|
|
        
|
|
The Ovi Cookbook
by Thanos Kalamidas
2007-03-19 09:26:53 |
| Print - Comment - Send to a Friend - More from this Author |
   
 |
Welcome to Greek cooking!
 Now don't think that Greek cooking merely means recipes from Greece because it actually refers to the nationality of Thanos, our chef and culinary guide. He will be surprising us all with a new recipe from beneath his apron whenever the mood now strikes.
Today we begin with Rolo, a.k.a. Greek meatloaf, which will finally give me some piece and quiet at home because my wife has been pestering me to get the recipe from Thanos ever since we sampled it at his home.
It is a dish you could call delicious, so I hope my wife follows the recipe carefully and recreates one of the delights to emerge from Mr Kalamidas' kitchen.
Asa
- - - - - - - - - - - - - - - - - - -
Rolo, Greek meatloaf
The meatloaf in Greece is called 'rolo' because you 'roll' the mincemeat around the ingredients.
Serves 6
1 onion, finely chopped
2 parts of garlic well chopped
2 tablespoons olive oil
1 kg (2 lb) finely minced beef, veal or lamb
4 1/2 cups (8 oz) soft breadcrumbs
2 teaspoons salt
Ground black pepper
Parsley
1 teaspoon cinnamon
1 egg lightly beaten
1 fresh tomato
6 medium potatoes
For the inside you need six well-boiled eggs or 250 gr. original Greek feta.
1. Preheat the oven to 180 C (350F / Gas 4)
2. Combine in a bowl the mincemeat, the onions, the garlic and the bread and mix it
well.
3. Then add salt, pepper, parsley, cinnamon and a spoon of olive oil, mix it well and last add the lightly beaten egg. Mix well.
4. Clean the boiled eggs and let them cool for a bit, or chop the feta cheese in
rectangular pieces 5x3 cm and 1.5cm thick. It depends upon what ingredient you have decided to use.
5. ‘Open’ the mince mixture put the eggs or the feta in small distance between them
and then roll the mixture so it will cover the ingredients and look like a cylinder.
6. Oil the bottom and the sides of the casserole dish (it will be good if the casserole dish has an oval shape) and then place the roll inside.
7. Clean the potatoes and cut them into four thick pieces.
8. Cut slices of the fresh tomato and place them on the top somehow stamping the
six portions, put the potatoes on the sides all around the roll and then put it in the
oven for 30-40 minutes.
Rolo is served hot with dry red wine and strong mustard.
Thanos_Kalamidas Ovi-lehti Food |
|
| Print - Comment - Send to a Friend - More from this Author |
|
|
|
Newsletter
Subscribe
Contact
Search
