Snails with Rosemary and Wine
- 1/2 kilo snails thick
- 1 cup olive oil
- 1/2 cup vinegar
- 1 tablespoon rosemary
Put the snails in a basin of water and leave until it make out their heads, distinguish them if they are stuck together.
Place in a pot of water halfway and just boil them pour through and leave them for ten minutes. Then, throw away the water and clean them thoroughly. Throw those not pull their heads out and rinse well with cold water and put them in a basin of water again for 1/2 hour with a little salt. Put the oil in a pan to heat and pour in after the strained juices.
Pour the vinegar and rosemary with a little salt and low heat let them cook.
Gradually we mix them up.
The snails are ready to be served in a deep dish with all their sauce.
- 350 Gr. Cherry tomatoes
- 1/3 Onion
- 250 Ml of cold water for the onion
- 1 tablespoon white wine vinegar for onion
- ½ cucumber
- ½ Green pepper
- 1 tablespoon sharp sugar
- 3 Tablespoons white wine vinegar
- 5 Tablespoons olive oil and extra serving
- 10 to 15 olives
- 1 tablespoon capers
- 150 Gr. slice
- ½ tablespoon oregano
Cut the onion into thin vertical slices and place the onion in a bowl we put the cold water and vinegar.
Wash and clean the cucumber, leaving little peel and cut into thin diagonal slices vertical.
Put the cucumber into another bowl. Cut the cherry tomatoes in half and pour into the bowl with the cucumber.
Cut and pepper vertical thin strips and add and that the bowl with the cucumber and cherry tomatoes.
Rinse the onion draining well with hands and add to the bowl with the other vegetables. Then add the vinegar, sugar and olive oil, salt, pepper and stir with a spoon. Serve on a plate and sprinkle with olives, oregano, feta cheese, capers and sprinkle with some olive oil.
- 2 kg eggplant flasks
- 1 cup. Parmesan
- 1/2 cup. toast
- some olive oil
- some salt
For the meat sauce
- 750 grams. minced beef meat
- 1 onion, finely chopped
- 2 cloves garlic
- 800 grams. chopped tomatoes
- 1 bay leaf
- 1 stick cinnamon
- 1/4 cup. olive oil
- 1/3 cup. cognac
- 1 pinch sugar
- freshly ground pepper
For the bechamel sauce
- 150 grams. butter
- 150 grams. flour
- 1 1/2 liter of fresh milk
- 1 small onion
- 2 cloves
- 1/2 tsp nutmeg
- 2 eggs
- white pepper
For the meat sauce
In a wide pot, heat the olive oil and saute the minced meat, spreading it, without n ‘mix then.
Allow to cook well on each side to avoid being wet with continuous stirring.
After spending 7-8 add the chopped onion and whole garlic and continue sautéing for 5-6 extra.
Then add the brandy and add all the other ingredients: bay leaves, cinnamon, sugar, tomatoes, salt and pepper.
Let cinnamon n ‘flavor for 5 the sauce and remove. Simmer the meat for about 20 to 25, up to drink all of the fluids.
Meanwhile, wash, remove the stem and cut the eggplant into slices 1 cm thick.
The spread on trays, the sprinkle with a little olive oil and season with salt. Bake in a preheated oven at 200 ° C for 10.
For the sauce
In small saucepan, heat the milk, putting into the whole onion where we nailed onto the 2 cloves.
Do not boil, just heat up. In saucepan, heat the butter has melted, add the flour, stirring with wire, cooked gently for 2-3.
Little by little, always stirring with a whisk, add milk (remove the onion with cloves) to the cooked flour with butter.
Add all the remaining ingredients: nutmeg, salt, pepper (except the eggs).
Continue to stir occasionally until the cream thickens (still over medium heat) for about 7-8. Then, after tie, the remove from heat.
One by one add the eggs, stirring it with the wire with quick movements. Pour 2 tablespoons of the béchamel sauce in the meat and stir.
For set up
Grease a fireproof dish oblong or oblong baking dish and sprinkle with breadcrumbs.
Spread through half the eggplant and sprinkle with half the cheese.
Spread over half the meat sauce, lay the remaining eggplant, sprinkle with remaining cheese and drizzle with the remaining mince.
Spread the cream on the moussaka and bake in a preheated oven at resistance, at 180 ° C, in the last rack, about 50, until well browned surface. Let cool slightly (to cut) and serve.
Sfougato with potatoes (Omelet)
- 1 Cup of olive oil
- 3 Large potatoes
- 5 eggs
Peel the potatoes and cut small cubes. Pour olive oil in a pan, and when the pan heat up well, add the potatoes.
Cover the pan, lower the heat and cook the potatoes for about 20 minutes. In a bowl we break and beat the eggs with pepper and salt.
When the potatoes are cooked, add them into the bowl with the eggs and mix well. Let the pan a little oil and pour the mixture.
Bake the omelet from mlia first side and a pot lid to turn on the other. Serve the omelet hot.