Traditional Recipes From Crete And The Mediterranean With Olives And Olive Oil

Wash, salt and bake 4-5 fish slices - preferably sea bream or grouper - on the grill. In a bowl, mix two medium, ripe tomatoes thinly sliced, a cup of extra virgin olive oil, a tablespoon of thinly cut parsley, juice of half a lemon, salt and pepper. Serve the fish while still hot, after you cover it with the tomato and olive oil sauce. Put spoonfuls of the dough in a baking tray and bake for 15-20 minutes.

Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking. Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking. Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.

Place the mixture in a no. 34 baking tray and bake in medium fire. In a bowl, stir 1 kg of flour with 2 spoonfuls of dry yeast and a spoonful of oregano. Add a spoonful of sugar, 2 teaspoons of salt, 80 g of olive oil, 2 cups of warm water and knead until the dough goes soft.

Leave the dough covered in a warm place until it puffs up. Bake in medium fire for about an hour. Clean and cut a large cauliflower to pieces, sprinkled it with the juice of 1-2 lemons and add salt and pepper. Brown the pieces in a frying pan with heated olive oil and place them one by one in a boiling pot. When they are finished, slowly brown in the same oil a medium onion thinly cut and add a tablespoon of tomato puree thinned in water.

After it has gone through a couple of boils, empty the frying pan contents in the boiling pot, add a glass of water and let simmer until all liquids but the oil are absorbed. Brown 4 portions of pork meat in virgin olive oil. In a bowl, thin a tablespoon of tomato puree in 2 glasses of water and add the thinly cut skin of an orange, salt, pepper, and all of use this mixture to sprinkle the meat. Wash 1 kg of spinach and a bunch of celery.

Traditional Mediterranean Pogacha coated in olive oil is ideal for filling with sardines and tomatoes. Mix flour, salt, yeast, oil and lukewarm water (550-600 ml). Knead the dough and let it rise (about 1 hour). While you wait for the dough to rise you can saute the onions on a pan with olive oil. Add the peeled tomatoes that have previously been crushed, then a little wine, pepper and spices. Let it simmer over low heat, and when the sauce for Traditional Mediterranean Pogacha is ready put it aside to cool.

When the dough has doubled, divide it into two parts. Roll the dough to a thickness of 1.5 cm and place it on a greased baking sheet to exceed the edges (1 half). Place the filling on the dough, and place the sardines. Cover with the other half of the dough. Lower part of the dough should be placed over the edges of the upper dough, and wrapped. Coat with olive oil, and use a fork to make a few holes on the top.

When the meat is half done, add the greens. The dish is ready when it is left only with its oil. In a bowl, put 100 g of crushed grain in a little cold water so that it puffs up. Wash 2 bunches of parsley, a bunch of mint and fresh onions, drain them and slice them. Drain the crushed grain by hand, put it in a salad bowl and add salt, pepper, the juice of half a lemon and virgin olive oil, stirring slowly. Add the cut greens, the rest of the lemon juice and a large tomato, cut in pieces. Serve with bread and freshly washed lettuce leaves.

Add 4 eggs, sprinkle with pepper and fry in low fire for a few minutes, occasionally stirring around with the sauce. If you wish, you can add a bit of grated feta cheese. Serve with their sauce and oil. In a bowl, whisk together a cup of olive oil and two cups of sugar.

With a spoon, take from the mixture and fry in hot olive oil. Put in a frying pan a couple of big, ripe tomatoes, skinned and thinly cut, salt them and simmer them for about 6-7 minutes, until they absorb their liquids. Add 6 tablespoons of extra virgin olive oil and stir for 2-3 minutes.