoes to small pieces.
5. Squash garlic cloves into mush.
6. Sautee onions in a deep frying pan with some olive oil.
7. Add chopped tomatoes to frying pan.
8. Add 2 tablespoons of olive oil in the mix.
9. Add salt and pepper.
10. Add the mushed garlic and stir well.
11. Sprinkle some oregano over the mix and stir.
12. Use a sieve to squash the tomatoes in the mix.
13. Add the tuna with its oil and using a fork smash the tuna into pulp.
14. Stir well and make sure no large piece of tuna remain in the mix.
15. Sprinkle a touch of sugar in the mix.
16. Allow 5-7 minutes for the mixture to boil with the tuna.
17. When Spaghetti is ready, drain and return to its pot.
18. Pour the whole sauce mixture in the spaghetti pot and mix well.
19. Serve hot.

Source: Greekrecipes.gr

Smoked Salmon Pasta

Ingredients

•     salt
•     1.5 cups of milk cream
•     pepper
•     dried basil
•     1/2 cup vodka
•     2 onions
•     olive oil
•     3 large tomatoes (or 1 can of finely choped and cubed tomatoes)
•     1 packet of funzilli pasta

Directions

1. Chop onions
2. Chop smoked salmon into very small pieces.
3. Chop tomatoes into small cubes.
4. Saute onions in a deep frying pan with using olive oil.
5. Increase heat and add vodka, allowing 1 minute for the vodka to boil with the onions
5. Add the tomatoes in pan and stir well.
6. Use a sieve to mush the tomatoes into pulp.
7. Sprinkle some dried basil over the mixture and stir.
8. Add a little bit of salt and some pepper.
9. Reduce heat to low and allow 5-6 minutes for the mixture to cook.
10. When the pasta is almost ready, add the cream into the mixture and stir well.
11. Add the chopped salmon and allow 1-2 minutes before turning heat off.
12. Once pasta is ready, drain and return it to its pot.
13. Pour sauce mixture in the pot and mix well.
14. Serve hot.

Source: Greekrecipes.gr

Pasticio - (Pastitsio)

NOTES

A friend of Greek-Recipe.com posts the following recipe.

This is a recipe passed on from my grandmother. I am the only relative who has learnt how to make it and her pasticio is the best!
I am putting it on this website in hope that others will make it and her recipe will live on.
Greek : Παστίτσιο
Season:All season

INGREDIENTS

•     1kg Premium Mince Beef
•     2 onions cubed finely
•     1T Olive Oil
•     2t Salt
•     2t Pepper
•     2t Ground Cloves
•     1 tin Tomotos
•     1T tomato Paste
•     2t Powdered Vegetable Stock
•     1 pack Pasticio Pasta (thick tubular spaghetti)
•     6T Butter
•     9T Flour
•     2t Salt
•     2t Pepper
•     3 cups Milk
•     2 eggs

METHOD

1. Cook pasta.

MEAT

1. Place onions, mince, salt, pepper & cloves in frypan and cook until all liquid has evaporated (about 10-15 minutes).
2. Add oil & stock. Mix well.
3. Add tomatos and tomato paste. Crush tomatos with wooden sppon and mix well.
4. Simmer for about 30 minutes.
5. Add extra seasoning if needed.

BECHEMAL SAUCE

1. Melt butter in saucepan.
2. Add flour, salt & pepper. 3. Take off heat and gradually stir in milk.
4. Whisk well to ensure no lumps.
Add eggs and mix well.

TO ASSEMBLE

1. Put pasta in a baking tray.
2. Cover with meat.
3. Pour bechemal sauce on top.
4. Bake in 180 degree oven until brown on top. (about 30-45 minutes.

Source: Greek-recipe.com

Spaghetti with Garlic

Ingredients

•     8 cloves of garlic
•     2/3 cup of butter
•     1/2 pack of spaghetti

Directions

1. Boil past in a pot filled with salted water.
2. Peel and crush the cloves of garlic.
3. In a small saucepan burn butter till golden and add the crushed garlic, stir garlic and butter together with a spoon.
4. Drain pasta when ready and return to the pot. Pour the garlic/butter sauce over it and stir.

