Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, papoutsakia with zucchini from the islands by my mother. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek recipe which receives its name from the resemblance of its shape with little shoes. To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the eggplants are first seasoned and baked until soft and sweet. This delicious recipe for kolokithia yemista (or Greek-style stuffed zucchini) makes a savory dish that's a staple of summer.
Papoutsakia with zucchini from the islands by my mother is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Papoutsakia with zucchini from the islands by my mother is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have papoutsakia with zucchini from the islands by my mother using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Papoutsakia with zucchini from the islands by my mother:
- Make ready 4 kg zucchinis (8-10 medium-sized zucchinis)
- Make ready 250 g kefalotyri (Greek traditional hard salty yellow cheese)
- Get 4-5 eggs
- Prepare 4 heaping tbsp flour
- Make ready about 1/2 cup oil
- Make ready 1 can evaporated milk
- Prepare hot water or the juice from the zucchinis (you should measure it using the can of the evaporated milk)
- Make ready salt
- Make ready pepper
Spread béchamel on top and again, sprinkle with cheese. In a large stockpot place the olive oil and heat it on medium high until it is hot. Basically i spoke with my mother recently and told her how i cooked papoutsakia and she got jealous. so she made also and send me back a step by step preparation. Papoutsakia, Little Shoes. by: First We Eat.
Instructions to make Papoutsakia with zucchini from the islands by my mother:
- Boil the zucchinis for approximately 20 minutes.
- Place the zucchinis in the oven's baking tray after cutting them in the middle and removing the filling with a teaspoon.
- Cook the filling in the frying pan with oil and salt until all its liquids are absorbed.
- For the béchamel sauce, start with the olive oil, then the flour, the milk little by little (after you have watered it down with either the water or the stock), the eggs and mix until you have a béchamel sauce that is neither too thick or too runny and finally, add the filling of the zucchinis and combine.
- Set the béchamel aside to cool a little (it should be tepid) and add the 200 g kefalotyri.
- Fill the zucchinis with the stuffing and sprinklethe top with the 50 g of kefalotyri that you have left.
- Bake at 200°C for 45 minutes.
This classic greek comfort food dish derives it's name from the action of stuffing the eggplant or filling the shoes. There are many different ways to create this dish and this classic combination of eggplant, zucchini, garlic and onion hits the. My mother, my aunts, and my grandmother were all marvelous cooks, but I never saw any of them with a cookbook. I'm certain there wasn't one in the house. The same dish tasted differently from the kitchen of each of them, each with something special from their Greek heritage.
So that is going to wrap this up for this exceptional food papoutsakia with zucchini from the islands by my mother recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
