This Greek island recipe, from the Cyclades, specifically Tinos, attests to the creative ways in which Greek cooking evolved, using both local and everyday ingredients to create delicious, regional specialties. This Greek recipe from the island of Tinos calls for artichokes, one of the island’s most prized local cultivations. I’ve adapted it for American cooks and call for frozen artichokes and pita rounds as the bread.
To make this, you will need:
1/2 teaspoon freshly grated nutmeg
16 large fresh or thawed frozen artichoke hearts
3 tablespoons butter plus extra for buttering the pan
1/4 cup (60 ml) extra-virgin Greek olive oil
2 large red onions very finely chopped
3 garlic cloves minced
3 - 4 rounds of pita bread torn into 1- to 2-inch pieces and lightly toasted under the broiler, to crisp (not to burn)
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
Grated zest of 1 lemon
1 1/2 cups (150 g) grated graviera or other mild, yellow sheep's-milk cheese
3 large eggs whisked with 2 ½ cups of milk
You can find the full recipe on my website at www.dianekochilas.com/tinos-a...
Негізгі бет Тәжірибелік нұсқаулар және стиль How to make Tinos artichoke bread pudding
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