I am looking for a greek spaghetti recipe?!
Answers: Does anyone have one?
Recipe for Greek Pasta
(inspired by the Fountain Cafe in Port Townsend)
This Greek pasta is a dish we first had at the Fountain Cafe, but we have adapted and amended to even better suit our own tastes and culinary inclinations.
INGREDIENTS
1 lb dried penne or rigatoni or other sturdy pasta
8 oz feta cheese
1 tsp grated lemon peel
1 pickled lemon, cut into 1/2" chunks (optional)
1 large tomatoe or 2 medium tomatoes
1 small can of artichoke bottoms (real artichoke bottoms are even better than canned) cut into 1" chunks
6 oz black oil cured olives PITTED
1 big handful of parsley
1 tsp oregano
1 tsp red pepper flakes (more or less)
some olive oil, to taste
pepper to taste
INSTRUCTIONS
Bring 4 or 6 quarts of water to boil and prepare the pasta al dente according to the instructions on the box. There is a lot of variation of cooking times. Most pastas are ready in less than 10 minutes, but Copolla makes some great pastas that take as long as 20 minutes to get al dente.
You can prepare various ingredients while the water comes to a boil and the pasta cooks.
As soon as the pasta is ready, crumble in the feta cheese and toss it so the cheese melts and the pasta doesn't stick together.
Now add the rest of the ingredients. If you don't have any or don't like pickled lemons, just make sure you put in the lemon peel instead. You can use artichoke hearts intead of bottoms if you want. You can use fresh oregano instead of dried. Feel free to experiment with different types of olives. Obviously, you can adjust the quantity of red pepper flakes to your taste.
If the final mix seems a bit dry, add some olive.
Toss it all together and serve.
Try this one, it always is a winner for me:
Greek Spaghetti
Serve with garlic bread, a nice salad, and maybe a bottle of wine."
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr
Original recipe yield: 8 servings
INGREDIENTS
1 pound spaghetti
1/4 pound Romano cheese, grated
1/4 pound shredded mozzarella cheese
1/4 pound shredded provolone cheese
1/2 cup margarine, melted
1 pinch garlic powder
DIRECTIONS
In a large pot of lightly salted boiling water, cook the spaghetti 8 to 10 minutes, until al dente, and drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a bowl, mix the Romano cheese, mozzarella cheese, and provolone cheese. In a separate bowl, blend the melted margarine and garlic powder.
Cover the bottom of the prepared dish with 1/3 of the cooked spaghetti, top with 1/3 of the cheese mixture, and drizzle with 1/3 margarine mixture. Repeat layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.)
Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly brown.
lamb leg
red wine
rosemary
onion
garlic
carrot
celery
tomatoes
penne
cut the lamb into chunks and brown them in olive oil
take out of oil and add onion, celery and carrot
add garlic and rosemary
return lamb to pan and add tomato paste and cook for 4 minutes
add canned tomatoes and cover lamb with red wine and beef stock
cover and simmer on low for an hour or braise in 325 degree oven until lamb is tender
when lamb is done, strain out the liquid and reduce until somewhat thick and return strained out parts to sauce and toss in penne
eat
if your are a spaghetti lover you will love this.my kids call it Vesuvius and they ask for it once a week.you boil spaghetti for about 10'.strain it .serve in a large plate add feta cheese,a leaf of basil,a few leafs of fresh mint and a chili pepper cut very fine.add two spoon fulls of olive oil,salt and mix them all up.its easy to make,its cheap and its all the way Greek. my regards from Athens Greece.
You should try Pastisio if you want something that is greek and tastes like spaghetti, it's really good and has an amazing bechemel sauce on top, I have a great family recipe,e-mail me for it if you would like it because I have to find it. Good Luck and Happy Feasting!!
-Little Chef