MONEMVASIA

Monembasia Around 1680, During The Venetian Rule  

Under The Deep Shade of the Bougainvilleas

The Narrow Cobbled Streets of  Monemvasia

Malvasia  Hotel

Matoula's With The Founder
(I could not find a picture of the beautiful new Restaurant)

Marianthi's  Restaurant

I spent an unforgettable weekend in Monemvasia with my daughter-in-law Yianna and my son Spiros, where Yianna has a beautiful, newly restored house, which is designed with skill and furnished with elegance.   The weather was like early summer, the Aegean calm, blue and inviting and all the flowers in full bloom.  Each time I pay a visit, I find this beautiful medieval town more charming and captivating. 

It was lovely meeting with their friends, and dining at restaurants, like Venetia’s and Marianthi’s, where we enjoyed delicious regional dishes.   We, also, tasted a delectable octopus cooked with pearl onions, honey, local herbs and sweet red wine that Anna had prepared.

I wish to thank Yianna and Spiros for their affection, thoughtfulness and warm hospitality!!



A few photographs of the house:

The Dinning Area And  Kitchen

A View From The Veranda

A Glance Over Roof Top

Here are a few recipes, typical of the local cuisine:

             A  PORK RAGOUT WITH ORANGES AND WINE FROM MONEMVASIA

The recipe for this delicious dish was given to me by my daughter-in-law Yianna.

500 g (1 lb) pork leg, cubed

125 ml (½ cup) extra-virgin olive oil

430 g (14 oz) sausages from Sparta or any other of your choice, cut into bite-sized pieces

750 ml (1 bottle) of dry white wine, an Asproudi would be perfect

Salt and freshly ground black pepper

10 or 12 thick-skinned oranges, the outer zest peeled off, cut in eights lengthwise, pips removed

 Sauté the meat in olive oil on all sides until it just changes colour.  Sprinkle with a little salt and freshly ground black pepper. Add the sausages and cook, on all sides, for 5 minutes more.

Pour the wine over, let it come to the boil and lower the heat.  Arrange the orange segments in concentric circles, the pith looking upwards.  Sprinkle each orange layer with salt, sparingly, and freshly ground pepper.   Cover the saucepan and simmer very, very gently for 1-1½ hours or until the meat and oranges are thoroughly cooked.  Taste and season accordingly. The sauce should have the consistency of a very tasty, thick soup.

Serve with steamed rice, a green salad and warm, crispy brown bread.   KALI  OREXI!!

                           
                    BABY LAMB ROASTED WITH RAISINS AND PETIMEZI

A Delicious Lamb Youvetsi  with Cracked Wheat

Anna Traiphoros gave me this superb recipe.   Anna lives permanently in Monemvasia, she is intelligent, charming, a wonderful mother and a fabulous cook.

1½ kg (3 lb) lamb from the chest including part of the chops, split but not divided into serving portions

500 g (1 lb) cracked wheat

Marinade ingredients:

2 tbsp petimezi (grape must syrup)

1sprig of rosemary

1 sprig of fresh oregano

2 cloves garlic

1 liqueur glass of red vermouth

One 2½ cm (1 inch) piece of fresh ginger, peeled and thinly sliced

200 g (about 7 oz) raisins, stems removed

250 ml (1 cup) olive oil

1 tbsp salt or according to taste

Freshly ground black pepper

A pinch of dried chili flakes

2 Florina peppers, sliced and de-seeded

250 ml (1 cup) hot water or more if necessary.

Mix all the marinade ingredients well together.   Place the lamb in a dish, pour the marinade over, and rub it all over the meat.  Cover the dish with cling film and refrigerate overnight.

The next day heat the oven to 250 C ( 450 F?). Roast the lamb for 30 minutes, turning it over so that it browns on both sides. 

Lower the heat to 170 C (300 F).   Add the marinade and hot water, cover the meat with baking parchment and an inverted baking tin that fits, and roast for almost 1½ hours.    When the meat is almost ready, add the cracked wheat in any empty space in the baking tin, where the cooking liquid accumulates, and cook for 30 minutes more, stirring occasionally.  Taste the cracked wheat for doneness, adding a little hot water and salt and pepper, if necessary. It should be quite moist and very tasty.

Cut the lamb into pieces and serve it, piping hot, together with the craked wheat sprinkled with  grated Pekorino. 

                                   ARTICHOKES WITH CREAMED SPINACH

                                             

Artichokes stuffed with creamed spinach can be served with meat or poultry or as a main dish for a light lunch.

 12 large artichoke hearts, fresh or frozen

 Juice of 2 lemons

1 onion

3-4 sprigs of dill, chopped

Salt and freshly ground black pepper

2 tbsp olive oil

1 kg (2 lbs) fresh spinach leaves, blanched, well strained

                   and finely chopped

Sauce

2 tbsp butter

2 tbsp finely chopped spring onions

1 bay leaf

2 tbsp flour

500 ml (2 cups) milk

3-4 tbsp grated San Mihalis, Gruyere or Parmesan cheese

Salt and freshly ground white pepper to taste

1-2 tsp dill, finely chopped (optional)

If you are using fresh artichokes, remove the leaves and the choke and rub lavishly with lemon juice.    

Pour the lemon juice over the artichokes and sauté the onion in olive oil, sprinkle with a good pinch of dill, a little salt and pepper, add just enough hot water to cover, and simmer until almost done.  Place the artichokes in a buttered baking dish, with a slotted spoon, and keep hot.

