Amorgian Patatato

AMORGIAN  PATATATO

Traditional dishes of the island of Amorgos.

Ingredients:

1kg goat meat

1,5kg potatoes

3 onions

3 cloves of garlic

2tbsp. of tomato paste

Red wine

Olive oil

Salt, pepper,

Cinnamon, bahari

Directions:

1. Heat the olive oil in a saucepan and add 1/2 glass of red wine.

2. Add the onions and fry for 1-2 minutes.

3. Add pieces of goat meat and fry constantly stirring until the meat turns golden brown.

4. Add potatoes cut into large cubes of the same size, mix with meat and continue to fry.

5. Mix well the tomato paste with hot water in a bowl. Pour the mixture into a saucepan.

6. Add salt, pepper, cinnamon, bahari and garlic finely chopped.

Cook over low heat until cooked.

Bon Appetit!

Source link: https://www.youtube.com/watch?v=w300hR5BOT0

Amorgian patatatou1

 

Stuffed Eggplants with Pasta and Mozzarella

STUFFED  EGGPLANTS  WITH  PASTA  AND  MOZZARELLA

Ingredients:

4 large round eggplants

1½ cup olive oil

500 ml of warm simple sauce of fresh tomatoes

1 mozzarella cut into small cubes

500g short pasta of your choice

1½ cup Parmesan freshly grated

16 large basil leaves cut into strips

Salt, pepper

4 basil leaves for garnish

Directions:

1. Remove the stems of the eggplants, сut off the aubergine lid about 3-4cm from the top.Using a spoon or other auxiliary tool carefully so that you do not puncture them hollow out the eggplants leaving a shell about 1-1.5 cm thick.

2. Preheat the olive oil in a deep frying pan and add the dry aubergines with their lids. Fry (moderate to strong fire) by turning them from all sides (3-4 ‘per side). Use a forceps to тurn the eggplants over so that they do not get injured as they soften. Then place the eggplants on a paper towel to drain and season them inside with salt and pepper.

3. Boil pasta in salted water al dente. Strain and add warm tomato sauce, mozzarella, cut basil and half parmesan. Stir all the ingredients and fill the eggplants with the mixture. Add a basil leaf and if you like, place the lid on its eggplant or just put it on the plate.

Bon Appetit!

Sausages with Bell Pepper

SAUSAGES  WITH  BELL  PEPPER

Ingredients:

4 sausages

7 green bell peppers

2 red bell peppers

1 green hot pepper

2 onions finely chopped

1/2 garlic cloves finely chopped

1/2 cup olive oil

5 peeled tomatoes

3 tbsp parsley finely choped

1/2 tbsp of paprika

1/2 cup white wine

Salt, pepper

Directions:

1. Wash peppers, remove seeds, cut into slices. Cut the sausages into pieces.

2. Pour olive oil in the pot. Add onion, garlic, sausages.

3. Stew for a little.

4. Add wine, peppers and stir for a few minutes.

5. Add tomatoes, parsley, salt, pepper, paprika and a little water.

6. Cook slowly for 50 minutes until a little sauce forms.

7. Allow the dish to cool slightly before serving.

Bon Appetit!

Potatoes with Zucchini in the Oven

POTATOES  WITH  ZUCCHINI  IN  THE  OVEN

Ingredients:

1,5 kilo potatoes

7 zucchini

3/4 cup of olive oil

3 garlic cloves chopped

1 tbsp sweet paprika

3 tbsp of flour

Oregano

Salt, pepper

Directions:

1. Cut peeled potatoes and zucchini into thin slices, place in a baking tray and toss with flour and paprika.

2. Add the garlic, olive oil, salt, pepper and 2 glasses of hot water.  Stir to combine. Sprinkle with oregano. Pour olive oil on top and place in the oven.

3. Bake at 200°C in the air for about one hour  or one hour and a half, until the vegetables are softened. If necessary, add a little more hot water.

Bon Appetit!

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Paper-baked Sea Bream

PAPER — BAKED  SEA  BREAM

Ingredients:

1 Sea Bream

Lemon as much as you want

1 sprig of rosemary

Salt, oregano

3 slices of onion (as we cut for the salad)

2 slices of tomato (as we cut for the salad)

Directions:

1. Place the Sea Bream in a baking dish lined with baking paper.

2. Season with salt. Add onion, tomato, rosemary and lemon.

3. Wrap the seafood in baking paper and place it in the oven at 170°C (depending
on the oven, of course) for about 1 hour.

4. After half hour open the fish for a small control.

Bon Appetit!

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