μερικές κεφαλονίτικες συνταγές μαγειρικής
Bakalaopita (Cod Pie)
3 pounds salted dried cod2 cups water
1 cup rice (uncooked)
1 large onion, peeled, chopped
1 1/2 cups olive oil (divided)
2 to 3 minced mint leaves
1/2 cup finely minced fresh dill
1/2 teaspoon pepper
Phyllo dough (see recipe)
Olive oil for greasing pan and brushing dough sheets
Flour to roll out phyllo dough
A day ahead, cut fish into large pieces. Cover with water and refrigerate overnight, changing water once or twice.
Next day, drain fish and shred into 1/2-inch pieces.
In saucepan, bring water to boil; add rice and simmer 10 minutes. Add fish; cook 10 minutes.
In separate saucepan, saute onion in 3 tablespoons oil until fragrant. Add mint, dill, pepper and remaining olive oil to fish mixture and let cool.
Meanwhile, prepare phyllo dough and preheat oven to 350 degrees.
Using rolling pin, roll out two balls of dough to 22-inch diameter to cover bottom and sides of 18-inch round pan. Roll other two balls to 19-inch diameter, slightly larger than top of pan. Oil pan and place 22-inch phyllo round at bottom; grease top, then add other 22-inch dough round. Pour in cod mixture, and top with 19-inch round to cover. Brush with oil and add second layer of dough.
Seal top and bottom layers by crimping edges together. Brush top layer with oil, and bake in preheated oven 1 hour. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Note: This pie can also be made in a 9-by-12-inch pan.
Phyllo dough
6 cups flour
1 1/2 teaspoons salt
1/2 cup olive oil
1 cup warm water
2 eggs, slightly beaten
In bowl, mix flour and salt. Add oil, water and eggs, mixing well to form non-sticky ball. Quarter ball, covering each smaller ball with plastic wrap and letting rest 10 minutes.
-------
You'll need the Cod Pie and phyllo dough recipes above to make this variation.
Kreatopita (Meat Pie)
3 bay leaves2 to 3 whole cloves
3 to 4 whole allspice
3 to 4 pounds lamb meat, cut into 1/2-inch cubes
1 tablespoon salt, or to taste
Dash of pepper
1 cup olive oil (divided)
1 large onion chopped
1/2 teaspoon ground cinnamon
10 ounces tomato sauce
1 1/2 cups water
1 cup rice (uncooked)
4 phyllo dough balls (see recipes above)
Place bay leaves, cloves and allspice in spice sack or piece of cheesecloth and tie. Season meat with salt and pepper.
Heat saucepan over medium-high heat, add 3 tablespoons oil, add onion and saute. Add lamb, browning on all sides. Season with cinnamon. Add tomato sauce, water and spice sack. Bring to boil, then simmer 40 to 45 minutes. Add rice and cook about 10 minutes. Remove from heat, let cool and discard spice sack.
Prepare phyllo dough and layer as in above recipe for Cod Pie, substituting lamb mixture for fish mixture and using remaining oil for layers of dough; bake as directed. Makes 8 to 10 servings.
Greek Dinner Bread
3 teaspoons dry yeast
1 1/2 cups warm water
1 tablespoon salt
1 tablespoon melted butter
7 cups flour
1/4 cup cornmeal
1 egg white
1 tablespoon cold water
Dissolve yeast in warm water in warmed bowl. Blend in salt, butter and flour until sticky.
Grease and place in greased bowl. Cover and let rise in warm place until doubled, 1 hour.
Punch dough down; divide in half. Work each piece into a round loaf. Grease and dust two baking sheets with cornmeal. Let dough rise on baking sheets until doubled in size, 1 hour.
Preheat oven to 425 degrees. Make 2 cuts on surface of each loaf, then bake in preheated oven 25 minutes. In small bowl, beat together egg and water, brush on each loaf, sprinkle with flour and bake 5 more minutes. Remove and cool. Makes 2 round loaves.
Skorthalia (Garlic Mashed Potatoes)
10 to 12 cloves garlic1 pound boiled potatoes, mashed
1 cup olive oil
1/4 to 1/2 teaspoon vinegar
Juice of 1/2 lemon
Salt to taste
Peel and smash garlic; add to mashed potatoes. Slowly stir in oil and season with vinegar, lemon and salt. Makes 6 to 8 servings.
Beet and Baby Zucchini Salad
12 baby zucchini1 bunch red beets
1 teaspoon salt
Oil and red wine vinegar
In pot, boil zucchini in salted water 5 minutes. Remove zucchini.
Clean beets; remove and reserve leaves. Boil beet roots in same salted water until tender, about 15 minutes. Remove beets from pan.Boil beet leaves in same water up to 10 minutes, until tender. Drain.
Peel and slice beet roots and arrange on platter with beet leaves and zucchini. Offer with oil and red wine vinegar for dressing. Makes 6 to 8 servings.
Comments