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Pastichio with beef, aubergine and crispy cheese topping

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Print Recipe Pastichio with beef, aubergine and crispy cheese topping Pastichio is the ultimate sharing dish. Usually made on weekends, when dinners can last until the wee hours of morning. We invite friends, serve with a salad and dig in. Our crispy cheese topping was born from trying to find an alternative to a traditional … [Read more…]

Mushroom magiritsa, a Mediterranean chowder

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A symphony of textures and flavor this chowder is made with four different kinds of mushrooms, lettuce, scallions seasoned with dill and lemon. Magiritsa is a traditional Greek chowder made with sheep’s innards, lettuce and scallions. The meal breaks the 40 day Lenten fast and is served right after midnight strikes on Holy Saturday. Magiritsa … [Read more…]

Broccoli zucchini and eggplant Pastitsio with yogurt béchamel

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A pastitsio is a baked layered pasta dish.  On the bottom is a layer of bucatini in the middle a layer of a ragù alla Bolognese and topped with a layer of béchamel sauce. Ours is made with a tomato-less broccoli zucchini and eggplant ragù and topped with a yogurt béchamel sauce.   Save Save … [Read more…]