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Every particular and strange food you ate around the world, every special flavour or taste you felt, something you can't usually find in your kitchen
Members: 6
Created By: antonio
Latest Activity: May 22
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Kokoretsi Greek barbecue
Started by Monique May 22.
Eat..touching the sky.. 3 Replies
Started by Francesca. Last reply by Francesca Mar 27.
TAMALES WITH IGUANA MEAT
Started by antonio Mar 5.
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Comment by Monique on May 22, 2008 at 12:47pm -
Il giorno in cui la cottura dell’agnello allo spiedo diventa un vero e proprio rito è la Domenica di Pasqua. In tutta la Grecia, i cortili, i campi ed ogni spazio all’aperto vengono occupati dallo spiedo e dai “partecipanti al banchetto”. Le interiora dell’agnello sono già state usate per la zuppa del giorno precedente, la tradizionale “maghiritsa”, oppure vengono fatte sempre allo spiedo per il “kokoretsi” (interiora allo spiedo). Lo spiedo gira lentamente ed un aiutante passa di tanto in tanto sul corpo dell’agnello arrostito una foglia impregnata del tradizionale “ladorigani” (misto di olio ed origano) e limone. La cottura dell’agnello pasquale è una funzione sacra ed una festa. Qualsiasi passante può avvicinarsi e prendere il suo assaggio accompagnato da un bicchierino di vino per scambiarsi gli auguri
Tratto da Ente nazionale per il turismo greco
www.ente-turismoellenico.com/05Eventi/0503Pasqua.html
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Nuts sauce
For 6 people you need:
500g of spaghetti
100 gr of shredded walnuts
100 gr of thick cream
5 spoons of bread crumbs
5-6 spoons of extra-vergine olive oil Garda dop
2 cloves of garlic
1 big chili pepper
5-6 spoons of grated parmigiano reggiano
Jamaica's pepper grated at the moment
a pinch of salt
A spoon of minced parsley
Make the spaghetti cook into salted boiling water; meantime heat up into a frying pan the extra-vergine olive oil with the 2 cloves of garlic and the entire chili pepper. When the oil will be tasty and the garlic gilded, add the bread crumbs and brown it for a while; than add the nuts and the cream, mix all together and warm it for a while.
Take away the garlic pieces and the hot pepper, than put aside the sauce; bolt down the spaghettoni 4 minutes before the time indicated on the package and keep the baking water. Put the pasta into a bowl with 3-4 half cups of water and end the cooking on high fire; incorporate the grated parmigiano, the Jamaica's pepper and the parsley. Serve the spaghetti hot.
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