Source: Greekrecipes.gr

Astakomakaronada [ Lombster Spaghetti ]

Ingredients

•     Pepper
•     4 cloves of garlic
•     Salt
•     2 large onions chopped
•     Parsley
•     1/2 pack spaghetti
•     Butter
•     1 big lobster
•     1/2 glass of white wine
•     1 tablespoon tomato paste
•     1 can chopped tomatoes
•     1/2 cup of olive oil

Directions

1. Boil whole lobster in a large pot half filled with water for half an hour.
2. Remove lobster from pot, but do not drain water.
3. Clean lobster from shell and cut its meat in smaller pieces.
4. Chop onions and parsley and saute in a frying pan with olive oil.
5. Add the lobster pieces along with 1 can of chopped tomates, half a glass of white wine and 1 tablespoon tomato paste.
6. Keep stiring and add some salt and pepper to taste.
7. Heat up the pot where you boiled the lobster and once water is boiling add the spaghetti.
8. Once spaghetti is ready drain and then return to the pot, addinga tablespoon of butter over the pasta.
9. Pour the lobster and sauce in the pot and mix well.
10. Serve hot.

Source: Greekrecipes.gr

Lenten pasta salad - (Nistisimi makaronosalata)

NOTES
 
Very easy to make.
Greek : Νηστίσιμη μακαρονοσαλάτα
Serves / Yields : 4 - 6 persons
Season:All season

INGREDIENTS

• 500 grams thin macaroni, boiled al dente
• 1 garlic clove, mashed
• 2 spring onions, finely chopped
• Some sprigs of parsley, finely chopped
• Juice of two lemons
• 2 spoons mustard
• olives for dressing
• 100 grams capers
• Some drops of tabasco sauce

METHOD

Mix all ingredients well. Preserve in fridge at least 2 hours before serving.

Source: Greek-recipe.com

Greek Youvetsi With Lamb

This is a popular dish in Greece and quite easy to prepare. It is usually made with lamb, but you can use other meat if you so prefer. You should be able to obtain Greek 'kritharaki' pasta where you live, as it is exported all over the world.

Ingredients

1 leg of young lamb cut into portions
200g Greek ‘kritharaki’ pasta
1 grated onion
200 ml fresh tomato juice
100 ml slightly concentrated tomato juice
3 cloves
1 cinnamon stick
100 ml olive oil
Salt & pepper


Preparation

Gently fry the lamb in the olive oil for 5 minutes.

Add the grated onion and continue frying for another 5 minutes.

Add the tomato juice and when it starts boiling, add 1½ litres of water.

Add the cinnamon stick, cloves, salt and pepper.

Cook the lamb until it is tender, by which time the water should have been reduced in quantity by nearly a half.

At this point you need to have at least 1½ litres of liquid in the pan, so add enough water to make up the difference and bring to the boil once again.

Remove the cinnamon stick and cloves and transfer to an oven dish, which you then place in a preheated oven at 200 degrees Celsius.

Once it starts to bubble, remove from the oven and add the kritharaki pasta.

Stir the pasta in well and place in the oven again.

Stir again after 5 minutes.

Leave in the oven until all the liquid has been absorbed.

Serve with grated cheese on top – ideally Greek Kefalotiri.

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Octopus with pasta

This is another seafood dish. Octopus is easily obtained in Greece and there are several ways of cooking and serving it. This is a simple recipe with small pasta - the type used for minestrone - and is delicious served with grated cheese.


Ingredients

1 medium size octopus
1/2 kg pasta for minestrone
1 teacup slightly concentrated tomato juice
1/2 teacup olive oil
1 medium size onion
Salt and pepper


Preparation

Clean the octopus under cold water.

Discard the head and ink and keep the tentacles.

Cut the tentacles into small pieces.

Heat the oil and gently fry the onion.

Add the pieces of octopus and stir for another 5 minutes.

Add 1 litre of water and bring to the boil.

Add the tomato juice and simmer for 1 hour.

Transfer the octopus and the liquid to an oven dish - the liquid should be reduced to about 3/4 litre - and bring to the boil.

Add the seasoning.

Add the pasta and stir.

Bake in a moderate oven for 15 minutes or until the water has been absorbed and the pasta is tender.

Serve with grated cheese.

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