Call Us: +30 6934620501 or +30 2284024879|information@abettergreece.com

Pasta and rice

//Pasta and rice
Pasta and rice 2017-09-05T19:03:38+00:00

GREEK RECIPES

GREEK RECIPES FOR PASTA AND RICE

PHOTOGRAPH OF THE GREEK DISHGREEK RECIPES FOR PASTA AND RICE
makaronia me kima in Greek recipes

makaronia me kima in Greek recipes

Spaghetti with meat sauce (makaronia me kima)
SERVES 4-5

500 gr spaghetti
Salt
½ cup butter
Grated cheese
Tomaoe sauce with minced meat
Put on plenty of salted water to boil. When the water reaches the boiling point, add the spaghetti and cook, stirring from time to time. As soon as the spaghetti is done, drain it, quickly rinse it under cold water and place the butter into the pot with the spaghetti. Serve topped with the sauce and a sprinkling of grated cheese.
Makaroni in tomato sauce in Greek recipes

Makaroni in tomato sauce in Greek recipes

Makaroni in tomato sauce (makaronaki kofto me saltsa domatas)
SERVES 4

500 gr macaroni
500 gr tomatos
1 onion finely chopped
1 clove garlic, finely chopped
½ cup olive oil
Pinch of sugar
½ cup grated salty cheese
Heat the oil and sauté the onion, add the tomatoes, peeled and put through a food mill, the parsley, the garlic, sugar, salt and pepper, and let the sauce simmer. Boil the macaroni in salted water, drain and add to the cooked sauce. Mix well and bring to the boil. Serve with a sprinkling of grated cheese.
Spaghetti with tomato sauce in Greek recipes

Spaghetti with tomato sauce in Greek recipes

Spaghetti with tomato sauce (makaronia me saltsa domatas)
SERVES 4

500 gr spaghetti
Salt
½ cup butter
Grated cheese
Tomato sauce
Bring plenty of salted water to a boil and add the spaghetti. When it is tender, drain it and pour the hot butter over it. Top with the tomato sauce and sprinkle with grated cheese.
yuvetsiBaked manestra (Youvetsi)
SERVES 4

500 gr manestra (rice-like pasta)
4 ripe tomatoes
3 medium onions, finely chopped
2 cloves garlic, finely chopped
1 cup olive oil
Pinch of salt
1 cup grated cheese
Salt, pepper
Heat the oil in a pot and brown the garlic and onion. Add the tomatoes, peeled and put through a food mill, the sugar, salt and pepper, and let the sauce boil for a few minutes. Add hot water (approximately 2 ½ cups water for each cup of manestra), and when it boils, put the sauce in an earthenware baking dish, add the manestra and bake in a pre-heated moderate oven. A short time before the manestra is completely cooked, stir it, sprinkle grated cheese over the top and continue baking until done. Serve hot.
baked makaroni in Greek recipes

baked makaroni in Greek recipes

Baked macaroni (Makaronaki Kofto sto Fourno)
SERVES 4-5

500 gr macaroni
150 gr melted butter
½ cup kefalotiri cheese, grated
200 gr kasseri cheese
Salt, pepper
Boil the macaroni in salted water and drain. Add half the kefalotiri, the pepper and the butter, and stir. Put 1/3 of the macaroni into a buttered baking pan. Add half the kasseri, cut into cubes. Continue with another layer of macaroni, kasseri, and a final layer of macaroni. Sprinkle the remaining kefalotiri over the top and dot with small pieces of butter. Bake for about fifteen minutes.
Pastitsada in Greek recipes

Pastitsada in Greek recipes

Meat and spaghetti, a specialty of Corfu (Pastitsada)
SERVES 4-5

1 kg veal
1 cup olive oil
½ cup red wine
4 ripe tomatoes or 1 tablespoon tomato paste
3 medium onions, finely chopped
2-3 cloves garlic, halved
Pinch of cinnamon
2 whole cloves
Pinch of sugar
Salt, pepper
500 gr thick spaghetti
Grated cheese
Wash the meat. With the point of a knife, make slots in several places and put a piece of garlic, dredged in salt and pepper, into each slot. Heat the oil in a pot and brown the onions with the meat. Add the wine, the tomatoes, peeled and put through a food mill and the rest of the ingredients except for the spaghetti and grated cheese. Let simmer for about 2 hours. Boil the spaghetti in plenty of salted water, drain and serve, topped with sauce and grated cheese. Serve the meat separately on a platter with the rest of the sauce.
mussels with rice in Greek recipes

