• RECIPES

Recipe Directions

Melt in a deep fry pan 2 tablespoons butter over medium to high heat and read the secrets to success for the perfect risotto. Sauté the cut onion for a few minutes to become transparent. Add the garlic. Let for 1′ and remove.

Lower the heat to medium and add the rice. Mix for 2′-3′ to oil the rice. Put the wine and let it evaporate, mixing.

Add ½ cup hot broth. Each time the rice absorbe the liquids, add the next broth. The process takes about 20′-25' until the rice boils.

Towards the end of the cooking, add the smoked eggplant crumb and mix well. Season with salt and pepper. Finally, add the kefalotyri, the last tablespoon of butter and mix.

Serve immediately on hot plates and garnish each plate with grilled tomato salad, with rocket salad leaves and a few gruyere peels.

For the roasted cherry tomatoes:

Choose some cherry tomatoes, cut them in half, place them in a baking tray, season with salt and pepper and sprinkle with olive oil and a little balsamic. Bake at 200ºC for 20′.

Let them cool. Sprinkle with chopped fresh basil. Mix well and set aside.

We can use them in many foods or salads to reinforce the taste of a dish.

How to smoke eggplants:

To smoke the eggplants we need an open flame, for example a grill, a fireplace or gas.

Let the eggplant on the grill, turning it regularly until it is change color on the outside.

If we do not have a grill or a fireplace, put a knife in the eggplant and burn it outside, turning it around. After the burning is over, bake it in the oven until it is ready.

Let the eggplants in a strainer for a while, carve them to drain, after they cool down, cut them in half and remove their crumbs with a spoon. Melt their insides with a fork and use it in salads, purées, sauces, risotto, etc.