DISHES PREPARED WITH GRAVIERA NAXOU

        

 

 

                       SCRAMBLED EGGS WITH ONIONS AND GRAVIERA NAXOU

600 g (1 lb 1 oz) ripe tomatoes

8 eggs

¼ cup olive oil

2 onions, peeled and finely chopped

200 g (6.6 oz) Graviera Naxou, thickly grated

Freshly ground black pepper to taste and

Little sed

½ tsp sugar

 

Peel and deseed the tomatoes, chop, and place in a colander to drain.  Sauté the onions in olive oil until wilted, about 7 minutes.   Add the tomatoes, salt, pepper, and a little sugar and simmer for 25 minutes until the liquid evaporates and stir in the whipped eggs and stir to scramble.  Season with a little salt and pepper, stirring constantly. Finally, stir in the cheese and simmer for 5 minutes until the eggs have thickened and become golden.

 

 

                      VEAL WITH BARLY-SHAPED PASTA AND GRAVIERA NAXOU

600 g (2 lb 2 oz) veal, thinly sliced

300 g (10 oz) barley-shaped pasta

3 portobello mushrooms, finely chopped

1 onion, peeled and finely chopped

100 g (3.3 oz) Graviera of Naxos, grated

500 ml (2 cups) vegetable stock

60 g (2 oz) butter

 

Sauté the onion, garlic, and mushrooms in butter until softened, add the pasta and simmer for a few minutes. Pour in the stock, lower the heat and simmer gently until the pasta is al dente. Season the meat and cook until tender.

 

Place the pasta on a hot dish, sprinkle with the cubed cheese and place the sliced meat on top.

 

 

                                      TOMATO PIE WITH GRAVIERA NAXOU             

For the crust:

160 g (1 ¼ cups) plain flour plus extra for rolling out

½ tsp salt

½ tsp sugar

8 tbsp chilled butter, cubed

4 tbsp icy cold water

 

Filling:

1 kilo (2 lb) tomatoes, halved, deseeded, grated skins discarded

¼ cup olive oil

1 onion peeled and chopped

2 cloves garlic, peeled and minced

2 yellow peppers, julienned

2 cups grated Graviera Naxou

Salt and pepper to taste

 

For the crust, blend flour, sugar, and salt in a food processor and pulse until well combined.   Add the butter and pulse until the mixture resembles breadcrumbs.  Slowly add the water, a tablespoon at a time until the mixture turns into a crumbly dough occurs.  Remove the dough from the food processor and place it on a smooth surface and press with the heel of your hand, kneading the dough on the tabletop. This is a French technic called “frissage” Do this a few times so that the crust becomes extra flaky when baked.  Cover with cling film and refrigerate for 30 minutes at least then roll out and use accordingly.

 

Meanwhile, prepare the filling.  Sauté the onion and garlic in olive oil and cook for 2 minutes.

Add the peppers, tomatoes, and basil, and simmer for 25 minutes until a thick sauce is formed.

Add the cheese and cook for 2 minutes more. Roll out the pastry and form 2 rounds. Line

one pie dish with one of the pastry rounds and spoon the filling evenly over.  Cover with the

second pastry round and seal securely together.  Score into portions and bake in an oven

preheated to180 C (350 F) and bake for 45 minutes until the pastry is crisp and flaky.

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