The Khronicles

 The Bilingual Community Newspaper

'Η Δίγλωσση Τοπική Εφημερίδα Σας

Τα Χρονικά
    ISSUE NO. 48 APRIL 2010 WWW.KO-GO.GR    

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The Khronicles

A division of

Ko-Go Επιχειρήσεις

Box 332
Kokkini Hani 71500
Web address: www.ko-go.gr
editor@ko-go.gr
Telephone: 2810-762748
Fax: 2810-762816

Publisher:

Sofia Klidi

Editor:

Lou Duro

Associate Editors:

Tony & Christine

 Bowes

Web Editor

John McLaren

Sales:

Maria Aretaki

Contributors/
Columnists:

Renie Spykerman, Petra Karreman, Maria Daskalaki, John McLaren, Bob Bayes, Father Dimitris Mihouthis, Father Leonidas Hatzakis, Vasiliki Alexaki-Hronaki, Niki Yiamalaki, Nikolaos Papadakis, Spyros Hatzakis, Panagiota Giannopoulou, Evi Karvounaki, Maria Aretaki

Translations:

Ada Vamvoukaki

Photographer:

Sami Moudavaris

Layout & Design:

George Drakakis

Printed By:

G Detorakis

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COOKING


A recent trip to Rethymnon included an excellent meal at an Italian restaurant called Pagliaccio, and this set me thinking about Italian food. Here is a really tasty dish which takes some time but is well worth the effort.

It's called Tortiglioni with meatballs, parmesan and mozzarella cheese, and it serves 6.

For the meatballs:

3 tbsp olive oil
1 onion, finely chopped
500g minced beef
4 tbsp sundried tomato paste (puree sundried tomatoes with olive oil)
25g Parmesan, grated
Salt and pepper

For the tortiglioni:

3 tbsp olive oil
1 onion, chopped
1 red pepper and 1 yellow pepper, deseeded and cut into strips
3 cloves garlic, crushed
1 tsp chilli powder (or more to taste)
2 tbsp tomato puree
400g can chopped tomatoes
200 ml red wine
Salt and pepper
350g tortiglioni
2 tbsp fresh basil, chopped
150g Mozzarella, finely chopped

 


First make the meatballs:

1. Heat 2 tbsp of the oil and fry the onion for five minutes until softened. Drain and mix with the meat, puree, Parmesan and seasoning. Roll into about 20 small golf sized balls.

2. Heat the remaining oil in a frying pan and fry the meatballs, a few at a time, for 4 to 5 minutes until browned all over. Take from the pan and keep warm.

For the tortiglioni:

1. Heat the oil and fry the onion, peppers and garlic until softened. Add the chilli powder and cook for another minute.

2. Add the puree, chopped tomatoes and wine. Bring to the boil slowly and simmer, uncovered for 20 to 25 minutes until it has thickened a little.

3. Meanwhile, preheat the oven to 200⁰C. Cook the pasta according to the instructions on the packet.

4. Drain the pasta and mix gently with the tomato and pepper sauce, the meatballs and basil.

5. Either put into a large ovenproof dish or individual pots, sprinkle over the Mozzarella and bake for about 25 minutes until cheese is melted and a golden colour.



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