mussels with rice in Greek recipes

Mussels and rice (midopilafo)
SERVES 6

1 kg mussels
2 cups rice
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 cup olive oil
3-4 ripe tomatoes
½ cup white wine
Salt, pepper
Scrape the mussels well, cut off their beards and wash them. Put them in a pot with a little water and steam them until they open. Drain and reserve the liquid. Heat the oil and sauté the garlic and onion. Add the wine first, then the tomatoes, peeled and put through a food mill, and finally the salt and pepper. Let the sauce cook for 15 minutes. Then add the liquid from the mussels, adding water if necessary, to make 4 cups in total. As soon as it comes to a boil, put in the mussels and rice and stir well. Simmer until the rice is tender.
pilafi me thalassina in Greek recipes

pilafi me thalassina in Greek recipes

Rice with seafood (pilafi me thalassina)
SERVES 6

2 cups rice
300 gr mussels
300 gr oysters
300 gr shrimp
1 clove garlic, finely chopped
Salt, pepper
Parsley, finely chopped#3 tablespoons olive oil
Scrape the mussels and oysters and wash them well. Cut the beards off the mussels. Put them in a pot with a little water and steam them until the shells open. Boil the shrimp in slightly salted water. Drain off and reserve the liquid. Heat the oil in a pot and sauté the rice and garlic lightly. Add the seafood, parsley, salt and pepper. Put in the liquid from the shrimp, with water added if necessary, to make up to 4 cups. Cover the pot and simmer for 20 minutes.
lentils with rice in Greek recipes

lentils with rice in Greek recipes

Lentils and rice (fakorizo)
SERVES 4

250 gr lentils
1 cup rice
1 cup olive oil
2-3 ripe tomatoes
1 onion, finely chopped
Salt, pepper
Pinch of cumin (optional)
Pick and wash the lentils and put them on to boil in a pot of water. When the water boils, drain them and put them into fresh water, adding the tomatoes, peeled and put them through a food mill, and the salt and pepper. When the lentils are half done, add the cumin, rice and a little more hot water if needed, and simmer. Heat the oil in a frying pan and brown the onion. Pour the oil and the onion over the lentils and rice and serve hot.
Greek spinach with rice in Greek recipes

Greek spinach with rice in Greek recipes

Spinach rice (spanakorizo)
SERVES 6

1 kg spinach
½ cup rice
4-5 spring onions, finely chopped
1 bunch parsley, finely chopped
¾ cup olive oil
Juice of 1-2 lemons
Salt, pepper
Pick, wash and blanch the spinach. When it has cooled, squeeze it to remove all excess liquid, and chop it up. Heat the oil in a pot and brown the onions. Add the spinach, a little water and the salt and pepper. A short time before the spinach is cooked, add 1 more cup of hot water and when it comes to a boil, put in the rice and parsley. Cover the pot and simmer for 15-20 minutes. Serve the spinach rice with lemon juice.
Rice with leeks in Greek recipes

Rice with leeks in Greek recipes

Rice with leeks (prassorizo)
SERVES 4

1 kg leeks
½ cup rice
1 tablespoon tomato paste
¾ cup olive oil
Dill weed, finely chopped
Salt, pepper
Slit the leeks down the sides and wash them well. Cut them into slices. Heat the oil in a pot and brown the leeks. Add the tomato paste, mixed with a little water, the salt and pepper, and enough water to cook the leeks. Just before they are done, add one more cup of hot water and when it boils, add the rice and dill weed. Cover the pot and simmer for 15-20 minutes.
rice with shrimps in Greek recipes

rice with shrimps in Greek recipes

Shrimps and rice (pilafi me garides)
SERVES 5

1 1/2 pounds shrimps
1 medium onion
3 stalks celery
1 1/2 cups oil
1 medium onion, chopped
1 1/2 pounds tomatoes, peeled, strained or 1 tablespoon tomato paste diluted with 1 cup water
2 1/2 cups raw rice
Salt
Wash the shrimps and put into pot. Add enough water to cover. Add salt and whole onion and celery, and bring into boil. Cook for 5 min. Remove the shrimps with slotted spoon and keep the liquid. Shell and devein the shrimp. Heat the oil in pot. Sauté chopped onions until light golden. Add shrimps, turning 2 or 3 times. Add tomatoes (or tomato paste). Cook about 5 min. more, and then remove shrimps. Set aside and keep warm. Measure liquid in which shrimp were boiled, allowing 2 1/2 cups. for each cup of rice. Add liquid to the pot with the tomato sauce. Bring to the boil and add the rice. Stir for the first few minutes to prevent sticking. Cook about 12 to 15 min. until the rice is tender but has not absorbed all of the liquid. Add 2/3 of the shrimps. Mix well. Remove the pot from the heat. Cover with a clean towel and cover the towel with the lid. Let stand 5 to 10 min., until all liquid is absorbed. Mold rice into a pyramid shape. Garnish with remaining shrimp.
Tomatoes and rice in Greek recipes

