GREEK PASTA with a delicious Greek Wine of your choice!!

Italians are famous for their pasta dishes, yet you may also try a pasta recipe..the Greek way !!

Ingredients

• Pepper
• 2 tomatoes (large)
• Salt
• 250gr (1/2 lb) oz feta cheese
• Olive oil (try a delicious extra virgin olive oil from Greece)
• 450gr (1lb) dried penne or rigatoni or other sturdy pasta
• Parsley
• Oregano
• 1lemon
• 150gr (1/3 lb) olives (preferably Kalamata)
• 3 artichoke bottoms

Directions

1.Boil pasta and prepare it al dente (slightly less time than what it reads on the box).
2.While the pasta boils, chop up the tomatoes and artichokes and place in a large bowl.
3.Clean and chop the olives and toss in the bowl with the chopped vegetables.
4. Crumble the feta cheese and add to the bowl.
5. Sprinkle some oregano, parsley, salt and pepper to the mix. 6. Add 2 teaspoons of fresh lemon juice and 2 teaspoons of olive oil.
7. Toss everything together.
8. When the pasta is ready, drain and return to the pot while still hot.
9. Add the vegetable micture to the pasta, slowly mixing it in.
Serve hot together with a glass of a delicious crisp & aromatic Moschofilero, or a fresh Roditis by Lafazanis Winery.

www.lafazanis.gr

GRATIN D' AUBERGINES.... une RECETTE DE CUISINE TRADITIONNELLE GRECQUE

Gratin d'aubergins, version allégée pour environ 4 personnes



• Couper 2 aubergines moyennes en tranches. Les déposer dans un plat allant au four et ajouter 1 C.S. de sel, ainsi que 1,5 dl d'huile d'olive.
• Faire cuire 30 minutes environ à 200 degrés.
• Pendant ce temps, préparer une sauce avec 3 tomates, 2 oignons hachés finement, un peu de sel, que l'on fera cuire env. 10 minutes dans une petite casserole.
• Passer ensuite au mixer.
• Déposer par couches successives dans le plat à gratin (2 ou 3 couches):

aubergines grillées, sauce tomates et fromage râpé.
Faire gratiner au four.
Servir en accompagnement, avec du pain, ou comme "metze".

Meilleur appariement soit avec un réfrigérée Retsina, ou avec un Roditis  & Savatiano!

Stuffed Tomatoes with Rice and Ground Beef - Recipe for "Yemista"...

This recipe is a staple of the summer season when tomatoes are abundant and at their peak. You can also use the same filling for peppers, zucchini, or any other vegetables that may be available.

The recipe below made enough filling for six large tomatoes and 3 medium zucchini. You can adjust it according to your needs. Feel free to add raisins, pine nuts, or slivered almonds if you like.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 6 - 8 Servings

Ingredients:

• 6 large tomatoes
• 3 medium zucchini
• 3 large potatoes, peeled and sliced in wedges
• 1/2 cup sugar
• 1 lb. ground beef
• 1/2 cup olive oil, plus more for drizzling
• 1 large onion, minced
• 2 cloves garlic, minced
• 1 cup fresh parsley, minced
• 6 tbsp. uncooked rice
• 2 tbsp. tomato paste
• 1/2 cup tomato sauce
• 1/2 cup breadcrumbs
• 6 pats of butter or margarine
• A pinch of ground nutmeg
• Salt and pepper to taste

Preparation:

Prep the vegetables:

When I slice the tops of the tomatoes, I like to leave a small piece attached to the base to act as a hinge for the tomato top. This helps to keep the tops matched to the bottoms. Sprinkle a tsp. of sugar in each tomato cavity to help reduce the acidity.

Using a spoon, scoop out the tomato flesh and reserve in a bowl. Be careful not to pierce through the skin of the tomatoes. Scoop out the zucchini and add their flesh to the bowl. Using a food processor or food mill, process the pulp until you have a chunky liquid. Set aside.

Prepare the stuffing:

Brown the ground beef in a large skillet. When all the pink has disappeared, add the olive oil. Add the onions and saute until translucent. Add the garlic and saute until fragrant, about a minute.

Add the parsley, rice, half the tomato pulp puree, tomato paste, and tomato sauce. (The paste is added to deepen the flavor and also to improve the color of the sauce.) Season with nutmeg, salt and pepper. Allow the sauce to simmer and reduce a bit so that it is not too runny. The uncooked rice will begin to absorb the excess liquid as it cooks.

Stuffing the vegetables:

Drizzle some olive oil in the bottom of a rectangular pan. Assemble the vegetables in the pan and use the potato wedges to keep the vegetables upright. (I also like to put in some carrots because they sweeten the sauce as they roast.)

Preheat the oven to 350 degrees.

Stuff the tomatoes and zucchini about 3/4 full. Replace the caps and sprinkle the tops with breadcrumbs. Place a pat of butter or margarine on each top. Pour the remaining pulp puree in the bottom of the pan and season the vegetables with salt and pepper.

Bake for about an hour or until the vegetables have become tender and cooked through. For best results you can lower the heat to 275 and let the vegetables slow roast for a few hours.

The flavors develop as the vegetables sit so they can be enjoyed even more as leftovers the next day.

 Stuffed Tomatoes with Rice and Ground Beef -"Yemista" is ideal pairing to either a fresh & aromatic Prorogos Retsina Lafazanis ,a  Selection Lafazanis White  or a Chrisohoou Rapsani White (Blanc de Noir Xinomavro & Roditis).