Pizza Gialla: Peppery Cornbread with Cheese from Southern Italy

Tuesday June 9th, 2015Sunday November 29th, 2020 aglaia Leave a comment

This ‘yellow pizza’, as its name implies, is a savory, rich and gluten-free cake that is often added to vegetable and greens’ soups in the Italian south.

From my Mediterranean Hot and Spicy

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Unlike American cornbread here the cornmeal cooks in milk until almost as thick as polenta, and then it is mixed with cheese, eggs and hot peppers. The hearty cornbread is delicious on its own, but I also like to serve it along grilled vegetables. Dice any leftover bread, dry it in a low oven and keep in an air-tight bag to add to vegetable or bean soups, as Italians do, or mix with yogurt for a hearty breakfast.

Serves 6-8 (more…)

Patatopita, Potato Pie

Tuesday June 9th, 2015Monday January 18th, 2021 aglaia 2 Comments

Based on Athanasia Moraitis’, my late mother in law’s, recipe, which, according to Costas was a dish his grandmother taught his mother to make. It resembles Gratin Dauphinois, or a potato frittata with olive oil and feta cheese. It is addictive and because we cannot stop eating it, we don’t make it often…

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Serves 8-10

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Pumpkin or Squash, Leek, Walnut, and Cheese Tart

Tuesday June 9th, 2015Monday October 17th, 2022 aglaia Leave a comment

One of the hearty fall dishes we love to make using the large supply of squash and pumpkins our neighbor Maria piles up in her farm-stand.

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Serves 6-8 people (12-13’’ pie or pizza pan) (more…)

Charcoal-grilled Oyster Mushrooms with Garlic-Lemon-Honey Glaze

Tuesday June 9th, 2015Wednesday December 2nd, 2020 aglaia Leave a comment

They are absolutely delicious, extremely easy to make and can be served as main course, accompanied by bulgur pilaf that complements beautifully the mushrooms’ earthiness.

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Serves 3-4 as main course

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Patates Riganates – Roasted Potatoes with Garlic, Lemon and Oregano

Tuesday June 9th, 2015Monday January 18th, 2021 aglaia 1 Comment

Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the roasted lamb —so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor.

Adapted from Foods of the Greek Islands (Houghton Mifflin)

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On the special days when a leg of lamb or a chicken is roasted, the potatoes may also be cooked in its juices. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the sauce.

Makes 4 to 6 servings

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