Meanwhile, prepare the sauce.  Sauté the chopped spring onions in butter, until soft.  Add the flour, bay leaf, a little salt and pepper, and simmer for 2-3 minutes, stirring constantly.  Remove from the heat, pour in 1/3 of milk and whisk well.   Then return to the fire and cook and stir, until the sauce thickens.   Repeat the procedure twice more, until the sauce thickens and bubbles.  Discard the bay leaf.

Add the spinach and the remaining dill to the sauce, and cook gently for a few minutes, until it has the consistency of mashed potato.   Then add half the grated cheese, check for seasoning and correct, if necessary.  Be sparing with the salt, as more cheese will be added later.

Fill the artichoke hearts with creamed spinach.   Sprinkle with the remaining cheese and bake in a moderate oven preheated to 190 C (375 F) for 10-12 minutes, or until the cheese melts and bubbles.

                     KATAIFI TART WITH LEEKS MUSHROOMS AND CHEESE

                                      

“Kataifi” derives from “Kadife” which is Arabic for velvet.  The original way of preparing this pastry was by pouring batter from a perforated tube onto a very hot slab.   After a few seconds, strands of fine strings of pastry were pulled off the slab, then carefully folded and packed for further use.    Today, Greek pastry manufacturers, using the same concept as their colleagues did, centuries ago, and with the help of sophisticated machinery and modern “know-how” produce an excellent Kataifi pastry.   

Kataifi Dough Fluffed Out

Traditionally Kataifi is used for making luscious desserts with nuts and honey, and delicious cream pies.  Here is a modern kataifi recipe with mushrooms and cheese, that was given to me by my daughter-in-law Elpida.

Just Out Of  The Oven

Ready To Enjoy

250 g (½ lb) kataifi pastry

125 ml (about ½ cup) melted butter

2 tbsp melted clarified butter or more, optional                            

Filling

4 leeks, white parts only, finely sliced

4 spring onions, chopped

2 tbsp olive oil

½ kg (1 lb) fresh mushrooms, stalks reserved, caps cut into chunks

1-2 cloves garlic                                                                       

1 liqueur glass brandy

1-2 tbsp white balsamic vinegar

1 tsp or more coriander seeds, ground

Salt and freshly ground pepper

1/8 tsp Cayenne pepper, optional

360 g (12 oz) kasseri or Gruyere and Parmesan, grated,

500 ml (2 cups) milk

3 eggs

Butter or clarified butter
2 tbsp dried bread crumbs for the tart dish

Barely cover the mushroom stalks and garlic, with slightly salted water, simmer until tender and set aside.

Stew the leeks and onions in 1 tbsp olive oil and a little mushroom stock, until tender.   Add the mushrooms caps, the remaining olive oil, coriander, salt, pepper and the Cayenne pepper, if using.   Cook gently until all the liquid evaporates.  Sprinkle the mushroom mixture with the brandy and vinegar, mix well together and simmer 2-3 minutes more.  Correct seasoning, if necessary, and set aside to cool.

Fluff out the kataifi and cover it with a towel, to prevent it from drying out.  Brush a 30 cm (12 in) tart dish with melted clarified butter, or plain hot melted butter, and sprinkle with dried bread crumbs.

 Line the dish with 2/3 of the kataifi, forming a shell.   Drench it with 2/3 of the butter and cover with ½ the amount of grated cheese.   Spoon the mushroom mixture carefully over and level with a spatula.  Sprinkle evenly with the remaining cheese.  Finally cover with the remaining pastry and brush with melted butter.    You could alternatively use clarified butter, to make the pastry  more crisp and crunchy (optional).   Beat the eggs with milk and a little salt and spoon evenly over the tart.  Bake in a moderate oven, preheated to 190 C (375 F) for about 40 minutes, until golden brown.   Serve with a large, interesting salad.

                                                STRAWBERRY MOUSSE

An After Dinner Delight

This is a lovely dessert, served in small glasses

250 g (½ lb) strawberries, hulled

60 g (2 oz) icing sugar or more according to the acidity of the fruit

A pinch of salt

2 tbsp cognac or good quality brandy

3 gelatin sheets, separated and soaked in ice-cold water for 5-6 minutes

210 g (7 oz) double cream, whipped to soft peaks

A few strawberries for garnish

First, blend the strawberries with the icing sugar, salt and brandy, until smooth.  Taste and add more sugar, if necessary and strain the strawberry coulis, through a fine sieve, into a bowl.

Remove a cupful of pulp and heat, but do not boil.   Squeeze the gelatin sheets to remove as much water as possible and stir them thoroughly into the hot pulp, until the gelatin dissolves.   Pour the gelatin mixture into the remaining strawberry coulis and mix well together.   Cover the bowl with cling film and refrigerate for 1 hour.

Then, gently fold the whipped cream into the strawberry mixture, until no signs of white are visible.   Place  a sliced   strawberry into each  glass and add  sufficient mousse to fill it up to the rim.  Cover and  refrigerate the mini desserts, until ready to serve, garnished with sliced strawberries.

                                               MOCK  LEMON MOUSSE

A Refreshing Conclusion

Do prepare this is light, tangy dessert!

250 g (½ lb) double cream, whipped stiff with

1 tbsp icing sugar or more if necessary and

A pinch of salt

200 g (1 tub) thick Greek yogurt

On 395 g (13 3/5 oz) tin sweet, condensed milk

150-200 ml (5–7 fl. oz) lemon juice

The grated rind of 1 lemon

Extra grated lemon rind for garnish

Stir the yogurt to make it creamy. Also, whip the condensed milk with the lemon juice and the grated rind, until it resembles a glossy cream. Stir in the yogurt until very well combined.

Finally, fold in the whipped cream.   Place in small glasses and serve sprinkled with grated lemon rind.