Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, papoutsakia with zucchini from the islands by my mother. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Papoutsakia with zucchini from the islands by my mother is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Papoutsakia with zucchini from the islands by my mother is something that I have loved my entire life. They’re nice and they look fantastic.
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. The zucchini is hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust.
To get started with this recipe, we have to prepare a few components. You can cook papoutsakia with zucchini from the islands by my mother using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Papoutsakia with zucchini from the islands by my mother:
- Take 4 kg zucchinis (8-10 medium-sized zucchinis)
- Take 250 g kefalotyri (Greek traditional hard salty yellow cheese)
- Make ready 4-5 eggs
- Take 4 heaping tbsp flour
- Prepare about 1/2 cup oil
- Prepare 1 can evaporated milk
- Get hot water or the juice from the zucchinis (you should measure it using the can of the evaporated milk)
- Get salt
- Make ready pepper
This classic greek comfort food dish derives it's name from the action of stuffing the eggplant or filling the shoes. In a large stockpot place the olive oil and heat it on medium high until it is hot. Download Papoutsakia stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Papoutsakia stock photos and royalty-free images.
Steps 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.
Zucchini's father, whose likeness decorates the kite, is long gone, and an unfortunate accident soon removes Zucchini's mother from the picture. Also, because "My Life as a Zucchini" is an animated film — a loving work of stop-motion cartoon handicraft and a long-shot Oscar nominee — it is more. An all-time classic and favorite traditional Greek recipe from Dimitris Skarmoutsos with rich bechamel, minced meat Sprinkle with cheese and fill them with meat sauce. Spread béchamel on top and again, sprinkle with cheese. See how to make Papootsakia in a fun way with EllinikesSintages and enjoy!
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