Tomatoes and rice in Greek recipes

Tomatoes and rice (domatorizo)
SERVES 4

2 cups rice
3-4 ripe tomatoes
½ cup olive oil
1 clove garlic, finely chopped
1 medium onion, finely chopped
Salt, pepper
Heat the oil in a pot and sauté the garlic and onion. Add the tomatoes, peeled and put through a food mill, and let the sauce boil for a few minutes. Then add the rice, salt and pepper and stir. Cover the pot and simmer for 15-20 minutes over very low heat.
Cabbage and rice in Greek recipes

Cabbage and rice in Greek recipes

Cabbage and rice (lahanorizo)
SERVES 5

1 medium head of cabbage, finely chopped
1 cup rice
1 onion, finely chopped
1 cup olive oil
Parsley, finely chopped
Salt, pepper
Juice of 1 lemon
3 ripe tomatoes
Heat the oil and sauté the cabbage and onion. Peel the tomatoes, put them through a food mill and add them, along with the salt and pepper. When the cabbage is almost done, add the rice, parsley and salt and continue to cook until the rice is tender. Serve the cabbage and rice with lemon juice.
pasticio in Greek recipes

pasticio in Greek recipes

Pasticcio (pastitsio)
SERVES 6-8

500 gr macaroni for pastitsio
½ cup butter
Salt, pepper
2 eggs beaten
1 ½ cup grated cheese
Bechamel sauce (see sauces)
Tomato sauce with meat (see sauces)
Bring plenty of salted water to a boil. As soon as it reaches boiling point, put in the macaroni and stir for time to time. When the macaroni is done, drain it. Put half in a baking dish, sprinkle half the grated cheese on it and cover with the meat sauce. Then add the rest of the macaroni, sprinkle with cheese again and pour the melted butter over it. Top the pasticcio with béchamel sauce, to which the eggs have been added. Sprinkle the rest of the cheese on top and bake in a moderate oven for about 40 minutes.
noodles in Greek recipes

noodles in Greek recipes

Noodles (hilopites)

1 kg square noodles
1 teacup grated kefalotyri
Tomato sauce (see recipie)
1 teacup butter
Salt
Pepper
Boil plenty of salted water in a large pot. Add the square noodles and boil until cooked. Remove from pot and drain. Melt the butter and return the noodles in the pot. Mix well the butter with the noodles. Serve with tomato sauce and grated cheese.
Spaghetti with garlic sauce in Greek recipes

Spaghetti with garlic sauce in Greek recipes

Spaghetti with garlic sauce (skordomakarono)
SERVES 4

500 gr spaghetti
2 cloves garlic, crushed
1 kg ripe tomatoes
½ cup olive oil
Salt, pepper
Put on plenty of salted water to boil. Add the spaghetti and stir from time to time until it is done. Drain. Heat the oil and sauté the garlic. Add the tomatoes, peeled and put through a food mill, along with the salt and pepper, and let the sauce boil until thick, to serve, pour the sauce over the spaghetti.
Baked spaghetti in Greek recipes

Baked spaghetti in Greek recipes

Baked spaghetti (makaronia fournou)
SERVES 6

500 gr thick spaghetti
1 cup ham, finely chopped
2-3 cups bechamel sauce
1 cup kefalograviera cheese, grated
Salt
Boil the spaghetti in salted water and drain. Place it in a deep baking dish, add the ham, béchamel sauce and most of the cheese, and stir to mix. Sprinkle the rest of the cheese over the top and bake for 20-30 minutes.
Rice with lamb liver in Greek recipes

Rice with lamb liver in Greek recipes

Rice with lamb liver
SERVES 6

2 cups rice
300 gr lamb liver
3 tablespoons butter
1 onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
3 ripe tomatoes
½ cup white wine
Salt, pepper
3 ½ cups meat broth
Wash and blanch the liver and cut it into small pieces. Heat one tablespoon of butter in a frying pan and saute the liver for a few minutes. In a pot, heat one tablespoon butter and sauté the onion. Add the wine, the tomatoes, peeled and put through a food mill, the garlic, the bay leaf and the salt and pepper. In another pot place 3 ½ cups broth or the same amount salted water with the rest of the butter, and bring it to a boil. Add the rice, stir, cover the pot, and cook the rice over low heat for 20 minutes. Remove the bay leaf from the sauce and add the liver. Let the sauce boil for a few minutes longer and pour over the rice.