Hello everybody, it is John, welcome to our 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. For mine, I’m gonna 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’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Papoutsakia with zucchini from the islands by my mother is something that I have loved my entire life. They are fine and they look fantastic.
Papoutsakia (stuffed zucchinis in this case) is a traditional recipe with zucchini and béchamel sauce that is completely different in the ingredients and the taste of what you know. It is an amazing recipe with a unique. The scooped flesh from the eggplants is added to the meat sauce.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 4 kg zucchinis (8-10 medium-sized zucchinis)
- Get 250 g kefalotyri (Greek traditional hard salty yellow cheese)
- Make ready 4-5 eggs
- Take 4 heaping tbsp flour
- Take about 1/2 cup oil
- Make ready 1 can evaporated milk
- Make ready hot water or the juice from the zucchinis (you should measure it using the can of the evaporated milk)
- Make ready salt
- Take pepper
Greek baked stuffed eggplants - Papoutsakia by Greek chef Akis Petretzikis. An authentic Greek recipe for eggplants filled with ground meat and bechamel sauce! Greek baked stuffed eggplants - Papoutsakia. It is usually followed when someone is allergic to nuts.
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.
In a large stockpot place the olive oil and heat it on medium high until it is hot. 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. Stuffed aubergines are a great way to incorporate a recipe from the Mediterranean. We saute the onion in olive oil.
So that is going to wrap it up with this exceptional food papoutsakia with zucchini from the islands by my mother recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
