Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, papoutsakia with zucchini from the islands by my mother. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Papoutsakia with zucchini from the islands by my mother is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Papoutsakia with zucchini from the islands by my mother is something which I have loved my whole life.
Papoutsakia with zucchini from the islands by my mother Recipe by Cookpad Greece - Cookpad Papoutsakia with zucchini from the islands by my mother Papoutsakia (stuffed zucchinis in this case) is a traditional recipe with zucchini and béchamel sauce that is completely. more In a large skillet over medium high heat, sauté the meat (or breadcrumbs), onion, and garlic in olive oil until tender, then add the reserved zucchini pulp, herbs, parsley, wine and salt and pepper to taste. Lay the zucchini on a lightly oiled baking pan and fill zucchini with the filling. Wash and trim the stems off of the zucchini. Peel most of the skin off allowing a few strips to remain.
To begin with this particular recipe, we must prepare a few ingredients. You can have papoutsakia with zucchini from the islands by my mother using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Papoutsakia with zucchini from the islands by my mother:
- Get 4 kg zucchinis (8-10 medium-sized zucchinis)
- Make ready 250 g kefalotyri (Greek traditional hard salty yellow cheese)
- Prepare 4-5 eggs
- Make ready 4 heaping tbsp flour
- Get about 1/2 cup oil
- Take 1 can evaporated milk
- Make ready hot water or the juice from the zucchinis (you should measure it using the can of the evaporated milk)
- Get salt
- Prepare pepper
They are traditionally stuffed with a minced meat sauce, then topped with bechamel sauce and baked in the oven. Kat's mother in law was a phenomenal talent in the kitchen; creating all of the classic Greek favourites but also regional dishes from her home Island of Zakynthos. Regretting not recording the recipes of her own Grandmother's, Kat was not going to miss the opportunity to record the recipes and stories of her mother in law Sophia. My mom would use cheese instead of a bechamel sauce.
Instructions to make Papoutsakia with zucchini from the islands by my mother:
- Boil the zucchinis for approximately 20 minutes.
- Place the zucchinis in the oven's baking tray after cutting them in the middle and removing the filling with a teaspoon.
- Cook the filling in the frying pan with oil and salt until all its liquids are absorbed.
- For the béchamel sauce, start with the olive oil, then the flour, the milk little by little (after you have watered it down with either the water or the stock), the eggs and mix until you have a béchamel sauce that is neither too thick or too runny and finally, add the filling of the zucchinis and combine.
- Set the béchamel aside to cool a little (it should be tepid) and add the 200 g kefalotyri.
- Fill the zucchinis with the stuffing and sprinklethe top with the 50 g of kefalotyri that you have left.
- Bake at 200°C for 45 minutes.
Regretting not recording the recipes of her own Grandmother's, Kat was not going to miss the opportunity to record the recipes and stories of her mother in law Sophia. My mom would use cheese instead of a bechamel sauce. I put the egg whites in the meat sauce towards the end before putting in the oven and covering with cheese. Melitzanes papoutsakia' recipe - Variations ( Recipe by My Greek Dish ) To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the eggplants are first seasoned and baked until soft and sweet and then stuffed with a delicious tomato based meat sauce, topped with a cheesy béchamel sauce and baked to. Following two successful and award-winning seasons, Season Three of My Greek Table, focuses on the culture and cuisine of Greece's coastal areas and islands.
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