The plates on the Greek table

TZATZIKI

Servants with crostini of bread like appetizer but puo' also flavoring insalata or the other raw verdure; it is optimal for insaporire the fish or costolette of lamb to the grill. Ingredients for 4 persons: 3 young cetrioli, 2 segments of garlic, 600 gr. of yogurt Greek, 1 spoon of vinegar white man, 2 olive oil spoons, 1 rametto of fresh mint, rooms and pepper. PREPARATION: to wash the cetrioli, tagliarli to pezzetti and cospargerli of rooms in order eliminating the water; after 10 minuteren strizzarli delicately and trasferirli in one ciotola, where they will go stirred with yogurt and the crushed garlic, the vinegar and the oil of olive. Amalgamated all, fixing of rooms. Served cold guarnito with the mint.

It can be enriched with threads of anchovy, capers or hard eggs. Ingredients for 4 persons: 400 gr. of tomato, 1 cetriolo, 200 gr. of red onions, 300 gr. of capsicum sweet greens, 200 gr. of feta, 100 gr. of black olives, oil of olive, vinegar knows them, pepper and origano. PREPARATION: to cut to all the verdure and disporle in one insalatiera. To stir the vinegar with the oil and knows them and to pour them on the insalata one adding much pepper. To add the feta cut thick, or spezzettata. Guarnire with the olives and spolverizzare with the origano dry.

Altri piatti

Deformed of eggplants and carne(si puo' to prepare with the zucchine or potatoes). INGREDIENTS FOR 4 - 6 PERSONS: 800 gr. of eggplants, 200 gr. of onions, 600 gr. of tomatoes, 600 gr. of trita meat of manzo, 2,5 of oil of olive, 2,5 of wine white man dry, 100 gr. of grattuggiata groviera, 3 eggs, 2 bechamel cups, sugar, cinnamon in origano powder, 1 rametto fresh, 2 bread crumb spoons, moscata walnut, know them and pepper. PREPARATION: to lengthwise cut the eggplants to slices of 0,5 cm. of thickness, cospargerle of it knows them and to leave that they lose the water; therefore to dry them, to fry them and to make them to sgocciolare on paper to cucina.Soffriggere the onion in the oil, to join the trita meat and to make it to rosolare.Aggiungere the scottati tomatoes and peel to you, the wine white man, know them, the sugar, the cinnamon and pepe.Cuocere for 5 minuteren to fire slow, tegame place setting, therefore to tritare the grass fine, to stir them to the sauce and to leave to cook for others 5 to minuti.Togliere the fire and to join the bread crumb, 1 egg and the half of formaggio.Sbattere the others 2 eggs and stirring them with the bechamel, the moscata walnut and the remained cheese. To grease of butter one teglia cospargerla of bread crumb and disprvi the half of melanzane.Coprire with the meat compound and tomatoes, making an other layer of eggplants and to finish spreading besciamella.Cuocere in furnace to 180° for approximately 1 hour, leaving to gild. GOOD APPETITE!! FISH, Meat, and OTHER kreata Meat () In Greece the rich casseroles of meat or the roast ones are reserve you to the festivity days. A lot used is instead the trita meat, often present in the fillings of verdure, while in the taverne e' easy to find the spiedini(souvlakia).Vitello and pollo they are beside the lamb and kidskin, the preferred meats, cooked like spezzatini or stews to you aromatizes to you with grass.

PESCE (psaria)

In the taverne and the restaurants it comes of usual paid to second of peso.Il the way piu' traditional in order to taste it e' marinato with grass and lemon and then cooked to the grill or braced. The zuppa kakavia, much popular, it comes prepared in various versions. The most disseminated he is simple, with scorfano and verdure.

CURIOSITA'

GARIDES SAGANAKI:gamberoni to the furnace with cheese

KALAMARAKIA YEMISTO:small cuttlefishes ripiene of rice, pinoli and grape pass.