Promoting Greek and Cypriot Gastronomy Tourism - vol.3
Shell fish in shrimp sauce Ingredients for 6 prs 12 sea scallops 12 cherry stone clams 12 mussels 1/4 fennel, finely chopped 1 garlic clove 30 parsley leaves 1 lemon, the zest 45 ml olive oil 30 ml ouzo from Mikonos 6 shrimps 1 carrot 1 red onion 1 celery stalk 1 garlic clove, finely chopped 50 ml white wine 30 ml sunflower oil 1 tomato, grated 1 bay leaf 3 star anise 8 pepper corns Directions: In a saucepan, heat the sunflower oil and sauté the shrimps, until red. Add the onion, carrot, celery, garlic and sauté for 3 more minutes. Deglaze with the wine and then add 1 liter of water. When it comes to a boil, add the tomato, bay leaf, pepper, anise and simmer for 40 minutes, until liquids reduce to half. Pass the stock through a sieve. Clean the shell fish well, rubbing their surface with a metal sponge under running water. Then heat the olive oil in a large frying pan, add the garlic and fennel and sauté, until golden. Add the shell fish, shrimps, parsley, ouzo, the lemon zest, a few lemon drops, salt and pepper. Add 400 ml of the shrimp stock and cook for 4 minutes. Discard any of the shell fish that does not open. Serve garnished with olive oil and parsley leaves. Δείτε λιγότερα
‘Keep gogging!’ Did you know goges pasta? The famous Peloponnesian handmade pasta with fresh cheese, mizithra on the top! The 1st house of Greek food serves you only local authentic and traditional dishes like this one. Kali orexi!
Fresh squid cooked on natural coal... You can not resist the freshness and the taste
Anari is a fresh soft style, cheese, made from goat or sheep’s milk. Anari is commonly used for sweeter recipes. Here, served with honey and cinnamon.
Mpoukkoma, is the word in cypriot dialect for brunch.
Bougatsa, is a Greek breakfast pastry(sweet or salty),especially in Central Macedonia.Usualy served with chocolate milk and make it one of the popular breakfast choices.
Greek Moussaka, what else !? Moussaka is an eggplant and/or potato based dish, often including ground meat and is very common in the Balkans and the Middle East , with many local and regional variations. The best-known version in Europe and America is the Greek variant created in the 1920s by Nikolaos Tselementes. It has layers of sliced eggplant and/or potatoes cooked before in olive oil, ground lamb or beef lightly cooked with chopped tomatoes , onions and spices and a top layer of Bechamel sauce.